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|Title: ||Development of Ready Made Mee-krob (Crispy Rice Noodle) Sauce|
|Authors: ||CHANASITH, PIPHATKAMON|
|Keywords: ||Crispy Rice Noodle|
Sauce Retort pouch
|Issue Date: ||24-Apr-2012|
|Abstract: ||The study objective was to the basic recipe of Ready Made Mee-Krob (Crispy Rice Noodle)
sauce were evaluated the sensory property appearance, color, flavor, taste, texture and overall
acceptability by 7-Points Hedonic Scale. The first basic recipe including sugar tamarind juice, lime
juice, fish sauce, shallots, bean paste and tomato sauce had the highest scores in overall
Mee-Krob sauces were packed in retort pouch and stored at room temperature for 90 days.
The color-values (L* a* and b*) of the product were decreased while the viscosity and pH of the
product were increased during storage. The microbiological shelf life of Mee-Krob sauce were
assessed. The microbial population remained under 10 CFU/g for 90 days.
Consumer acceptance testing was a passive measure to indicate the acceptance of the
product by Home Use Test. The consumers gaving a high degree of product acceptance indicated
that the product was well accepted.|
|Description: ||วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2553|
|Appears in Collections:||Theses|
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