Utilization of pumpkin powder in Thai sweetmeals
2004
Jirapa Pongjanta(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Lampang Agricultural Research and Training Centre) | Ubonrat Phomphang(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Dept. of Food Science and Technology) | Tippawan Manon(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Lampang Agricultural Research and Training Centre) | Roongtiwa Isarangporn(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Dept. of Food Science and Technology) | Pattama Thaiou(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Lampang Agricultural Research and Training Centre)
Main purpose of this study was to investigate the utilization of pumpkin powder added in Thai sweetmeats. Five levels of pumpkin powder (0, 5, 10, 15, 20 and 25 percent) were added in five types of Thai sweetmeats as b-carotene supplement: namely kanom-chan, kanom-tean, kanom-nam-dok-mai, kanom-pui-fry and kanom-pan-krip. Physico-chemical properties, sensory evaluation and consumer tests of five types of Thai sweetmeats were investigated. The study revealed that 15 percent of pumpkin powder formed a balance formula and good quality for kanom-chan, kanom-tean, kanom-nam-dok-mai and kanom-pan-krip in addition, the 10 percent of pumpkin powder produced a good quality of kanom-pui-fry. Thai sweetmeats added pumpkin powder was increase in vitamin A content by 0.28-1.26 percent of Thai RDI and acceptance by panelists. The consumer tests revealed that kanom-chan was in the first rank of preference, which was 96 percent acceptance, and 88 percent decided to buy a product. In addition, kanom-tean and kanom-pui-fry were in the second and third rank of preference, which was 93.9 percent and 92 percent of acceptance and 64.3 percent and 49 percent decided to buy. While, the consumer group ranked kanom-nam-dok-mai and kanom-pan-krip at the less preference only 83.30 percent and 71.6 percent of acceptance and 55.2 percent and 54.7 percent of decided to buy. The respondents showed less preference because their appearance did not meal the standard of original recipes.
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Эту запись предоставил Kasetsart University