Processing of Egg White Pastries (Macaroon) by Using Peanut and Cashew Nut Powder as Almond Powder Replacement
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Abstract
Macaroon is one type of baking goods, typically made from ground almond, sugar and egg whites. The almond powder is imported product that made its’ price is higher than local products. This research aim to develop macaroon by replacing almond powder with peanut powder and Cashew nut powder which both are Thailand’s local ingredients. This study varied the ratio of replacing between almond powder : peanut powder and almond powder : Cashew nut powder to 6 levels; 90:10, 70:30, 50:50, 30:70, 10:90 and 0:100 respectively. Thirty untrained consumers were used to evaluate the difference of macaroon which replaced almond powder with peanut powder and Cashew nut powder, by using difference from control method. The data was analyzed by rank sum test method at the 95% confidence level. The result shown that peanut powder cannot substitute almond powder at any ratios because its’ flavor is too specific. In contrast, Cashew nut powder can substitute almond powder in every ratios except at almond powder: Cashew nut powder was 0:100. The moisture content of products were between 17.27±1.73% to 23.28±1.6%
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