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Author Kamolnate Kitsawad
Alternative Author Nasara Tuntisripreecha
King Mongkut's University of Technology North Bangkok International Journal of Applied Science and Technology
TitleSensory Characterization of Instant Tom Yum Soup
ImprintVol.9 No. 2, April-June 2016
Call# FOOD 7655

CALL # Volume Number Month Year Barcode Status

AbstractInstant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in the use of key ingredients, each product is unique in flavor. The arim of this study was to characterize the sensory profile of instant tom yum soup.Descriptive analysis was performed to examine the sensory profiles of kj12 instant tom yum soups. Sensory descriptors were generated; appearance (color, amount of oil, cloudiness), aroma (modified lime, pungent, lemon glass, chili paste, sugar-boiled banana puree), taste(bitterness,spiciness, saltiness, sourness, sweetness), flavor (rancid, herb, coconut milk, kaffir-lime, galangal, orange peel), texture (swallow ability, amount of particle, oily mouth feel).
DescriptPage 145-152
Subjectinstant tom yum
Descriptive analysis