Repository LOGO
    • Login
    View Item 
    •   Intellectual Repository at Rajamangala University of Technology Phra Nakhon
    • Faculty and Institute (คณะและสถาบัน)
    • Faculty of Home Economics Technology
    • Research Report
    • View Item
    •   Intellectual Repository at Rajamangala University of Technology Phra Nakhon
    • Faculty and Institute (คณะและสถาบัน)
    • Faculty of Home Economics Technology
    • Research Report
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    Login

    The potential development of chili paste products from pineapple falls size

    Thumbnail
    View/Open
    HEC_63_03.pdf (3.215Mb)
    Date
    2020-08-14
    Author
    Klinmalai, Laddawan
    ลัดดาวัลย์ กลิ่นมาลัย
    Thedkwanchai, Sumapar
    สุมภา เทิดขวัญชัย
    Ooaymaweerahirun, Premraphi
    เปรมระพี อุยมาวีรหิรัญ
    Metadata
    Show full item record
    Abstract
    This research is an experimental research. To study the pineapple chili falls size to develop a product ready for consumption adds value to the products. By studying the types of chili chili 3 chili hell catfish. Chili fish meal by studying the basic formulas for each type of chili. Then, the basic formula of chili hell. Spicy Catfish Chili fish meal which has been recognized by the panelists was conducted right amount of pineapple led to replace the dried shrimp in chili hell. Replace meat in chili catfish catfish. Meat and substituted fish meal in fish sauce. At 25 percent, 50 and 75. The experiment was a randomized complete block (Randomized Complete Block Design, RCBD), then the result of sensory quality in appearance, color, aroma, taste, texture and overall liking with tasting A credit rating of nine (9-Point Hedonic Scale) used a sample of 30 students, a teacher and students in food and nutrition. Faculty of Economics Rajamangala University of Technology Phra Nakhon. The sensory evaluation. In volume 4 different levels: 0, 25, 50 and 75 percent of pineapple were: 1) Hell pineapple chili 75 percent most in the appearance, color, aroma, taste, texture and overall liking. Which averaged 8.57 8.30 8.53 8.43 8.30 and 8.40, respectively, in preference, 2) pineapple curry fish meal. The panelists acknowledged that the 75 percent most of the appearance, color, aroma, taste, texture and overall liking. Which averaged 8.30 8.20 8.20 8.33 8.13 and 8.20, respectively, in preference 3) pineapple curry catfish. The panelists acknowledged that the 75 percent most of the appearance, color, aroma, taste, texture and overall liking. Which averaged 8.47 8.33 8.53 8.33 8.13 and 8. 40, respectively in the revelry. The researchers chose to use renewable pineapple smoothie dried fish meat and fish at 75 percent a formula to determine the proper replacement of a pineapple curry catfish in hell. Chili fish meal Spicy Catfish Since it is a formula that has been the most respected in all aspects. Including appearance, color, aroma, taste, texture and overall liking. It looks good, tastes good and sweet pineapple is good.
    URI
    http://repository.rmutp.ac.th/handle/123456789/3249
    Collections
    • Research Report [248]

    DSpace software copyright © 2002-2015  DuraSpace
    Contact Us | Send Feedback
    Theme by 
    @mire NV
     

     


    DSpace software copyright © 2002-2015  DuraSpace
    Contact Us | Send Feedback
    Theme by 
    @mire NV