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dc.contributor.authorตั้งสถิตพร, ดวงกมล
dc.contributor.authorจรเสมอ, ธันย์ชนก
dc.contributor.authorเอมอมร, ชิดชนก
dc.date.accessioned2015-05-21T09:30:02Z
dc.date.available2015-05-21T09:30:02Z
dc.date.issued2015-05-21
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1590
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 24-35en_US
dc.description.abstractThe study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color, order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic, softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L*, a*, b* value 75.20?0.01, 1.31 0.01, 28.43 0.02 and respectively, Aw = 0.973 0.00 and hardness 5.42 0.45 (N). The chemical analysis of product contained, pH = 3.52 0.02, Total soluble solid (TSS) = 15 0.00 (?Brix), and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectPineapple coreen_US
dc.subjectแกนสับปะรดen_US
dc.subjectPhufa teaen_US
dc.subjectชาภูฟ้าen_US
dc.subjectDrinking jellyen_US
dc.subjectเยลลี่พร้อมดื่มen_US
dc.titleUtilizing core pineapple and phufa tea in drinking jellyen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorduangkamol.t@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th


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