Herbal products, fish plates, research objectives is to study the appropriate volume 1) mixed herbs using Moringa leaf powder and turmeric powder at 0, 0.1, 0.3 and 0.5. Sensory tests. Physical, chemical, microbial and Photo 2) sector study on the antioxidant activity in fish, herbal pads 3) study on the nutritional value of fish plates, 4 herb) can be pickled fish products, photo weaving knowledge of herbs to watch the crash pad. The statistical data analysis with ANOVA, Bonforoni and Ranking of Friedman Test. The research results showed that fish plates, mix Moringa leaf powder has been accepted among the most tested is 0.1 per cent a * b * values L 38.72, 64.53 and-15.97, respectively. Aw value of 2.06 per cent and 0.62 up Moisture up the sensory test of love is much like a stage-level. Mixing turmeric powder at the sheet of fish has been accepted among the most testing was 0.3 per cent a * b * L is up 42.33, 50.53 and 29.34, respectively. Aw value of 0.62 percent in value, 2.16 and Moisture tests, sensory. The preferences are included in the staff level. An analysis of the quality of the basic formula sheet-microbial, fish. Formula compound powder Moringa leaf powder 0.1 per cent and 0.3 per cent of turmeric, TPC (total plate count), and Yeast and mole in the standard level. Analysis of antioxidant herbal combination plates of fish. With the Total Phenolic and DPPH, FRAP method There are plenty of top nutrition found that low-fat and dietary fiber are increased. Transfer of knowledge to community groups, farmers, home maid lettuce Sanya district, Udon Thani province captured 30 cut off found that customer satisfaction towards the overall training are very good.
การแปล กรุณารอสักครู่..