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dc.contributor.authorเศรษฐปราโมทย์, ณัฎวลิณคล
dc.date.accessioned2015-05-21T07:49:31Z
dc.date.available2015-05-21T07:49:31Z
dc.date.issued2015-05-21
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1585
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 227-233en_US
dc.description.abstractThe aim of this research was to develop the crispy pineapple formula (pineapple salt all purpose flour and glycerin) by using mixture design. Ingredients factor were all purpose flour (10-15% of pineapple) and glycerin (0-5% of pineapple) to form a pineapple patty before drying at 180 oC for 2 min. The sensory result found that the optimum formula contains of pineapple salt and 15 % all purpose flour was the most like score. Then developed with the factors of the temperature and time used CCD bring analyst the color and the sensory test using a sample of 30. The result found that showed the optimum at 174 oC for 103 sec. Consumer tests were done with 200 pineapple preferred consumer show that the average like is 3.72 point (5 point) with a height acceptable scored (88.0%).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectcrispy pineappleen_US
dc.subjectสับปะรดอบกรอบen_US
dc.subjectconsumer testen_US
dc.subjectทดสอบการยอมรับen_US
dc.subjectsnack fooden_US
dc.subjectอาหารว่างen_US
dc.subjectcrispy bakingen_US
dc.subjectการอบกรอบen_US
dc.titleEffect of process on qualities and consumer acceptance of crispy pineappleen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorkoonjip@gmail.comen_US


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