Effect of Using Sacha Inchi Pressed-Cake as a Substitute for Almond Powder on the Quality of Macaron Shell Product
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Abstract
This research aimed to study the suitable content of sacha inchi pressed-cake instead of using almond powder in macaron shells. They were substituted in flour different levels; 0%, 40%, 60%, and 80% by almond powder weight. The results showed that sacha inchi press-cake was substituted for almond powder at 60% with a moderate score for all measured sensory traits. The L* value and moisture were decreased (p<0.05) but the a* value trend was increased (p<0.05) with a higher amount of sacha inchi pressed-cake. The fracturability, b* value, and water activity (aw) values were not significantly different (p>0.05). The content of ash, crude fiber, protein, nine essential amino acids (Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Valine, and Tryptophan), and five non-essential amino acids (Arginine, Glycine, Proline, Serine, and Tyrosine) were increased about one time. Moreover, the cost of macaron shell with Sacha Inchi pressed-cake weighing 3 grams was approximately 1.3 baht per piece.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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