Development of Healthy Chili Paste Spread
Keywords:
standard recipe chili paste, Chili Paste Spread, Sweetener from steviaAbstract
The objectives of this research were 1) to study the process of producing chili paste for health 2) to study the sensory acceptance of spread chili paste products for health. The results were as follows: 1) The selection of 2 standard formulas of chili paste from the sensory quality assessment by experts gave an average liking score of 4.57. In the first recipe, the chili paste product had a color preference score of 4.00 the smell was 3.28, the taste was 4.08, and the texture was 3.93. and overall preference 4.57 2) Three healthy recipes were studied for healthy chili paste: 50%:100, 25%:100 and 0%:100 from stevia sweeteners according to the amount used in the experiment 3 teaspoons 1.5 teaspoons. and 0 to the amount of chili paste spread for all 3 formulas. The sensory quality of 30 consumers was assessed. The method used in the 5-point hedonic scale (5 point hedonic scale) was averaged 4.07 in the first formula with the ratio of sweeteners from stevia to chili paste at Level 50%: 100, add 3 teaspoons of sweetener from stevia. Dark red color with a slight shine from chili paste oil. There were scores of color preference 3.63, smell 3.87ม taste 3.60 texture 4.23 and overall liking 3.83 (moderate liking level). 3) Table showing the value of 100 gม Amount of 1 jar weighs 45 g which has the following nutritional values: protein 6.22 g carbohydrate 30.99 g fat 16.77 g dietary fiber 1.93 g sodium 3050.96 mg, iron 2.77 mg, calcium 98.62 mg, phosphorus 70.21 mg, vitamin C 9.70 mg, vitamin E 2.03 mg, energy 297.98 kcal. 4) A study of opinions and acceptance of Thai chili paste products spread for health found that chili paste products Healthy spreads had a higher nutritional value at 76.7% followed by a new form of 73.3% the least was the novelty of the product, at 14%. It was found that consumers had the highest acceptance of healthy spread chili paste products at 96.7. It was found that 70 percent of consumers were interested in purchasing healthy spread chili paste products.
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Copyright (c) 2022 Chandrakasem Rajabhat University

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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของมหาวิทยาลัยราชภัฏจันทรเกษม
ข้อความที่ปรากฎในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่าน ไม่เกี่ยวข้องกับมหาวิทยาลัยราชภัฏจันทรเกษม และคณาจารย์ท่านอื่นในมหาวิทยาลัยแต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตัวเองแต่เพียงผู้เดียว
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