ผลของสารเพิ่มความคงตัวที่มีต่อเนื้อสัมผัสของแกงกระด้างเชียงใหม่

Abstract

บทคัดย่อภาษาไทยไม่สมบูรณ์

Effect of Stabilizers on the Texture of Chiang Mai Kra Dang Curry

Effect of stablizers on the texture of Chiang Mai Kra Dang curry was studied. Edible gelatin and agar were mixed with Kra Dang curry ingredients in four levels as 0.5%, 1.0%, 1.5% and 2.5%, respectively. The results showed that the hardness of Kra Dang gel which measured by the texture analyzer and reported as compression force and work of compression raise gradually when increasing the levels of stabilizers. The texture analysis also related to sensory evaluation. Generally, panelists preferred agar added in Kra Dang curry to traditional one. In practical, we suggest that the Lanna cookers should to mix 1% agar with Kra Dang curry in order to maintaining the optimum hardness and selling in long period without rapid melting.