Abstract:Purpose
The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers.
Design/methodology/approach
Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked… Show more
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