จากการทดลองศึกษาการพัฒนาผงปรุงรสเห็

จากการทดลองศึกษาการพัฒนาผงปรุงรสเห็ดปราศจากผงชูรส โดยใช้วัตถุดิบ 3ชนิด ได้แก่ เห็ดหอมผง เห็ดนางฟ้าผง และหอมหัวใหญ่ผง ในการทดลองการพัฒนาผงปรุงรสเพื่อให้ได้สูตรที่เหมาะสมและผู้บริโภคยอมรับ พบว่าอัตราส่วนของวัตถุดิบที่แตกต่างกันส่งผลต่อคุณภาพของผงปรุงรสอย่างมีนัยสำคัญทางสถิติ (P

ผลลัพธ์ (อังกฤษ) 1:

Experimental study on development of seasoning powder, churot powder-free mushrooms using 3 types of raw materials, including shiitake mushroom powder, mushroom fairy powder and onion powder in a seasoning powder, developed experiments to obtain the appropriate formula and consumer acceptance. I found that the ratio of the different raw materials affects the quality of seasoning powder, statistical significance. (< P 0.05) compared to powdered seasoning trade, especially the ability to check the pattern to Add onion that is likely higher. Phenolic compounds at the Taman kopri mushrooms found are likely higher. The antioxidant activity when added the onion reveals that tend to rise and the score is like a little more love (6 PTS) When considering various quality settings together. Appropriate formula powder churot powder-free seasoning With the consumption of powdered shiitake mushroom-0 0 55%-60% of the fairies and the onion 45-60%

ผลลัพธ์ (อังกฤษ) 2:

The experimental study developed mushroom seasoning MSG. The three types of raw shiitake mushroom powder, onion powder and powder. In the experiments, the development of seasoning to get the right formula and consumer acceptance. The proportion of different ingredients affect the quality of seasoning powder statistically significant (P <0.05) compared with seasoning powder trade. In particular, the ability to check the signature on Add onions that are likely to be higher. Phenolic compounds Malik volume, mushrooms that are likely to be higher. The antioxidant activity when added onions showed an upward trend. And scores are like slightly more (6 points), considering the quality of shared appropriate formula to produce MSG seasoning. Consumption of shiitake mushroom powder 0-55%, 0-60%, 45-60% and onions.

ผลลัพธ์ (อังกฤษ) 3:

From the experimental study of mushroom seasoning without MSG using raw materials 3 types include mushrooms mushrooms. หอมผง powder and onion powder. In the experiment, the development of seasoning powder to obtain the optimum formula and consumer acceptance.(P < 0.05) compared with seasoning powder trade. Especially the ability in drying pattern when add onion, it tended to rise. Phenolic compound quantity man mushroom, it tended to rise.The preference scores are like a slightly upwards (6 points) when considering the various quality together. A proper formula in production without MSG seasoning powder The consumption of mushroom powder 0-55% mushrooms and onions, 0-60% 45-60%