Using dried bananas to replace in kanom thong muan

Abstract

Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula, and to study Using dried bananas to replace in Kanom Thong Muan were basic formula replace 20% 40% and60% By planning randomized complete block design (RCBD) and evaluating sensory quality in appearance (thin consistent), color, odor, taste, texture (crumbly), and overall preference with the use of tasting methods for 9-Point Hedonic Scale. The study the basic formula for Kanom Thong Muan By allowing 40 tasters and the study this Using dried bananas to replace in Kanom Thong Muan By allowing 80 tasters to be undergraduates in foods and nutrition, Faculty of Home Economics Technology Rajamangala University of Technology Phranakhon. Take average data (Mean), analyze variance (Analysis of Variance, ANOVA) and compare different mean values (Duncan’s New Multiple Test, DMRT) The results of the 3 basic formulas of Kanom Thong Muan, namely, formula 1, formula 2, formula 3, found that the tasting person accepted the formula 1 in appearance (thin consistent), color, odor, taste, texture (crumbly), and overall preference. Average 8.20 7.90 7.85 8.05 8.30 and 8.15 respectively when analyzed Variance and comparison of differences found that appearance (thin consistent), color, odor, taste, texture (crumbly), and overall preference There are significant differences at the level of 0.05. The results of the study of the amount of dried bananas that replaced sugar in 4 formula found that the tasting person accepted the formula replace 20% in appearance (thin consistent), color, odor, taste, texture (crumbly), and overall preference average of 8.09 8.00 7.80 7.83 8.09 and 8.00 respectively when analyzed (3) Variance and comparison of statistical differences found that appearance (thin consistent), color, odor, taste, texture (crumbly), and overall preference There are significant differences at the level of 0.05.