การใช้แป้งข้าวเจ้าทดแทนแป้งดัดแปรในซอสมะเขือเทศปรุงรสพริกไทยดำในผลิตภัณฑ์ปลาแมคเคอเรลกระป๋อง

The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85 20:80 and 25:75 percentage. The results showed that the best formulation of product was rice flour (percentage) 20:80 because sauce in can were red orange pH of sauce was = 6. The result of the study showed that the physical and chemical attributes of product canned mackerel in tomato sauce seasoned with black pepper compared with control. Found that canned mackerel in tomato sauce seasoned with black pepper of dark orange more than control. pH = 6.05 – 6.15 were similar moisture protein fat and carbohydrate content but the differences in ash content. The consumer acceptability indicated of target consumer accepted the product consumer need to buy this product 79% like moderately this product 72% and suitable price about 15 bath/can. The product of storage 6 mouths and not detects mesophilic aerobic bacteria and thermophilic aerobic bacteria.