| dc.contributor.author | Suttha, Walaiporn | |
| dc.contributor.author | Auppathak, Chaowalit | |
| dc.contributor.author | Jaengkit, Chaveewon | |
| dc.date.accessioned | 2014-06-24T04:00:32Z | |
| dc.date.available | 2014-06-24T04:00:32Z | |
| dc.date.issued | 2014-06-24 | |
| dc.identifier.uri | http://repository.rmutp.ac.th/123456789/1263 | |
| dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1263 | |
| dc.description | รายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2556 | en_US |
| dc.description.abstract | Ja Mongkut is a kind of Thai dessert which the process is complicated. The most important processes is roasted watermelon seeds with sucrose solution to make the sugar gains like a thorn shaped that spent about 180-240 minutes caused Ja Mongkut is not popular to produce and consume. Effect of sucrose concentration on the thorn shaped of Ja Mongkut was studied. The sucrose concentration (45 60 and 75 %) was sprayed on the watermelon seeds during roasting. Watermelon seeds were sprayed with high sucrose concentration spent 25-30 minutes to product the thorn shape but it had large sugar gain. Sensory evaluation showed that the watermelon seeds sprayed with 45% sucrose concentration obtained the highest appearance and overall acceptance. | en_US |
| dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
| dc.language.iso | th | en_US |
| dc.subject | Heamgku candy | en_US |
| dc.subject | Production | en_US |
| dc.subject | ขนมจ่ามงกุฎ | en_US |
| dc.subject | กรรมวิธีการผลิต | en_US |
| dc.title | A rapid processing of Khanom Ja-Mongkut | en_US |
| dc.title.alternative | การพัฒนากรรมวิธีการผลิตขนมจ่ามงกุฏแบบรวดเร็ว | en_US |
| dc.type | Research Report | en_US |
| dc.contributor.emailauthor | walaiporn.s@rmutp.ac.th | en_US |
| dc.contributor.emailauthor | chaowalit.a@rmutp.ac.th | en_US |
| dc.contributor.emailauthor | chaveewon.j@rmutp.ac.th | en_US |
| dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |
