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|Title:||Product Development of Salad Dressing withBeetroot (Beta vulgaris)||Authors:||Ruangchai, Sapang
|Issue Date:||2012||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||Sapang Ruangchai, Sirinard Tantakasem (2012) Product Development of Salad Dressing withBeetroot (Beta vulgaris). University of the Thai Chamber of Commerce Journal Vol.32 No.4.||Abstract:||An investigation into the quality development of salad dressing that varies in the amount of added beetroot (15, 20 and 25%w/w), type of oil (soybean oil, rice bran oil, sunflower seed oil and canola oil), and the proportions of sugar and sorbitol (100:0, 98:2, 96:4 and 94:6%) was evaluated by color, viscosity, pH and sensory evaluation. The experimental design by Complete Randomized Design (CRD) significant at 95%, was used. When the mean was compared using Duncan's New Multiple Range test (DMRT), it revealed that 20%w/w of beetroot was more acceptable by sensory evaluation, which was similar to the control formula. The type of oil, rice bran oil or soybean oil, did not have a significant effect on pH and sensory quality of the salad dressing. Besides, the ratio of sugar to sorbitol at 96:4% exhibited the most acceptable formulation. Overall acceptance tested by 200 consumers aged between 20-60, revealed that the developed formula (20%w/w of beetroot, rice bran oil and 96:4%) was not significantly different from the control formula.||URI:||https://scholar.utcc.ac.th/handle/6626976254/308||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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