Product Development of Kanom Pui Fai Supplemented with Mango Nam Dok Mai (Mangifera indica L.) กิตธวัช บุญทวี วลัยพรรณ ชินชัยสิรภัทร และ สุกัลยา นันตา
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Abstract
The objectives of this research were to study the addition ratio of Mango Nam Dok Mai in Kanom Pui Fai products and to study the consumer acceptance of Kanom Pui Fai Mango Nam Dok Mai products. The addition of Mango Nam Dok Mai was at four levels: 0%, 40%, 50% and 60%, based on the weight of the total flour. The physical analysis results showed that Pui Fai supplemented with 60% Mango Nam Dok Mai had the lowest brightness. The redness and yellowness values were highest (P≤0.05). The results of the chemical analysis showed that the water activity (aw) was in the range of 0.80 – 0.88, and the pH values were in a range of 6.80 –. 6.88 The sensory quality assessment results were significantly different (P≤0.05). Like to like very much. The average quality factors were as follows, color (7.80), odor (6.74), taste (7.22), texture (7.26), appearance (7.52), and overall preferences (7.54).