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dc.contributor.authorManarote, Apinyaen_US
dc.contributor.authorKhuaikhoen, Wassanaen_US
dc.contributor.authorTubbiyam, Prassaneeen_US
dc.contributor.authorPhurahong, Bunyanuten_US
dc.contributor.authorอภิญญา มานะโรจน์en_US
dc.contributor.authorวาสนา ขวยเขินen_US
dc.contributor.authorปรัศนีย์ ทับใบแย้มen_US
dc.contributor.authorบุญยนุช ภู่ระหงษ์en_US
dc.date.accessioned2020-01-07T10:24:54Z
dc.date.available2020-01-07T10:24:54Z
dc.date.issued2020-01-07
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2900
dc.descriptionรายงานวิจัย – มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2560en_US
dc.description.abstractThe objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently, Tamarind substitution of 25, 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy, 10.7 percent of protein, 11.5 percent of fat, 10.7 percent of ash, 4.77 percent of carbohydrates, 23.7 percent of dietary fiber, 5.20 percent of moisture, 49.3 percent Iron content 1.71%, total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectchilli paste producten_US
dc.subjectkaraunda fruiten_US
dc.subjecttamarinden_US
dc.subjectน้ำพริกมะขามeu_US
dc.subjectสุขภาพและอนามัยeu_US
dc.titleSubstitute for tamarind using partialjy karanda fruit in chilli paste producten_US
dc.title.alternativeการใช้ลูกหนามแดงทดแทนบางส่วนในผลิตภัณฑ์น้ำพริกมะขามen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorapiyya.m@rmutp.ac.then_US
dc.contributor.emailauthorwassana.iin@hotmail.comen_US
dc.contributor.emailauthorprassanee.t@rmutp.ac.then_US
dc.contributor.emailauthorbunyanut.p@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.theu_US


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