Innovation Owner
Miss CHONTHIPAT NOPPASOONTAREERUT
Student
Details
The researcher aims to develop bagasse mixed with molasses as a smoking material for meat, enhancing its unique aroma and flavor. This innovation caters to the food industry while adding value to sugar mill byproducts and promoting efficient resource utilization.
The researcher aims to develop bagasse mixed with molasses as a smoking material for meat, enhancing its unique aroma and flavor. This innovation caters to the food industry and consumer demand while adding value to sugar mill byproducts, reducing waste, and promoting efficient resource utilization.
Objective
The objectives include studying the physical and chemical properties of bagasse, determining the optimal molasses ratio, and evaluating sensory acceptance of meat smoked with the developed material.
- To study the physical characteristics and chemical composition of sugarcane bagasse, a byproduct from sugar mills.
- To study the optimal proportion of molasses to be added to the bagasse.
- To study the sensory acceptance of meat smoked with the developed ready-to-use bagasse.