Development of thai custard dessert (khanom maw kaeng) by jerusalem artichoke powder for health

Abstract

The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 %, 4 %, and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale, a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72, firmness was being 230.83, cohesiveness was being 0.17, and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13, the color value of green to red was being a* 8.27, and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52, the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71, protein was being 14.36, fat 3.21, Ash 0.79, dietary fiber 3.23, total dissolved solid was being 33.27, carbohydrate was being 40.70, and total energy was being 249.13 respectively.