Preparation of mung bean cream soup powder for adults using dehydrated onion powder / Suwanna Chavakorn (CONFIDENTIAL)
โดย: Chavakorn, Suwanna
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: Thai ชื่อชุด: Class. Invest. no. 51ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1976 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Dehydrate onion powder | Dehydration | Mung bean cream soup | Mung beans | Soupsสาระสังเขป: Dehydrated onion powder was prepared by cutting the onion into thin slices, drying them and then grinding into powder. Cream soup powder without onion, which was prepared by the same method as described in Report no.1 (Chavakorn 1975), was mixed with dehydrated onion powder before packaging. The flavour, taste, and texture of mung bean cream soup powder prepared from dehydrated onion powder are as well accepted by the tasters as that prepared from fresh onion. The product can be kept well up to five months. The average production cost of the cream soup powder is about 22.50 baht per kilogramme which is less than that of cream soup powder prepared from imported fresh onion during the offseason period. - Author.
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