Development of Crispy Wolffia Snack
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Abstract
The development of crispy wolffia snack, which is a small aquatic plant found in local water. It has high nutritional and protein. This research to study the development of crispy wolffia snack, evaluate sensory qualities, study the physical chemistry and proximate of products. The results of study found that formula B. Then the ratio of wolffia studied at 3 levels: 20, 25 and 30 percent, respectively. Sensory evaluation by 9-point hedonic scale. Panelists with the 20 percent increase of wolffia, with the product was appropriate because the highest average sensory rating scale. The wolffia snack well, puffed up, brightly green, smell and taste good, thin and crispy. When the physical test of the product was performed, it was found that the lightness (L*) and yellowness (b*) decreased, while the greenness (a*) increased; the moisture and aw increased, because wolffia in product. The chemical compositions of the product from air fryer including moisture, fat, protein, ash, fiber and carbohydrate were 1.01, 0.21, 3.79, 3.36, 9.24 and 91.39 %, respectively.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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