Development of Nipa Sap Vinegar Drink

Krairuch, Thetmee; Nualrahong, Thepwiwatjit

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dc.contributor.author	Krairuch, Thetmee
dc.contributor.author	Nualrahong, Thepwiwatjit
dc.date.accessioned	2017-09-25T07:49:57Z
dc.date.available	2017-09-25T07:49:57Z
dc.date.issued	2016
dc.identifier.citation	การประชุมวิชาการระดับชาติและนานาชาติ “ราชภัฏวิจัยครั้งที่ 4”	en_US
dc.identifier.uri	http://dspace.bru.ac.th/xmlui/handle/123456789/2330
dc.description	Abstract This work aimed to develop vinegar drink from nipa sap vinegar. Firstly, nipa sap or juice obtained from the fruit stalks of nipa palm was fermented into vinegar. Then 4 prototyped formulations of vinegar drink were developed by mixing the vinegar with nipa sap, butterfly pea extract, roselle-jujube (Chineses date) juice, and gac fruit juice. Honey was used as a sweetener in all formulas except nipa sap formula. The just-about-right scale (JAR) was used to evaluate the prototypes regarding the level of color, sourness and sweetness. The results from 50 panelists revealed that nipa sap and gac fruit formula were rated at just right while butterfly pea formula needed lower color intensity and rosellejujube formula needed more sweetness. The results from 9-point Hedonic scale from 100 panelists indicated that the overall acceptance scores of the developed products were 7.45, 7.71, 7.82, and 7.83, respectively (like moderately to like very much). The optimal nipa sap formula consisted of 7.69% vinegar and 92.31% nipa sap while butterfly pea and gac fruit formula consisted of 7.69% vinegar, 11.54% honey and 80.77% butterfly pea extract or gac fruit juice. The optimal roselle-jujube formula consisted of 7.69% vinegar, 15.38% honey and 76.92% roselle-jujube juice.	en_US
dc.publisher	มหาวิทยาลัยราชภัฏบุรีรัมย์	en_US
dc.subject	Vinegar drink	en_US
dc.subject	nipa sap	en_US
dc.subject	butterfly pea	en_US
dc.subject	roselle-jujube	en_US
dc.subject	gac fruit	en_US
dc.title	Development of Nipa Sap Vinegar Drink	en_US
dc.type	Proceedings	en_US