Acceptance of the Sensory Process for the Development of a Salad Dressing Product combined with Yanang Leaves Juice and Its Preservation at Room Temperature

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Published: Dec 31, 2022
Keywords:
Salad dressing Yanang leaves Sensory acceptance

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Yatipakorn Terapatponchai
Agricultural Engineering, School of Engineering and Innovation
Pongsak Songpranam
Food and Nutrition
Chanida Bupata
Agricultural Engineering, School of Engineering and Innovation

Abstract

The objective of this research was to develop a clear salad dressing mixed with the Yanang leaves juice. Three standard formulas for clear salad dressing recipes were formulated and the sensory test was performed in order to select for the best acceptance. The Yanang leaves juice was added to the selected formula of clear salad dressing for the ratio of 15, 20, and 25%. Sensory tests were performed to determine product acceptance. The microbiological quality of the salad dressing mixed with Yanang leaves juice was assessed for the shelf-life indicator. The results showed that the standard formula of salad dressing code 937 (25%) was the most accepted. The average acceptance scores were 6. 60, 6.40, 6. 86, 6. 36, and 7.02 for color, aroma, taste, texture, and overall liking, respectively. The ratio of Yanang leaves juice to clear salad dressing with the highest acceptance score was 25% with the sensory score of 7.28, 7.26, 7.44, 7.04, and 7.76 for color, aroma, taste, texture, and overall liking, respectively. The microbiology test was found to be within the safety range of the standard.

Article Details

How to Cite
Terapatponchai, Y., Songpranam, P., & Bupata, . . . C. . (2022). Acceptance of the Sensory Process for the Development of a Salad Dressing Product combined with Yanang Leaves Juice and Its Preservation at Room Temperature. Dusit Thani College Journal, 16(3), 1–16. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/264356
Issue
Vol. 16 No. 3 (2022): Vol. 16 No. 3 (2022): Vol. 16 No. 3 (2022): Dusit Thani College Journal Vol.16 No.3 September-December 2022
Section
Research Article
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