Year: 2018
Type: article
Abstract: This research aimed to put some oregano into the papaya sauce for fried and to study the consumers’ satisfaction. In this research, the samples consisted of 60 teachers and students in Suphanburi Vocational College. The instruments used in the research were the sensory tests (the 9-point Hedonic Scale on each factor), the data analysis were mean and standard deviation. The results were as follows : 1) the samples were the most accepted in the Papaya Sauce Recipe for Stir 2) the samples were the most accepted the most in 9.55 grams of oregano 3) the texture, taste and toughness were 7.95 (0.83), 7.58 (1.22), 7.78 (7.83). 8.01 (0.78), 8.12 (0.91), respectively and 4) the consumers’ satisfaction were the highest for fried papaya sauce.
Language: Thai
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7220553366