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DEVELOPMENT OF FRIED FOOD DIPPING SAUCE PRODUCT |
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| รหัสดีโอไอ | |
| Creator | Sasiapa Boonkong |
| Title | DEVELOPMENT OF FRIED FOOD DIPPING SAUCE PRODUCT |
| Contributor | Khaithong Chunhasuwan, Bussakorn Sutthiprapa |
| Publisher | Pibulsongkram Rajabhat University |
| Publication Year | 2565 |
| Journal Title | Life Sciences and Environment Journal |
| Journal Vol. | 23 |
| Journal No. | 1 |
| Page no. | 1-13 |
| Keyword | Product, Sauce, Fried food dipping sauce |
| URL Website | https://ph01.tci-thaijo.org/index.php/psru/index |
| Website title | Life Sciences and Environment Journal |
| ISSN | 2773-9201 |
| Abstract | The objectives of this study were to examine the production process and develop a fried food dipping sauce, to design product packaging, and to determine the product’s shelf life. The result shown that fried food dipping sauce is characterized by a red, thick liquid with sediment. The sauce provides 234.64 kcal/100g. Sensory evaluation of fried food dipping sauce on 9 - point hedonic scale by 100 consumers showed a low overall preference for the fried food dipping sauce (x ̅ = 6.14, SD = 1.95). The sauce stored in a glass bottle can be kept for 5 months, showed microbiological values within the microbiological criteria for sauces. |
