Nutritional Values of Snack Products Added with Mulberry Leaf Tea Powder Buri Rum 60

Abstract

The objectives of  this research  were  to determine the amount of Mulberry leaf tea powder  Buri Rum 60 supplement in 4 snack products which were different process : Bread (baked) Puifai  (steam)  Peakpoon  (stir)  and  Snow lotus  (not  heat)  in  3  levels  :  5%  10%  and  15%.  Then  analyze  the  nutritional  values. The result of the research  showed  that  10%  Mulberry  leaf  tea  powder  in  4  snack  products is mostly accepted.  Analyze the nutritional  values of 4 snack products and 10% of  Mulberry leaf tea powder supplement in 4 snack products. The finding indicated that the moisture  of   10% of  Mulberry leaf tea powder supplement in 4 snack products.  decrease  and  protein,  crude  fibe, ash, energy increase significantly (p≤0.05). Fat  decrease significantly in Bread and Snow lotus  supplement  Mulberry leaf tea powder  (p≤0.05) and decrease non significantly in Puifai and Peakpoon. supplement  Mulberry leaf tea powder (p>0.05)  Carbohydrate increase significantly in Bread and Peakpoon supplement  Mulberry leaf tea powder (p≤0.05) and  increase  non significantly   in  Puifai and Snow lotus supplement  Mulberry leaf tea powder (p>0.05)