Publications by authors named "Thosaphon Cheewinworasak"
Article Synopsis
- - The research focused on how dried garlic powder (DGP) and dried white pepper powder (DWPP) affect the aroma and overall quality of a new garlic-pepper flavored purple rice noodle (GPFRD).
- - A specific combination of 78g of DGP and 20g of DWPP resulted in high sensory ratings for aroma, showcasing dominant compounds like allicin and beta-caryophyllene.
- - The final product with 2% garlic-pepper mix scored well in consumer preference, with an 82% acceptance rate and a 74% purchase intention, suggesting a successful combination for flavor and health benefits.
