Development of thai style custard from sweet corn (zea mays l. var. saccharata)
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The objective of this research to study the basic formulas of Thai egg custard, type of cutting corn kernel, physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner laboratory. The results show the basic formula of Thai egg custard be recognized to study in the next step. The results show the basic formula of Thai egg custard accept on the like moderately (7). Then, conduct 3 type of corn kernel are whole, slide and chop for choose by 30 examiner laboratory. The examiner choose slide of corn kernel in enhancing of Thai egg custard at 20% 30% and 40% by total weight. The result show that the % of enhanced slide corn kernel was significant in acceptance and color liking (p<). The texture profile analysis of sweet corn Thai egg custard75.98 to 111.08 of firmness and-30.72 to-35.04 of Cohesiveness. The chemical composition of 20% slide sweet corn kernel Thai egg custard were 243.86 Kcals of total energy, 95.95 Kcals of energy from fat,6.25 of protein,10.66 of fat,0.91 of ash,29.87 of carbohydrate and 1.70 of crude fiber. However, enhancing of sweet corn in Thai egg custard can be extra Consideration of chemical composition of ingredients such as sugar and starch for acceptance of Thai egg custard of these features may affect to physical properties such as in color and texture of production should be intensive studied.
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