Development of tamarind jam
1993
Sunanta Wiriyapirom | Gidsada Kajaren | Anucha Rattanapipop (Khon Kaen Univ., Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology)
Ratio profile test were conducted for sensory evaluation on jam made from tamarind pulp. The samples were prepared at pH 3.2, 3.4, 3.6 and at the soluble solid content of 68, 69, 70 deg Brix, respectively. Results show that jam with solid content of 69-70 deg Brix at pH 3.2 has an optimum acceptability. Moreover, the tamarind jams with addition of pectin at level of 0.8 and 1.0 percent are highly preferred in terms of their consistency and spreadability. The tamarind jam well liked by 91 percent of consumer panels (N = 100).
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Эту запись предоставил Kasetsart University