Study on garlic powder, red onion powder production and utilization
1994
Surang Lakleang (Rajamangala Inst. of Technology, Phranakorn Si Ayutthaya huntra Campus (Thailand))
Study of garlic powder, red onion powder and utilization started on color;s compare with sundry and hot- air oven method on other seasons. Those color on June - July of sundry had darkener than oven because of high relative humidity- Both had darkener color than hot air oven and Drying on October-November. Yield ratio of dried garlic and red onion had 5:1 and 7:1 respectively. KMS, s level in garlic and red onion were 1000, 1,500, 2000 ppm that non-significant colors when finished, but during storage in thick PP.bag, keep at room temperature, for 12 months the result were 2000 phm KMS and fried powder gave the best color; bright yellow-brown while the other were dark-brown oil-fried mixture powder (B), over-fried mixture powder (C) compare with nature by sensory evaluation, scoring method, RCB, 12 panel with bread showed that taste was non significant texture (spread) was non significant from (A) overall was similar but odor was significant.
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