PRODUCT DEVELOPMENT OF CRISPY PORK FORTIFIED WITH DIETARY FIBER FROM NAMWA BANANA PEELS

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กุลชญา สิ่วหงวน ผกาวดี ภู่จันทร์ โสรัจ วรชุม อินเกต จิราพัทธ์ แก้วศรีทอง วิรัชยา อินทะกัณฑ์ สุสิตรา สิงโสม

Abstract

The purposes of study were 1) to examine customers’ acceptance on the snack with banana peel 2) to explore chemical composition, physical properties and microbial properties. The snack with banana peel was developed by adding 3 levels of banana peel powder: 5, 10 and 15% of ground-pork weight. Then 9-Point Hedonic Scale Test was applied to determine the appearance, color, smell, flavor, texture and the overall acceptance. After testing with 100 participants, the result showed that the consumer mostly accepted the snack with 5 % banana peel (p < 0.05). The chemical composition study indicated that the snack with 5 % banana peel consisted of protein 30.91%, carbohydrate 42.04%, fat 6.94%, moisture 15.30%, ash 4.81%, insoluble fiber 1.27 grams per 100 grams and total calories was 412 Kcal. The physical quality test showed that aw value of the product was 0.65 and L* a* b* color values were 31.09, 12.50 and 10.29, respectively. The microbial quality of the snack with 5% banana peel was in accordance with the community product standard.

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บทความวิจัย