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ภัชรี สิทธิกิจโยธิน
ภัชรี สิทธิกิจโยธิน
ภัชรี สิทธิกิจโยธิน
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Quality Assessment of Thai Waxes with Herbs
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. E-mail: patcharee_sit@utcc.ac.th
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Abstract
Thai waxes with a mixture of herb extract added, including phlai - phrayayor and
turmeric - phlai in ratios between 20 : 80 to 80 : 20, were investigated for their qualities. The
products with a higher proportion of phlai and phrayayor were preferred for their color
and aroma attributes. The storage study showed there were no significant differences
(p>0.05) for general characteristics, color, aroma, consistency, separation, coagulation
and deterioration among Thai waxes with turmeric and phlai extract in ratios between
30 : 70 to 10 : 90 after 3 months storage. Thai waxes with phlai and phrayayor extract in
the ratios of 20 : 80 and 10 : 90 tended to decrease in color and aroma scores (p<0.05)
after 2 and 3 months storage.
Keywords: Waxes, Phlai, Phrayayor, Turmeric
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ns = ‰¡à¡’§«“¡·µ°µà“ß°—πÕ¬à“ß¡’π—¬ ”§—≠∑“ß ∂‘µ‘
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