Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3970
Title: Product Development of Seasoned Bitter Gould(Momordica charantia Linn.) by Vacuum Frying Machine
Authors: Ruangchai, Supang 
Issue Date: 2008
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Supang Ruangchai (2008) Product Development of Seasoned Bitter Gould(Momordica charantia Linn.) by Vacuum Frying Machine. University of the Thai Chamber of Commerce Journal Vol.28 No.3.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Vacuum frying of seasoned Bitter Gould (Momordica charantia Linn.) was developed withlevels of NaCl at 5 and 10 percentage by weight. It was found that NaCl 10 percentageby weight decreased moisture and provided the product with the highest scores fortaste and overall acceptance when compared with other formulas. The three types ofseasoning (Tom-yum, Brazil and Salmon) and two levels of seasoning (2 and 4 percentage by weight) were used for developing the acceptable formula. The Tom-yum4 percentage by weight provided sensory scores for crispy taste and overall acceptanceequaling 8.5, 8.5 and 8.4, respectively. All formulas had similar physical and chemical properties (p<0.05). The preference of 100 targeted consumers for overall acceptancewas rated in the "medium acceptance to high acceptance" level.
URI: https://scholar.utcc.ac.th/handle/6626976254/3970
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

Files in This Item:
File Description SizeFormat 
651fulltext.pdf607.57 kBAdobe PDFThumbnail
View/Open
Show full item record Recommend this item

Page view(s)

9
checked on Jul 11, 2019

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.