This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.

This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.

The research products of chili fried watermelon rind remains were found. The decent amount enhancing of the watermelon rind in fried chili pastes are 25% 50% and 75% of total weight. The results show the 50% enhancing of the watermelon rind in fried chili pastes all of sample such as roast chili paste fermented fish chili paste Tadand chili paste and Oong chili paste were recognized in the like moderately-like very much. Increase of watermelon rind at 75% of total weight the acceptance is decrease. The texture of samples of fried chili pastes enhancing of the watermelon rind show that 1035.74-1901.16gram of the consistency -132.16- -98.07 gram: milligram of the cohesiveness and 2.15-5.67 gram of the viscosity. The chemical composition of fried chili pastes enhancing of the watermelon rind show that the 50% of watermelon rind in roasted chili pastes were 233 Kcals of total energy 7.20 of protein 9.56 of fat 4.83 of ash 29.60 of carbohydrate and 7.09 of crude fiber. The 50% of watermelon rind in fermented fish chili paste were 152 Kcals of total energy 5.93 of protein 5.60of fat 4.21of ash 19.4of carbohydrate and 5.41of crude fiber. The 50% of watermelon rind in Tadand chili paste were 183 Kcals of total energy 6.68 of protein 3.26 of fat 7.34 of ash 31.80 of carbohydrate and 11.10 of crude fiber. The 50% of watermelon rind in Oong chili paste were 182 Kcals of total energy 6.77 of protein 12.80 of fat 2.61 of ash 9.92 of carbohydrate and 3.21 of crude fiber For the technology transfer of Fried Chili paste from Watermelon Rinds Waste to Center Concert career womens groups Don Kang. The participants were satisfied with the course of 92.67