Effects of Blended Pomelo Pulp and Pomelo Albedo on Acceptance of Thai Seafood Sauce
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Abstract
The objective of this research was to study Thai seafood sauce from blended pomelo pulp and pomelo albedo. Blended pomelo pulp's moisture, protein, fat, ash, total carbohydrate, and dietary fiber contents were 89.80, 0.53, 0.00, 0.60, 9.04 and 1.75%, respectively. The total energy per 100 grams was 38.28 kcal. Moisture, protein, fat, ash, total carbohydrate and dietary fiber contents of partially dried pomelo albedo were 57.23, 0.86, 0.00, 1.54, 40.37 and 21.39%, respectively. Thai seafood sauce was studied by varying blended pomelo pulp at the level of 0, 25, 50 and 75% (by total weight) and pomelo albedo at the level of 0, 10, 15 and 20% (by total weight). The results showed that the acceptance of Thai seafood sauce with 50% blended pomelo pulp and 15% pomelo albedo (by total weight) were not significantly different from the basic formula. The chemical compositions found that moisture contents decreased p≤0.05), while dietary fiber and total carbohydrate contents increased (p≤0.05) with increasing blended pomelo pulp and albedo and the microbial quality did not exceed those specified by community product standards.
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