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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Palabras clave de AGROVOC

chillies harvesting date processing quality sauces varieties

Información bibliográfica

Paginación

p. 143-151

Idioma

Tailandés

Nota

Summaries (En, Th)

4 tables

Título traducido

Datchani kan kepkieo phrik nai kan tham sauce phrik

Tipo

Summary; Conference; Non-Conventional

Fuente

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

Conferencia

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

En AGRIS desde: 2005-05-15

Formato: AGRIS AP

Proveedor de Datos

Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University

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