การพัฒนาตำรับมาการองจากผงเม็ดมะม่วงหิมพานต์ ทดแทนผงอัลมอนด์ (DEVELOPMENT OF ALMOND POWDER SUBSTITUTE MACARON FORM CASHEW NUT POWDER)

Abstract

This study, developing macaron recipes substituting cashew nut flour for almond flour, aimed to investigate 1) the production process of cashew nut flour as a substitute for almond flour 2) standard recipes of cashew nut macaron 3) the consumer’s acceptance of the recipes. and 4) the proper packaging for the product. 

            The study focused on the production of cashew nut flour with three different shelling methods. Using the oven drying method to determine moisture content (expressed in percentage), the results showed that Method 1 (roasting) obtained the lowest moisture content (2.57%), while Methods 2 and 3 were at 3.72% and 3.06% respectively, indicating that the moisture content of all the three methods arrived at the Thai Community Product Standard (less than 4%). The sensory evaluation of the 3 studied macaron recipes revealed that Recipe M-02 gained the highest acceptance scores in terms of appearance, color, smell, taste and texture at 8.00, 8.20, 7.80, 7.60, 7.60 and 7.60 respectively, ranging from moderate to high satisfaction levels. 

According to the sensory evaluation of the 3 macaron recipes from cashew flour conducted 3 times each by 5 experts, Recipe 2 gained average scores of 8.00, 8.00 and 7.13 in terms of its appearance, smell and overall acceptance respectively, ranging from moderate to high satisfaction level. The sensory evaluation done by 100 consumers showed that Recipe M-15 obtained the highest scores in terms of appearance, taste, texture and overall acceptance with the average scores of 4.06, 3.88, 3.72 and 4.02 respectively, all of which were at a high level. However, it was found no statistically significant differences between the 3 recipes; therefore, different methods of cashew shelling had no effects on the sensory acceptance of the macaron recipes.

Regarding the suitability of the packaging, Packaging B-04 was found the most suitable in terms of novelty, compatibility to product, attractiveness, usability and three-dimensional ratio. The overall acceptance of the packaging was higher than the others, with statistically significant difference (p≤0.05).