Effect of Phulea to Nanglea Pineapple Ratios on Physical, Chemical and Sensory Evaluation in Pineapple Crisps
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Abstract
This research aimed to select of pineapple chips recipe and study the ratio of Phulea pineapple to Nanglea pineapple in pineapple crisps. The selected pineapple crisps consisted of a percentage of cassava starch, all-purpose flour, Pattavia pineapple, water, and sugar for 52.46, 11.31, 16.39, 16.39 and 1.64 respectively. A study of the ratio of Phulea pineapple to Nanglea pineapple in pineapple crisps of 100:0, 72:25, 50:50, 25:75, and 0:100. The result showed that: the ratio of 50:50 is an appropriate ratio for making pineapple crisps, with sensory evaluation being the highest in all aspects. The colour quality are (L*) 87.70, (a*) 12.33 and (b*) 53.80. and research also showed the ratio of Phulea pineapple to Nanglea pineapple in pineapple crisps in different ratios did not affect the crispness and aw Value.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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