803
P17
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ēÙÿĕàøĆ
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đàĂøĂúǰĒúąîĚĞ
ćñċĚ
ÜìĊę
đĀöćąÿöÿĞ
ćĀøĆ
ïöą×ćöĒñŠ
î
Optimal Contents of Glucose Syrup, Pectin, Glycerol and Honey for TamarindǰLeatherǰ
èĆ
ãüúĉ
èÙúǰđýøþåðøćēöì÷Ť
1*
øčŠ
Üìĉ
üćǰǰÖĂÜđÜĉ
î
1
ǰǰóøÖöúǰÿčŠ
öđĀö
2
ǰĒúąðćøĉ
ÞĆ
êøǰöĊ
ÿĆ
ê÷Ť
2
Natwalinkhol Settapramote
1*
, Rungtiwa Kongngoen
1
, Pornkamon Sumhem
2
and Parichat MeeSat
2
ïìÙĆ
é÷Š
Ă
öą×ćöđðøĊĚ
÷üđðŨ
îñúĕöš
ìĊę
öĊ
üĉ
êćöĉ
îïĊ
ÿĎ
ÜǰöĊ
øÿßćêĉ
đðøĊĚ
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ÜĕöŠ
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÷öïøĉ
ēõÙÿéǰöĆ
ÖîĞ
ćöćĒðøøĎ
ðđðŨ
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ĔîøĎ
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îėǰĂćìĉ
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éǰđðŨ
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Ýċ
ÜöĊ
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êëč
ðøąÿÜÙŤ
đóČę
Ăýċ
ÖþćÿŠ
üîñÿöìĊę
đĀöćąÿö×ĂÜñúĉ
êõĆ
èæŤ
öą×ćöĒñŠ
îēé÷Ĕßš
ÖúĎ
ēÙÿĕàøĆ
ðøš
Ă÷úąǰ0-1ǰđóÙêĉ
îøš
Ă÷úąǰ3-8ǰĒúąÖúĊ
đàĂøĂúøš
Ă÷úąǰ - ǰ×ĂÜöą×ćöǰ
óïüŠ
ćìĊę
øąéĆ
ïøš
Ă÷úąǰ0.89 7.11ǰĒúą2.00ǰêćöúĞ
ćéĆ
ïđðŨ
îøąéĆ
ïìĊę
đĀöćąÿöìĊę
ÿč
éǰýċ
Öþćðøĉ
öćèîĚĞ
ćñċĚ
ÜìĊę
đĀöćąÿöĔîöą×ćöĒñŠ
î
ðøĉ
öćèîĚĞ
ćñċĚ
ÜìĊę
øąéĆ
ïøš
Ă÷úąǰ0 20 25 30 35 40ǰ×ĂÜöą×ćöǰóïüŠ
ćìĊę
øąéĆ
ïøš
Ă÷úąǰ ǰ×ĂÜöą×ćöđðŨ
îøąéĆ
ïìĊę
đĀöćąÿöìĊę
ÿč
éǰ
Ēúąýċ
ÖþćÖćø÷ĂöøĆ
ïöą×ćöĒñŠ
îñÿöîĚĞ
ćñċĚ
Ü×ĂÜñĎš
ïøĉ
ēõÙǰóïüŠ
ćÙąĒîîÙüćößĂïĂ÷ĎŠ
ĔîøąéĆ
ïßĂïöćÖǰĒúąÿîĔÝàČĚ
Ăñúĉ
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öą×ćöĒñŠ
îñÿöîĚĞ
ćñċĚ
ÜÙĉ
éđðŨ
îøš
Ă÷úąǰ90.50
ÙĞ
ćÿĞ
ćÙĆ
â
: öą×ćöĒñŠ
î îĚĞ
ćñċĚ
Ü ĂĆ
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đĀöćąÿö
Abstract
Fresh sour tamarindǰis not normally consumed. It is however enriched with high vitamin B so that
it has been processed into other products such as crystallized tamarind, seasoning tamarind, tamarind
pellets, etc. This research objective is to study the optimum ingredients of tamarind sheet product. Adding
0-1% glucose syrup, 3-8% pectin and 2-6% glycerol found the optimum ingredients of 0.89%, 2.00% and
7.11%, respectively. This study has investigated the proper amount of honey added in tamarind sheet
product. The amount of 0, 20, 25, 30, 35 and 40% honey were added in the product. The best result has
been shown in tamarind with 35% of added honey. Also the consumer’s test of tamarind sheet product
with honey presented the most like scores. An interest of buying tamarind sheet product with honey was
up to 90.50%.
Keywords
: Tamarind Leather, Honey, Optimal Contents
ǰ
1
Ă ,ÿć×ćĂč
êÿćĀÖøøöđÖþêø Ùèąüĉ
ì÷ćýćÿêøŤ
ĒúąđìÙēîēú÷Ċ
ÖćøđÖþêøǰöĀćüĉ
ì÷ćúĆ
÷đìÙēîēú÷Ċ
øćßöÜÙúúš
ćîîćǰúĞ
ćðćÜ 52000
2
îĆ
Öýċ
ÖþćøąéĆ
ïðøĉ
ââćêøĊ
ǰÿć×ćĂč
êÿćĀÖøøöđÖþêøǰÙèąüĉ
ì÷ćýćÿêøŤ
ĒúąđìÙēîēú÷Ċ
ÖćøđÖþêøǰöĀćüĉ
ì÷ćúĆ
÷đìÙēîēú÷Ċ
øćßöÜÙúúš
ćîîćǰǰ
úĞ
ćðćÜǰ52000
*Corresponding author: Tel.: 08-7575-3966. E-mail address:
