Healthy Carrot Salad Dressing at Amari Hua Hin Hotel

Abstract

Abstract

This study aimed to develop healthy carrot salad dressing recipe and to examine levels of acceptance for healthy salad dressing developed of staff in Kitchen and Food and Beverage Department at Amari Hua Hin Hotel. The experiment recipes were developed by mixing 100 g, 200 g, or 300 g of carrot into lemon salad dressing to investigate developed product attributes, i.e. color, odor, taste, texture, and overall preference. Preferences for the products were rated on the 9-Point Hedonic Scale by 5 panelists using their sensory organs. An assessment of product acceptance was also conducted with 25 staff.  Descriptive statistics, percentage; mean; and standard deviation, were used to analyze the data.  The study indicated that the experiment on carrot salad dressing recipe that mixed 200 g of carrot into lemon salad dressing received the highest level of preference. Additionally, the results revealed that the staff expressed extremely high acceptance for the experimental salad dressing recipes, especially for its taste ( = 4.52) followed by overall preference ( = 4.48), texture ( =4.44), color ( = 4.32), and odor ( = 4.24) respectively. The study implied that the developed products could provide service for customers prefer having healthy food at the hotel.