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dc.contributor.authorLaokuldilok, Natchaen_US
dc.contributor.authorณัฐฌา เหล่มกุลดิลกen_US
dc.contributor.authorManochai, Rattanapaten_US
dc.contributor.authorรัตนภัทร มะโนชัยen_US
dc.contributor.authorRuttanateerawichien, Kanjanaen_US
dc.contributor.authorกาญจนา รัตนธีรวิเชียรen_US
dc.date.accessioned2023-03-28T08:57:19Z
dc.date.available2023-03-28T08:57:19Z
dc.date.issued2023-03-28
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/4014
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 16, ฉบับที่ 1 (ม.ค.-มิ.ย 2565), หน้า 13-27en_US
dc.description.abstractThis research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0%, 5%, 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period, the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color, aroma, overall taste and overall liking, it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4, respectively.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.subjectSalted Eggen_US
dc.subjectไข่เค็มen_US
dc.subjectTurmericen_US
dc.subjectขมิ้นen_US
dc.subjectQuality of productsen_US
dc.subjectคุณภาพผลิตภัณฑ์en_US
dc.subjectQualities During Storageen_US
dc.subjectคุณภาพระหว่างการจัดเก็บen_US
dc.titleThe Quality changes of coating salted eggs with turmeric to partially replace soil from termite mound during storageen_US
dc.title.alternativeการเปลี่ยนแปลงคุณภาพไข่เค็มพอกขมิ้นทดแทนดินจอมปลวกบางส่วนระหว่างการเก็บรักษาen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthornutcha@live.lpru.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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