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|Title:||Storage Quality of Tamarind / Roselle Chili Paste||Authors:||Ruangchai, Supang
|Issue Date:||2011||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||Supang Ruangchai, Sirinard Tantakasem (2011) Storage Quality of Tamarind / Roselle Chili Paste. University of the Thai Chamber of Commerce Journal Vol.31 No.2.||Abstract:||Storage stability of tamarind chili paste (control) in a comparison with tamarind /roselle (50:50) chili paste at room temperature (30±+2oC) and chilled temperature(4±+2oC) for 3 weeks was investigated. The results revealed that the tamarind /roselle chili paste was more acceptable than the control, and contained 15.8% protein,6.0% ash and 6.2% fiber. Total plate count was lower in the tamarind / roselle chilipaste compared to that of the control. Also, there was no contamination of Coliform,Escherichisia coli, yeast and mold during storage.||URI:||https://scholar.utcc.ac.th/handle/6626976254/242||ISSN:||0125-2437||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.|
|Appears in Collections:||JEO: Journal Articles|
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