Development of durian biscuits for export
1992
Vichai Haruthaithanasan | Siriluk Sinthavalai (Kasetsart Univ., Bangkok (Thailand). Dept. of Product Development)
Formula of Biscuits composed of wheat flour, glutinous rice flour, shortening, sugar, salt, baking powder and water in the mixture of 42.9, 10.7, 18.8, 5.4, 0.5, 2.9 and 18.8 percent, respectively. The formula of coated ingredients was icing sugar, gelatin, durian powder, durian flavor, color and water in percentage of 68.08, 1.7, 8.51, 0.10, 0.34 and 21.28, respectively. All ingredients were mixed in a small size mixer for 5 minutes at low speed and passed through a roller for kneading and rolled out with a dough sheet thickness of 2 mm. A dough sheet was cut into 24 pieces of size 25x45 mm and then punctured and baked at 180 deg C for 12 minutes. Plain buscuits were coated and then dried at 100 deg C for 45 minutes. The acceptance of Thai and Hongkong consumers were 55.1 % and 20.5 %, however for Singaporian moderately accepted at 27.3 %. the storage test of coated durian biscuits showed that they could be kept more than 6 months upto one year. The Aw value and moisture content of the biscuits were slightly changed. Aw value was increased 0.12 in 6 months or average of 0.02 unit per month. Moisture content increased 1.5 % in 6 months or average of 0.25 % per month. The sensory quality of biscuits after six months storage was still accepted by trained panelists. The costing of biscuits was 4.79 Baht/100 grams or 47.90 Baht per kilogram.
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