Tables index

From

Effects of Sterilization on the Physicochemical Properties of Ready-to-eat Fried Rice with Traditional Golek Sauce in Retort Bowl

Arisara Khunprama, Aree Rittiboon, Marisa Jatupornpipat

Journal of Food and Nutrition Research. 2022, 10(3), 200-208 doi:10.12691/jfnr-10-3-4
  • Table 1. Ingredients in the Golek sauce
  • Table 2. The retort processing parameters of the fried rice with Golek sauce product in the retort bowl
  • Table 3. Antioxidant properties of Golek sauce before and after retort processing
  • Table 4. Sensory evaluation of the Golek sauce
  • Table 5. Microbial characterization of the fried rice with Golek sauce product
  • Table 6. The colors of fried rice and TVP in the product before and after retort processing
  • Table 7. Proximate composition, water activity and pH of the fried rice with Golek sauce product before and after retort processing
  • Table 8. Texture profile of the fried rice with Golek sauce product before and after retort processing
  • Table 9. Sensory evaluation of fried rice with Golek sauce