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dc.contributor.authorปิยะนุช รสเครือen_US
dc.contributor.authorมลิวรรณ์ กิจชัยเจริญen_US
dc.date.accessioned2018-09-06T02:47:50Z
dc.date.available2018-09-06T02:47:50Z
dc.date.issued2017
dc.identifier.urihttp://repository.rmutr.ac.th/123456789/885
dc.description.abstractThe objective of this study was to investigate the optimal formulation of wapee fruit leather product by using mixture design. Three factors were determined by simplex centroid design; 0-100% sugar, 0-100% citric acid and 0-100% pectin. Then data was analyzed by using response surface methodology. From contour plot, the results showed that three components significantly affected (p≤0.05) the water activity (a ) content, texture profile and sensory score of overall liking. The optimal formulation was composed of 50% sugar, 22% citric acid and 28% pectin. The water activity and sensory score of overall liking were 0.44-0.48 and 6.0 (like slightly).en_US
dc.language.isoTHen_US
dc.publisherมหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา น่านen_US
dc.subjectfruit leatheren_US
dc.subjectwapee fruiten_US
dc.subjectresponse surface methodologyen_US
dc.subjectwater activityen_US
dc.titleFormula Development of Wapee (Clausena lansium (L.) Skeels) Fruit Leather Producten_US
dc.title.alternativeการพัฒนาสูตรที่เหมาะสมต่อผลิตภัณฑ์มะไฟจีนแผ่นen_US
dc.typeResearchen_US


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