Product Development of Adding Fiber on Sausage
Chiang Mai Vocational College
Type of: English Presentation Innovation and Invention Based on Research Methodology Contest
For increasing of the nutrition and provide a healthy products for customers, The Supplemented sausage with dietary fiber from Sunchoke powder to assess quantity of the sensory evaluation, appearance, color, textures, taste, and overall.Using 5o samples, It was shown, 2.5% of Sunchoke powder was the most acceptable by samples. The researcher chooses this sample to develop the product of Supplemented sausage with dietary fiber from Sunchoke powder. There for Larb Muang Sausage (Northern Thai style minced pork with spices) for provide to the customers that be able to eaten as snack or Explore a new Product from North of Thailand also .
Features and Benefits
Fiber Sausage, ready to eat product, supplement fiber. Using sunchoke powder to increase nutritional value and to be an alternative for health conscious consumers. It also develops a variety of flavors. Using Northern Thai food recipes. Healthy product for everyone.
1. Developed the concept of Frankfurter sausage which is fortified with dietary fiber.
2. Developed a variety of flavors by using local recipes Larb Muang It is the northern Thailand Sausage for consumers.
|1||Miss Sirichay Piatan|
|2||Mr. Paadungpong srikum|
|5||Miss Pattarasaya Waiudom|
|1||Mr. Kasidith Punnapanit|
|2||Miss Wanlada Namasonthi|