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dc.contributor.authorเศรษฐปราโมทย์, ณัฎวลิณคล
dc.contributor.authorจินาการ, ชณิชา
dc.contributor.authorวงวาท, สุกัญญา
dc.date.accessioned2015-05-21T07:55:50Z
dc.date.available2015-05-21T07:55:50Z
dc.date.issued2015-05-21
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1587
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 274-279en_US
dc.description.abstractGac fruit, healthy fruit, contains many antioxidants such as beta-carotene, lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. The optimum formulation from consumer tests were done with 50 juice preferred consumer show that the average like is 3.90 point (5 point). The study used the 3X2 factorial in CRD with 600 700 and 800 watts and at 45 and 55 sec. Analyzed color, amount of beta-carotene, lycopene, pH and microorganisms showed that 700 watts at 45 sec. gave the highest level of beta-carotene contents at 38.11 ?g/g. The comparison between the gac juice mixed passion fruit juice through boiled process and the gac juice mixed passion fruit juice through microwave process was investigated. The content of beta-carotene and lycopene of juice through microwave process was than 2.43 and 1.59 times, respectively.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectGac juice mixed passion fruit juiceen_US
dc.subjectน้ำฟักข้าวผสมเสาวรสen_US
dc.subjectMicrowaveen_US
dc.subjectไมโครเวฟen_US
dc.subjectQualityen_US
dc.subjectคุณภาพen_US
dc.subjectBeta caroteneen_US
dc.subjectLycopeneen_US
dc.titleEffects of microwave heating on quality of gac juice mixed passion fruit juiceen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorkoonjip@gmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th


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