Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3709
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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