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Sensory Characteristics of No-Sugar Black-Rice Tea Drinks |
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| รหัสดีโอไอ | |
| Title | Sensory Characteristics of No-Sugar Black-Rice Tea Drinks |
| Creator | Pattamaporn Jaroennon |
| Contributor | Sujarinee Sangwanna, Jutawan nuanchankong, Laddawan Kongplee, akunta manakla |
| Publisher | Faculty of Technology, Mahasarakham University |
| Publication Year | 2562 |
| Keyword | Rice-tea drinks, Sensory characteristics, Black rice |
| Abstract | This research studied the sensory characteristics of no-sugar black rice tea drinks using various types of rice, including Luem-Pua glutinous rice, Mali-Nil rice and Sangyod rice with different rice bran:rice seed ratios. The sensory characteristics of no-sugar black rice tea drinks were tested on 50 people using the Hedonic 9-scale test. Statistical analysis of variance (ANOVA) followed by LSD multiple comparison post-hoc tests were employed to analyze the data obtained from the study (p0.05) for odor, taste and overall acceptance. The highest of appearance and color scores in Sangyod rice drinks were significant (p |
| Language | EN |
| URL Website | https://techno2.msu.ac.th/icofab2019/abstract-collection-and-proceedings/ |
| Website title | The 6th International Conference on Food Agriculture & Biotechnology(ICoFAB 2019) |
