Development of fried chili paste from watermelon rinds waste

Abstract

The research products of chili fried watermelon rind remains were found. The decent amount enhancing of the watermelon rind in fried chili pastes are 25% 50% and 75% of total weight. The results show the 50% enhancing of the watermelon rind in fried chili pastes all of sample such as roast chili paste, fermented fish chili paste, Tadand chili paste and Oong chili paste were recognized in the like moderately-like very much. Increase of watermelon rind at 75% of total weight the acceptance is decrease. The texture of samples of fried chili pastes enhancing of the watermelon rind show that, 1,035.74-1,901.16gram of the consistency, -132.16- -98.07 gram: milligram of the cohesiveness and 2.15-5.67 gram of the viscosity. The chemical composition of fried chili pastes enhancing of the watermelon rind show that, the 50% of watermelon rind in roasted chili pastes were 233 Kcals of total energy, 7.20 of protein, 9.56 of fat, 4.83 of ash, 29.60 of carbohydrate and 7.09 of crude fiber. The 50% of watermelon rind in fermented fish chili paste were 152 Kcals of total energy, 5.93 of protein, 5.60of fat, 4.21of ash, 19.4of carbohydrate and 5.41of crude fiber. The 50% of watermelon rind in Tadand chili paste were 183 Kcals of total energy, 6.68 of protein, 3.26 of fat, 7.34 of ash, 31.80 of carbohydrate and 11.10 of crude fiber. The 50% of watermelon rind in Oong chili paste were 182 Kcals of total energy, 6.77 of protein, 12.80 of fat, 2.61 of ash, 9.92 of carbohydrate and 3.21 of crude fiber For the technology transfer of Fried Chili paste from Watermelon Rinds Waste to Center Concert career women's groups Don Kang. The participants were satisfied with the course of 92.67