Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/242
Title: Storage Quality of Tamarind / Roselle Chili Paste
Authors: Ruangchai, Supang 
Tantakasem, Sirinard 
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.
Journal: University of the Thai Chamber of Commerce Journal 
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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