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Development of Frozen Hash Brown from Hanatee Sweet Cassava |
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| รหัสดีโอไอ | |
| Title | Development of Frozen Hash Brown from Hanatee Sweet Cassava |
| Creator | Nongnuch Siriwong |
| Contributor | Rutai Ruangthamsing |
| Publisher | The Thai Society for Biotechnology |
| Publication Year | 2562 |
| Keyword | Frozen Hash Brown, Sweet Cassava, Sensory Evaluation, Physical Characteristic |
| Abstract | 1. This study is to develop the frozen hash brown (FHB) product from Thai sweet cassava, Hanatee (5M) by using the two cooking methods 2. boiling (B) and steaming (S). Next, the products were determined by comparing with a commercial hash brown (CHB1). Our findings revealed that the steaming (5MS) can give a better yield than the boiling method (5MB). The characteristic of 5MS was also relatively closed to the CHB1 that contained the hardness of crust (88.58-88.91 g), crispiness (1.69-1.99 mm) and hardness of crumb (19.16-23.76 g). In addition, this method revealed the lower brightness than boiling method (p<0.05) but higher than CHB1 (p<0.05). Finally, to compare between CHB1 and 5MS based on the Hedonic scale and Just about right (JAR) scales, there was no significantly difference of 5MS from CHB1 based on color, texture, flavor and oily (p>0.05). Although CHB1 gave crispiness of crust and fibrous better than 5MS, tasters preferred less salty of 5MS than CHB1. Furthermore, oily amount of 5MS (64%) provided better results than CHB1 (46%), and the suggestion of the 5MS should be improved in color, crust, texture, and fibrous. |
| Language | EN |
| URL Website | http://tsb2019.com/ |
| Website title | The 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019) |
