| dc.contributor.author | ปิยะนุช รสเครือ | en_US |
| dc.contributor.author | มลิวรรณ์ กิจชัยเจริญ | en_US |
| dc.date.accessioned | 2018-09-06T02:47:50Z | |
| dc.date.available | 2018-09-06T02:47:50Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://repository.rmutr.ac.th/123456789/885 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/885 | |
| dc.description.abstract | The 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.iso | TH | en_US |
| dc.publisher | มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา น่าน | en_US |
| dc.subject | fruit leather | en_US |
| dc.subject | wapee fruit | en_US |
| dc.subject | response surface methodology | en_US |
| dc.subject | water activity | en_US |
| dc.title | Formula Development of Wapee (Clausena lansium (L.) Skeels) Fruit Leather Product | en_US |
| dc.title.alternative | การพัฒนาสูตรที่เหมาะสมต่อผลิตภัณฑ์มะไฟจีนแผ่น | en_US |
| dc.type | Research | en_US |
