Product Development of Seasoned Bitter Gould(Momordica charantia Linn.) by Vacuum Frying Machine

Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2008
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
Vacuum frying of seasoned Bitter Gould (Momordica charantia Linn.) was developed withlevels of NaCl at 5 and 10 percentage by weight. It was found that NaCl 10 percentageby weight decreased moisture and provided the product with the highest scores fortaste and overall acceptance when compared with other formulas. The three types ofseasoning (Tom-yum, Brazil and Salmon) and two levels of seasoning (2 and 4 percentage by weight) were used for developing the acceptable formula. The Tom-yum4 percentage by weight provided sensory scores for crispy taste and overall acceptanceequaling 8.5, 8.5 and 8.4, respectively. All formulas had similar physical and chemical properties (p<0.05). The preference of 100 targeted consumers for overall acceptancewas rated in the "medium acceptance to high acceptance" level.
Subject(s)
Journals
Agro-Industrial Product Development Technology
ISSN
0125-2437
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Supang Ruangchai (2008) Product Development of Seasoned Bitter Gould(Momordica charantia Linn.) by Vacuum Frying Machine. University of the Thai Chamber of Commerce Journal Vol.28 No.3.
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