Selection of optimum formulas for development of shrimp sour curry flavor konjac jelly products by evaluating sensory quality
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Abstract
The objective of this research is to study a suitable formula for the development of shrimp sour curry flavor konjac jelly products. The factor studied was the ratio of konjac powder to carrageenan, which was changed to 3 levels: 2:1, 3:1, and 4:1. The appropriate formula was selected by analyzing the pressure value. and evaluating consumer preferences. The results showed that the appropriate ratio of konjac powder to carrageenan for the development of konjac shrimp curry flavor konjac jelly was 3:1.
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Articles published are copyright of the Journal of Home Economics Technology and Innovation. Rajamangala University of Technology Thanyaburi The statements contained in each article in this academic journal are the personal opinions of each author and are not related to Rajamangala University of Technology Thanyaburi and other faculty members at the university in any way Responsibility for all elements of each article belongs to each author. If there is any mistake Each author is solely responsible for his or her own articles.
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