The potential development of processed food from cassava products

Abstract

This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava, to study about consumer test, towards processed food product, to study quality of processed food product supplemented with cassava, to study about consumer test, towards processed food product made supplemented with cassava. From the test, it was found about the appropriate quantity of cassava to supplement into four types of processed food product. The researcher had consumer test, in order to test about acceptance of testers who are 40 instructors in field of Food and Nutrition, field of Food and Nutrition Science and field of Food Service Industry, using method of giving marks for favor, in type of 9-point hedonic scale. The researcher supplemented cassava into barbecue powder French Fries at level of 0, 2, 4 and 8 percent of all ingredient. It was found that testers accepted the French Fries at level of 2 percent, to be in level of moderate favor. The researcher made nuggets supplemented with cassava at level of 0, 50, 75 and 100 percent of all in gradient. It was found that testers accepted the nuggets at level of 75 percent. The researcher supplemented cassava into fish cake at level of 0, 40, 60 and 80 percent of all ingredient. It was found that testers accepted the fish cake, supplemented with cassava at level of 60 percent, to be in level of moderate favor. The researcher made crispy cassava mixed with Barbecue power at level of 2, 4, 6 and 8 percent of all ingredient. It was found that the testers accepted the crispy cassava at level of 4 percent to be in level of moderate favor. Regarding nutritional value of French Fries, it was found that cassava for 2 percent in French Fries with Barbecue powder had moisture value for 28. 25 percent, fat value for 27.21 percent, fiber for 2.22 percent, ash for 2.28 percent and protein for 2.22 percent. Nugget, it was found that nugget supplemented with cassava for 75 percent had moisture value for 53.35 percent, fat value for 6.47 percent, fiber for 1.67 percent, ash for 1.94 percent and protein for 17.98 percent. Fish cake, it was found that fish cake supplemented with cassava for 60 percent, the chemical quality had moisture value for 50.92 percent, fat value for 13.78 percent, fiber for 2.69 percent, ash for 2.85 percent and protein for 21.97 percent. Crispy cassava mixed with Barbecue powder, it was found that crispy cassava mixed with Barbecue powder for 4 percent, chemical quality had moisture value for 1.39 percent, fat value for 21.04 percent, fiber for 3.64 percent, ash for 3.05 percent and protein for 2.22 percent. However, supplementing of cassava in four types of processed food products can be made but there shall be realizing about chemical elements of primary components, such as moisture and fat quantity. These elements may affect the physical features, for example, smell and taste and texture. These features had effect on product acceptance. Study result of acceptance of consumers which had effect on products of semi-finished sauce supplemented with cassava; 100 consumers are at Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon and Thewet Market. Regarding information of feeling on acceptance of French Fries product of cassava mixed with Barbecue powder, it was found that consumers were satisfied with product of French Fries of cassava mixed with Barbecue powder for 2 percent, in level of moderate favor, giving feeling on product feature, in appearance, color, smell, smell and taste, to be in level of moderate favor. Regarding information of feeling on acceptance of Cassava product, it was found that consumers were satisfied with Fried Cassava product of 40 percent, in level of moderate favor, giving feeling on product feature, in appearance, color, smell, smell and taste, to be in level of moderate favor. Regarding information of feeling on acceptance of French Fires product of cassava nugget, it was found that consumers were satisfied with cassava nugget in level of moderate favor, giving feeling on product feature, in appearance, color, smell, smell and taste, to be in level of moderate favor. Regarding information of feeling on acceptance of crispy cassava mixed with Barbecue powder, it was found that consumers were satisfied with crispy cassava mixed with Barbecue powder in level of moderate favor, giving feeling on product feature, in appearance, color, smell, smell and taste, to be in level of moderate favor. Result of technology transfer in project of tapioca potential development in producing of semi-finished sauce product which was held on 10-11 August 2019 at Tapioca Farmer community Enterprise Group, Khon Buri District, and Nong Bunmak District, Nakhon Ratchasima Province, there were 45 trainees. From evaluation, it was found that 45 questionnaire respondents brought knowledge to utilize, numbering 45 persons, to be 100 percent. The satisfaction of academic and professional service receivers towards benefit from service of trainees was in much satisfaction and the most satisfaction, to be 100 percent.