Effects of ingredients on qualities of snack bar from cereal and mixed fruit and vegetable | อิทธิพลของส่วนผสมต่อคุณภาพอาหารขบเคี้ยวชนิดแท่งจากธัญชาติและผักผลไม้ผสม
2008
Siripat Chanaram(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Optimum ratio of snack bar was determined by using 3*2 factorial in CRD. Two factors were studied: the ratio of extrudate and cornflake (1:1, 2:1, 4:1 ) and soy protein (10, 20 percent). The results showed that increasing of ratio of extrudate and cornflake decreased hedonic scores of all sensory attributes. The increase in protein content decreased hedonic score of flavor and overall liking. The optimum ingredients was extrudate and cornflake at the ratio of 2:1 and 10 percent texturized soy protein content. The optimum ratio of mixed fruit and vegetable of snack bar was determined by using mixture design. Three factors were conducted, 10-45 percent pineapple, 10-45 percent banana and 10-45 percent sweet potato. The results showed that the increasing of pineapple content increased hedonic scores of all sensory attributes of mixed fruit and vegetable leather, and snack bar mixed with fruit and vegetable leather. The optimum ratio of pineapple, banana and sweet potato was 45:45:10. The product has hardness of 5.7 N. The a sub(w) of mixed fruit and vegetable leather, and snack bar was 0.58 and 0.53, respectively. The product has hedonic score of overall liking average 8.0 that was like very much.
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