DEVELOPMENT OF FRIED FOOD DIPPING SAUCE PRODUCT

Authors

  • Sasiapa Boonkong Faculty of Science and Technology, Dhonburi Rajabhat University
  • Khaithong Chunhasuwan Faculty of Science and Technology, Dhonburi Rajabhat University
  • Bussakorn Sutthiprapa Faculty of Science and Technology, Dhonburi Rajabhat University

DOI:

https://doi.org/10.14456/lsej.2022.1

Keywords:

Product, Sauce, Fried food dipping sauce

Abstract

The objectives of this study were to examine the production process and develop a fried food dipping sauce, to design product packaging, and to determine the product’s shelf life. The result shown that fried food dipping sauce is characterized by a red, thick liquid with sediment. The sauce provides 234.64 kcal/100g. Sensory evaluation of fried food dipping sauce on 9 - point hedonic scale by 100 consumers showed a low overall preference for the fried food dipping sauce ( = 6.14, SD = 1.95). The sauce stored in a glass bottle can be kept for 5 months, showed microbiological values within the microbiological criteria for sauces.

References

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Published

2022-01-31

How to Cite

Boonkong, S., Chunhasuwan, K. . ., & Sutthiprapa, B. (2022). DEVELOPMENT OF FRIED FOOD DIPPING SAUCE PRODUCT. Life Sciences and Environment Journal, 23(1), 1–13. https://doi.org/10.14456/lsej.2022.1

Issue

Vol. 23 No. 1 (2022): January - June

Section

Research Articles

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