Harvesting quality index of chilli for chilli sauce

Thirawan Chanrittisen; Ni-orn Chomsri

Harvesting quality index of chilli for chilli sauce

1998

Thirawan Chanrittisen | Ni-orn Chomsri (Rajamangala Institute of Technology. Lampang Agricultural Research and Training Centre, Lampang (Thailand))

Ripening stage, 50, 75, and 100 percent, of two fresh chilli varieties were studied for making chilli sauce. The chillies were grown at the Department of Horticulture, Lampang Agricultural Research and Training Centre. The study showed that the chilli sauce made from 100 percent ripe fresh chilli were the lowest moisture content (44.19 percent) and the highest viscosity (3.02 vm/30 sec). The organoleptic quality, color, total soluble solid and total acidity were not significantly different. The differential varieties of fresh chilli affected to the physico-chemical quality of chilli sauce as total ash, moisture content, viscosity and value and chroma of chilli sauce color.

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AGROVOC Keywords

chillies harvesting date processing quality sauces varieties

Bibliographic information

Pagination

p. 143-151

Language

Thai

Note

Summaries (En, Th)

4 tables

Translated Title

Datchani kan kepkieo phrik nai kan tham sauce phrik

Type

Summary; Conference; Non-Conventional

Source

Proceedings of the 15th Rajamangala Institute of Technology annual conference: V.3 Agro-Industry and Home Economics, Rajamangala Institute of Technology, Bangkok (Thailand). Research and Development Inst..- Bangkok (Thailand), 1998.- ISBN 974-625-137-6.- p. 143-151

Conference

15. RIT Annual Conference, Chiang Mai (Thailand), 12-14 Feb 1998

In AGRIS since: 2005-05-15

Format: AGRIS AP

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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

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