| dc.description.abstract | The purpose of the research entitled Product Development: suaeda maritima RTD
was to study the appropriate amount of water and brown sugar used in the production
process’ and the change during storage It was found that the product using1:10.05 of
boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of
brown sugar to the juice weight was accepted most in all aspects: appearance, color,
flavor, taste, texture(mouth feel), overall preference; the mean scores were 7.46, 7.53,
7.73, 7.63, 7.55, and 7.68, respectively. This indicated that the product was very much
and most accepted. The lightness (L*), the greenness (a*), and the yellowness (b*) were
at 18.34, -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was
6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no
physical or chemical change. All the microorganisms found did not exceed the Ministry
of Public Health standard, 2013. One hundred grams of the product contained 24.00 kcal,
5.79 g carbohydrate, 0.22 g protein, 0.80 g fiber, 8.40 g calcium, 0.20 g iron, and 14.00
mg iodine, 84.00 sodium μg 1,056.04 μg beta-carotene, 360.00 μg phenolic compound
of Alice, and 1,160.00 μg chlorophyll. The consumers’ test result indicated that most
consumers accepted the product at the moderate level; and, 94% of them were interested
in buying at 20 baht per 180 ml glass bottle of the product | en_US |
