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The aim of this research was to develop Pad Thai crispy bar, which is made from rice noodle (Chanthaburi's noodle), tofu, dried shrimp, garlic chives and peanut that have been cooked and dried. Mixed with Pad Thai sauce, then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A, B and C). Sensory evaluation by using 9-point hedonic scale showed that the highest liking score of appearance (7.36), taste (7.56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives (13-25%) on the physical, chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu, dried shrimp and garlic chives was 72%, 13% and 15%, respectively. At this formula had the highest score of all sensory attributes were in the range of 6.86-7.24 (like slightly – like moderately). The developed Pad Thai crispy bar had the value of aw and hardness value 0.24 and 7.00 N, respectively. In addition, the developed product consisted of 9.17% moisture (wet weight basis), total carbohydrate, fat, ash and crude fiber which were 50.04%, 30.80%, 15.82%, 3.34% and 1.98% (dry weight basis), respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).
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