Product development of sampannee dessert partially substituted tapioca flour with leumpua rice flour
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Date
2020-01-17Author
Thanasaksakorn, Ponpimon
พรพิมล ธนะศักดิ์สาคร
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This research study the purposes of the research are to : 1) To study the recipe
and process of making Sampanee dessert. 2) To study the preparation of leumpua rice
flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of
leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To
study the storage time of the quality of Sampanee dessert replacement products with
leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially
substituted of flour. Found that the most appropriate formulation. Formula 1 consists of
2 5 0 grams of tapioca flour , 2 0 0 grams of sugar, and 3 6 0 grams of coconut milk. The
average score was acceptable in all aspects, such as color, flavor, texture, overall taste,
and appearance. The average score was 7.90, 8.00, 8.30, 8.40, 8.20 and 8.10 respectively.
Due to the texture and smoothness of the two formulas, then the leumpua rice is
forgotten by the process of flour. The use of modern tools will shorten the process time. It
also helps to make the flour more effective. Is a resolution And dry without moisture,
which is the source of molds. Bring leumpua rice flour to partially substituted of flour in
the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to
replace the flour in some parts. At the replacement rate of 15 percent, or formula 1 was
the most accepted in terms of color, flavor, texture, overall taste, and appearance. The
average scores were 7.00, 7.60, 7.70, 7.10, 7.73 and 7.40 respectively. Because the desserts
is the least change. Consumption Study Results In Sampanee dessert Partially Substituted
Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave
an average score of 7.74 at the high level of liking. And according to Thai dessert
community product standard. Sampannee Partially Substituted Flour with Leumpua Rice,
Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.
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