Formulation Development of Steamed Buns by Supplemented Toddy Palm Pulp Powder
Article Sidebar
Main Article Content
Abstract
The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0, 10, 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g., the moisture, ash, protein, fat and carbohydrate was 39.64, 0.69, 5.33, 5.70 and 55.38 %, respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38, brightness (L*) 10.27, red (a*) 36.25, yellow (b*) 3,421.50 respectively, Hardness 0.85 g force, Springiness 86.25 %, Chewiness 1,314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers, 90 % of them accepted in this product.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
K. Sunee, “An In-depth Study of Phetchaburi People’s Local Knowledge of Palmyra Palm through Terminology,” Research report. Faculty of Management Science, Silpakorn University. Thailand, 2018.
S. Saengkhae, “Development of Spicy Palmyra Palm Candy,” Journal of Kanchanaburi Rajabhat University, vol. 8, no. 2, Jul.-Dec. 2019.
K. Wandee, “The Development of fried dough Salapoa,”Science and Technology, Nakhorn Si Thamarat Ratjaphat University, Thailand, 2015.
The Association of Official Analytical Chemists, 17th ed., Official Method of Analysis of AOAC International, 2019.
W. Jintana and Ch. Pronchanok, “Quality of Palmyra Palm Pulp After Heat Treatment,” The 3rd National Graduate Research Conference RMU GRC, vol. 13, no. 4, pp. 1818-1822, 2018.
S. Porrarath, “Drying of carrot pomace and utilization in the bread for improving nutrition values,” KKU Sci. J., vol. 46, no. 1, pp. 93-102, 2018.
S. Piyawan, “Effect of Pumpkin Flour on Quality of Salapao Flour,” Research report. Food science and Technology, Rajabhat Institute Pibulsongkram, Thailand, 2001.
R.Aumpanthong, “Sweet Bread Supplemented with Ripe Palm Fruit Pulp,” RMUTP Research Journal, vol. 9, no. 2, pp. 99-113, 2015.
S. Artnarong, P. Masniyom and J. Maneesri “Preparation the Substrate from Palmyra Palm Fruit by Candida stellimalicola Fermentation for Acetic Acid Production,” KU Res journal, vol. 21, no. 2, pp. 397-403, 2016.
Y. Y. Tai et al., “Improvement of Physico-Chemical Properties, Antioxidant Capacity and Acceptability of Carrot Cake by Partially Substituting Sugar with Concentrated Nypa fruticans Sap,” Pertanika Journal of Tropical Agricultural Science, vol. 42, no. 3, pp. 883-902, Aug. 2019.
O. Lasekan and K..A. Abbas, “Flavor chemistry of palm toddy and palm juice: a review,” Trends in Food Science & Technology, vol. 21, no.10, pp. 494-501, Oct. 2010.