Development of healthy steamed bun (Mantou) products with vegetable Chaya (Tree spinach) juice supplement

Abstract

The objective of this research was to study the suitable amount of Chaya juice as a substitute for water in Mantou products for health Mantou products. Chaya juice was used to replace the water in Mantou at 25, 50, 75 and 100 percent by water weight. It was found that when the concentration of Chaya juice increased by 50 percent, the brightness (L*), greeness (-a*), moisture content value and specific volume. On the other hand, yellowness (+b*), percentage of carbohydrates, fat, protein, nitrogen, fiber, ash, especially DPPH antioxidant activity analyzes were significantly lowered (p<0.05). The assay was 6.40 g TE/100 g and the total phenolic compound was 63.52 mg GAE/100 g. There was an increase in the quantity of both of these found in the Mantou supplemented with Chaya juice at the heart of development. Moreover, it could be developed for health food products as a healthy alternative or called functional food for those who are looking for protect their health by eating a diet high in antioxidants and phenolic compounds, while the cost pricing to achieve a cost-effective production, it is found that The cost of production is 54.09 baht, production cost is 35 pieces and the price is 1.55 baht per piece. Therefore, the development of healthy Mantou products by supplementing Chaya juice can also be developed into a product that offers great benefits and as a healthy alternative food product.