Jelly herbs filled fruits

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Project Title  :  Jelly herbs filled fruits
By                  :  Tanatta Kanjanawaha, Mr.Suntorn Sornkijdee
Advisor          :  Mr.Suntorn Sornkijdee
Degree           :  Bechelor of Arts in Hotel Studies
Major             :  Hotel Studies
Faculty          :  Liberal Arts
Semester / Academic year   :  3 /2016


Abstract

This project is part of fulfilling the requirements for the Bachelor’s Degree in Hotel and Tourism Program, the Faculty of Liberal Arts as the cooperative education in academic year of 3/2016. The objective of this research was to produce fruit filled Red Wind and Sangria jelly products. The developed products contain alcohol. This project would be beneficial to bakery kitchen as the products can meet the needs of those who are allergic to milk, butter, eggs, and nuts as well as children who cannot consume alcoholic containing desserts. The researcher participated in cooperative education at The St. Regis Hotel Bangkok. The research was conducted on five herbal and fruit flavored jelly including Rambutan filled Chrysanthemum jelly, lychee filled Butterfly pea jelly, Toddy Palm filled Ginger jelly, Longan filled Lou Han Guo jelly, and lychee filled lemongrass jelly. The researcher asked 10 kitchen staff and waiters/waitresses to evaluate the developed jelly products. Of five flavored jelly, Rambutan filled Chrysanthemum jelly got the highest acceptance level. The respondents were accepted. The aroma of Chrysanthemum and taste is most satisfied.

 

Keywords:  Fruit Filled Herbal Jelly.


Jelly herbs filled fruits

Faculty of Liberal Arts, Siam University, Thailand
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