The use of wolffia substitute for pandanus in Thai lod chong dessert

Abstract

The study of the amount of the use of Wolffia Substitute for Pandanus in Thai Lod Chong dessert. The objectives of Lod chong desert Project is to study basic reeipes and The use of Wolffia Substitute for Pandanus in Thai Lod chong dessert. Used to the amount wolffia in a different 4 levels : 0% 50% 75% and 100% of the pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality of appearance, color, flavor, taste, texture (stickysoft) and overall preference. The sensory evaluation is scored in 9-Point Hedonic scale. There are 80 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting, the Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the use of Wolffia for Pandanus in Thai Lod Chong dessert at 100% highest every aspect. The average 8.43 8.21 8.16 8.24 8.33 and 8.34 which was in much. When is analyzed by analysis of varianece and to compare different with statistical significant. Finding showed that the appearance, color, flavor, taste, texture (stickysoft) and overall were different with statistical significant (p≤0.05).