Product development of frozen Taowting
1997
Nantawan Therdthai
Result of the consumer survey on product concept of frozen Taowting illustrated that it should contain mung beans, red beans, lotus seeds, chestnuts and sugar palms with snow ice longan syrup. The frozen Taowting was developed and consisted of 2 portions; the first portion consisted of 30.3 percent spit mungbeans, 15.2 percent red beans, 7.6 percent lotus seeds, 9.1 percent chestnuts and 13.6 percent sugar palms, packed in a polypropylene cup with 24.2 percent of 16 deg brix syrup and quick frozen to -20 deg C at the rate of 79.2 deg C per hour; the second portion consisted of 20 deg brix longan syrup then quick frozen to -20 deg C at the rate of 68.4 deg C per hour and packed in a polypropylene bag. Net weight of the product was 230 gram per serving. Its shelflife quality was studied and found to be not less than 8 weeks at -18 deg C. In preparing frozen Taowting for consumption, the first portion was steamed for 10 minutes or thawed in a microwave for 2 minutes. The second portion required no heating and was simply placed on top of the first portion. The composition of frozen Taowting was approximately 65.88 percent moisture content, 21.54 percent carbohydrate, 9.90 percent protein, 1.30 percent ash, 1.18 percent fibre and 0.20 percent fat. The product was microbiologically safe. The consumer acceptability test showed a medium to high acceptance among 170 consumers.
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Эту запись предоставил Kasetsart University