| รหัสดีโอไอ | 10.14456/tsaej.2021.12 |
|---|---|
| Creator | Chompunut Sihsobhon |
| Title | Development the Optimized Formulation and Freezing Methods of Frozen Reduced Calories Plakrim-Khaitao |
| Publisher | Thai Socities of Agricultural Engineering Journal |
| Publication Year | 2021 |
| Journal Title | Thai Socities of Agricultural Engineering Journal |
| Journal Vol. | 27 |
| Journal No. | 2 |
| Page no. | 37-46 |
| URL Website | www.tci-thaijo.org /index.php/TSAEJ |
| ISSN | 1685-408X |
| Abstract | This research aimed to develop the optimized formulation of reduced calories PlaKrim-KhaiTao, to develop the optimized formulation and freezing method of frozen reduced calories PlaKrim-KhaiTao, and to evaluate the consumer acceptance of the developed product. The research methods divided 3 parts: 1) to compare between reduced calories and non reduced calories formulation, 2) to study on factors which were 2 types of modified starch and 2 freezing techniques, affected to frozen products, and 3) to conduct the consumer acceptance test. Results showed that frozen reduced calories PlaKrim-KhaiTao using crosslinked2 modified starch and quick freezing method increased the texture values on hardness and adhesiveness of Plakrim and Khaitao, increased the viscosity of PlaKrim-KhaiTao coconut milk, but not affected to pH values. Additionally, its mean liking scores on all sensory attributes were maximum and significantly different (Pโค0.05). The optimized formulation of frozen reduced calories PlaKrim-KhaiTao consisted of 11.7% rice flour, 11.7% glutinous rice flour, 5.0% crosslinked2 modified starch, 26.7% coconut milk, 26.7% low fat milk, 12.0% coconut sugar, 6.0% pandan juice, and 0.3% salt. While the optimized freezing method was quick freezing. The mean liking scores from consumer acceptance test were 7.09-7.51 or โlike moderatelyโ, based on 95% of consumer accepted and decided to buy the product. |
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