The research results of using water

The research results of using water lotus leaf in noodles objective to 1) study the about fermentation of starch noodles the proper 2) To determine the proper amount of water lotus flour noodles. At the concentrations of 0, 5, 10 and 15 to test sensory and physical chemistry. 3) To study the acceptance of consumers on the extra water lotus leaf rice noodle color value. The data were analyzed by ANOVA Bonforoni Friedman Test and of Renking. The results showed that the starch suitable for making noodles, recognized by the color test. L a* b* 26.28 ± 6.33 3.05 ± 1.75 and 9.68 ± 4.27 analysis liking and acceptance of consumar (Consumer tast), Extra water lotus leaf rice noodles light 15
percent are like the color is at 5.85±1.14 are liking the smell extinguished 5.97±0.91 are liking the taste at 5.83±0.92 are liking the texture at 6.15±0.92Are liking the toughness level at 6.32±0.89 and overall liking at 6.88 ± 0.92

ผลลัพธ์ (อังกฤษ) 2:

The research results of using water lotus leaf in noodles objective to 1) study the about fermentation of starch noodles the proper 2) To determine the proper amount of water lotus flour noodles. At the concentrations of 0, 5, 10 and 15 to test sensory and physical chemistry. 3) To study the acceptance of consumers on the extra water lotus leaf rice noodle color value. The data were analyzed by ANOVA Bonforoni Friedman Test and of Renking. The results showed that the starch suitable for making noodles, recognized by the color test. L a * B * 26.28 ± six thirty-three three five ± 1.75 and 9.68 ± 4/27 Analysis Liking and Acceptance of Consumar (Consumer Tast), Extra Water Lotus Leaf Rice Noodles Light 15
PERCENT are like the Color is at 5.85 ± 1:14 are Liking the smell extinguished 5.97. ± 0.91 are liking the taste at 5.83 ± 0.92 are liking the texture at 6.15 ± 0.92Are liking the toughness level at 6.32 ± 0.89 and overall liking at 6.88 ± 0.92.

ผลลัพธ์ (อังกฤษ) 3:

The research results of using water lotus leaf in noodles objective to 1) study the about fermentation of starch noodles. The proper 2) To determine the proper amount of water lotus flour noodles. At the concentrations, of 0 5 10 and, 15 to test. Sensory and physical chemistry. 3) To study the acceptance of consumers on the extra water lotus leaf rice noodle color. Value. The data were analyzed by ANOVA Bonforoni Friedman Test and of Renking. The results showed that the starch suitable. For, making noodles recognized by the color test. L a * * 26.28 B edge 6.33 3.05 edge 1.75 and 9.68 edge 4.27 analysis liking and acceptance. Of consumar (Consumer tast), Extra water lotus leaf rice noodles light 15.Percent are like the color is at 5.85 edge 1.14 are liking the smell extinguished 5.97 edge 0.91 are liking the taste at 5.83 edge 0.92. Are liking the texture at 6.15 edge 0.92Are liking the toughness level at 6.32 edge 0.89 and overall liking at 6.88 edge 0.92.