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|Title:||Development of Formula ofTamarind Chilli Paste Mixed Roselle||Authors:||Ruangchai, Supang||Issue Date:||2009||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||Supang Ruangchai (2009) Development of Formula ofTamarind Chilli Paste Mixed Roselle. University of the Thai Chamber of Commerce Journal Vol.29 No.4.||Journal:||University of the Thai Chamber of Commerce Journal||Abstract:||The objective of this research was to study opportunity for used roselle replacementtamarind chilli paste, which levels of chilli at 3-7.5, levels of palm sugar at 15-30percentage and varied the proportion of roselle and tamarind from 0:100 25:75 50:5075:25 100:0 percentage. The result revealed that the tamarind chilli paste prepared with 6 percentage chilli, 30 percentage palm sugar and roselle used for tamarindreplacement at 50:50 percentage exhibited that the most accepted formulation. Theconsumer preference by 200 target consumers for taste and overall acceptance wasrated in the “good acceptability” level.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3709||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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