Supplementation of Fiber in Macaron Product with Sangyod Rice Bran

Abstract

The objective of this research to study the three formula basic of macarons, amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons, the second and the third formula basic macarons non-significant in odor liking (P<). However, the three formulas are significant in appearance, color liking, odor liking, taste liking, texture liking and overall liking (P>). When consideration in average score, 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially, at the % of Sangyod Rice Bran to added in macarons to the highest acceptance. However, the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons. Therefore, supplementation of fiber in macarons product with Sangyod Rice Bran is not affect in macarons. Furturemore, spicies and amount of other bran for macarons production should be intensive studied.