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dc.contributor.authorSukchum, Nichapornen_US
dc.contributor.authorณิชาภรน์ สุขชุ่มen_US
dc.contributor.authorSurasereewong, Supitchayaen_US
dc.contributor.authorสุพิชญา สุรเสรีวงษ์en_US
dc.contributor.authorChaethong, Kwanhathaien_US
dc.contributor.authorขวัญหทัย แช่ทองen_US
dc.date.accessioned2023-03-29T06:29:23Z
dc.date.available2023-03-29T06:29:23Z
dc.date.issued2023-03-29
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/4019
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 16, ฉบับที่ 1 (ม.ค.-มิ.ย 2565), หน้า 83-94en_US
dc.description.abstractDevelopment of chili powder products through consumer survey to be used as the information for the development of high quality chili powder. The quality and physicochemical properties of chili powder during storage were investigated. The sound and red pods of fresh chili were washed and blanched at 100ºC for 3 min. Blanched chili pods were soaked in 0.25% sodium metabisulfite with 1.0% citric acid for 30 min prior to drying in a tray dryer at 65°C for 14 h to obtain dried chili with a final moisture content of approximately 8%. Dried chili pods without stem were ground to obtain chili powder. Roasting before grinding resulted in the reduction of moisture, aw and color values. The results of study on the quality changes of chili powder during storage showed that storage temperature was the important factor affecting the changes in physicochemical properties and percentage of consumer acceptance. Meanwhile, aluminum foil packaging slowed the increase of aflatoxin content in chili powder better than polypropylene. However, aerobic bacterial count of the developed chili powder product is very low compared to the microbiological specifications while yeast and mold were not detected. The product contains a standard level of aflatoxin content after 12 weeks in all storage conditions which corresponds to the awareness of consumers in terms of quality, cleanliness and safety are important factors in deciding to buy chili products.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.subjectHot peppersen_US
dc.subjectพริกen_US
dc.subjectProduct developmenten_US
dc.subjectการพัฒนาผลิตภัณฑ์en_US
dc.subjectAflatoxinsen_US
dc.subjectอะฟลาท็อกซินen_US
dc.titleInfuence of processing and storage conditions on physicochemical properties of chili powder and roasted chili powderen_US
dc.title.alternativeอิทธิพลของสภาวะการผลิตและการเก็บรักษาต่อสมบัติทางเคมีกายภาพของพริกป่นและพริกป่นคั่วen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthork_charetong@yahoo.comen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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