แจ้งเอกสารไม่ครบถ้วน, ไม่ตรงกับชื่อเรื่อง หรือมีข้อผิดพลาดเกี่ยวกับเอกสาร ติดต่อที่นี่ ==>
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
Aussama Soontrunnarudrungsri.. Effect of viscosity on sensory profile and consumer perception case study of soup- based products. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2023.
Effect of viscosity on sensory profile and consumer perception case study of soup- based products
Name: TingChen, Chang.
Organization :
Kasetsart University. Faculty of Product Development
Email :
tingchen.c@ku.th
Name: Nantawan Therdthai.
Organization :
Kasetsart University. Faculty of Product Development
Organization :
Kasetsart University. Faculty of Product Development
LCSH:
Consumer behavior.
LCSH:
perception.
LCSH:
Soups
-- Sensory evaluation.
LCSH:
Soups
-- Viscosity.
LCSH:
Saltiness (Taste)
Abstract:
Saltiness perception is affected by both extrinsic factors, such as like packaging, receptacle or external environment, and intrinsic factors including sweetness, sourness, and viscosity. This research aimed to study the saltiness perception and sensory profiles of different types of soups. Regarding the effect of xanthan gum, additions of different concentrations of xanthan gum responded to different viscosities in soup samples significantly. Chicken clear soup and Tomyum clear soup without xanthan gum had the significantly lowest viscosity, while Tomyum cream soup and Phanaeng curry with 0.25 percent xanthan gum had the significantly highest viscosity. Free Choice Profiling showed the first and second dimensions accounted for more than 80 percent of all soups samples. For the chicken clear soup, both time and xanthan gum only affected the viscosity. According to the consumer test, it was found that xanthan gum had a significant effect on the thickness intensity of all soups, while there was no found significant effect on saltiness perception and acceptance in all types of soup in this study."
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2023
Modified:
2023-12-03
Issued:
2023-11-27
บทความ/Article
application/pdf
BibliograpyCitation :
APPLIED SCIENCE AND ENGINEERING PROGRESS. vol. 16, no. 4 (Oct.-Dec. 2023), p. 1-10.
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
ใช้เวลา
0.021488 วินาที
TingChen, Chang.
| Title | Contributor | Type |
|---|---|---|
| Effect of viscosity on sensory profile and consumer perception case study of soup- based products
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ TingChen, Chang.;Nantawan Therdthai.;Aussama Soontrunnarudrungsri. | บทความ/Article |
Nantawan Therdthai.
| Title | Contributor | Type |
|---|---|---|
| Effect of viscosity on sensory profile and consumer perception case study of soup- based products
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ TingChen, Chang.;Nantawan Therdthai.;Aussama Soontrunnarudrungsri. | บทความ/Article |
Aussama Soontrunnarudrungsri.
| Title | Contributor | Type |
|---|---|---|
| Effect of viscosity on sensory profile and consumer perception case study of soup- based products
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ TingChen, Chang.;Nantawan Therdthai.;Aussama Soontrunnarudrungsri. | บทความ/Article |