| Topic: | Partial Replacement of Pork with Banana Blossom in Chinese Sausage |
| Abstract: | The objective of this research was to study the preparation of banana blossom and replacing pork with banana blossom in Chinese sausage. According to pretreatments of banana blossom slices by soaking in citric acid solution concentration of 0.5, 1.0, and 2.0% w/w followed by blanching in boiling water for 10 minutes, the results revealed that soaking the banana blossom slices in 1% citric acid solution for 10 minutes before blanching was the most suitable condition for reducing the browning index value (p≤0.05). Replacing pork in Chinese sausage with banana blossom slices at 30, 40 and 50%w/w, the sensory evaluation indicated that the replacement was acceptable up to 40% with no significant difference in acceptance score as compared to the control. |
| Advisor: | Assoc. Prof. Prasong Siriwongwilaichat, Ph.D. |
| Author: | 61403302 : Miss Rungnapa Onchoo |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) (please contact to author) |
| รายงานฉบับสมบูรณ์(pdf) (please contact to author) |
| Presentation: | Presentation(pptx) (please contact to author) |