Poster Presentation

[P-03] Utilization of mixed vegetables to develop multipurpose seasoning sauce to enhance umami taste and palatability

*Rajnibhas Sukeaw Samakradhamrongthai^1,2, Phattharawan Sukyad¹, Pimaksiporn Klaitanote¹, Sirinthip Jaijoi³, Napasri Sitthichai³, Kuntathee Chaimueng³, Supakit Chaipot^3,4, Phatthawin Setthaya^1,2, Wanalee Sangpimpa² (1. Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University (Thailand), 2. Interdisciplinary and Food product development for wellness Research Unit (INFRU), Multidisciplinary Research Institute, Chiang Mai University (Thailand), 3. Multidisciplinary Research Institute, Chiang Mai University (Thailand), 4. Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University (Thailand))

Keywords:

Mixed vegetables,Seasoning sauce,Amino acid,Umami,Consumer acceptance

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