ผลของการทดแทนเนื้ออกไก่ด้วยผงจิ้งหรีดที่มีต่อคุณภาพทางกายภาพเคมี และประสาทสัมผัสของแพตตี้เบอร์เกอร์ข้าวเหนียวย้อมสีดอกอัญชัน (Clitoria ternatea L.)
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การศึกษานี้มีวัตถุประสงค์เพื่อการพัฒนาไส้เบอร์เกอร์หรือแพตตี้เบอร์เกอร์ด้วยโปรตีนทางเลือกจากผงจิ้งหรีดเพื่อทดแทนเนื้ออกไก่ ที่เหมาะสมสำหรับผลิตภัณฑ์เบอร์เกอร์ข้าวเหนียวดอกอัญชันที่ใช้ข้าวเหนียวย้อมสีธรรมชาติด้วยสารสกัดดอกอัญชันแทนขนมปังสำหรับเบอร์เกอร์ โดยการนำข้าวเหนียวพันธุ์ กข 6 ย้อมสีด้วยสารสกัดดอกอัญชันร้อยละ 2 นำไปนึ่งสุก ขึ้นรูปเป็นแผ่น ประกบกับแพตตี้ทดแทนเนื้ออกไก่ด้วยผงจิ้งหรีด 3 ระดับ คือ ร้อยละ 30 60 และ 90 ของน้ำหนักเนื้ออกไก่ พบว่า การทดแทนเนื้ออกไก่ด้วยผงจิ้งหรีดร้อยละ 60 ให้ผลดีที่สุด มีปริมาณโปรตีนร้อยละ 17.12 ความชื้นร้อยละ 38.14 ค่าวอเตอร์แอคทิวิตี้ (aw) 0.90 ความแข็ง 19.27 นิวตัน และพลังงาน 274.34 กิโลแคลอรีต่อ 150 กรัม แอนโทโซยานิน 0.36 ไมโครกรัมต่อกรัม มีปริมาณฟีนอลิกทั้งหมด 11.11 มิลลิกรัมกรดแกลลิกต่อ 100 มิลลิลิตร ฤทธิ์ต้านอนุมูลอิสระเมื่อทดสอบด้วยวิธี DPPH ร้อยละ 37.56 และ ABTS ร้อยละ 5.31 การประเมินคุณภาพทางประสาทสัมผัสด้วยคะแนนความชอบ โดยวิธี 9 point hedonic scale พบว่าผู้บริโภคมีความชอบมาก (คะแนน 8.50 - 8.67) บรรจุผลิตภัณฑ์ในถุง PET/PE ขนาด 150 กรัม จำหน่ายในราคา 35 บาทต่อชิ้น ได้รับการยอมรับจากผู้บริโภคร้อยละ 94 และตัดสินใจซื้อร้อยละ 88 ผลการศึกษานี้แสดงให้เห็นถึงศักยภาพในการพัฒนาเป็นผลิตภัณฑ์อาหารรูปแบบใหม่ที่มีคุณค่าทางโภชนาการ และเป็นที่นิยมของผู้บริโภค
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครเอกสารอ้างอิง
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