Use luo han guo instead coconut sugar in kgawyaco milk gelatin product

Abstract

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly, Amounts of three different levels: 40, 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15, 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color, smell, criteria taste, texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly, custard Kgawyaco panelists recognized at the level of 60% in the appearance, color, odor, taste, texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10, respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly, milk Kgawyaco panelists recognized at 15 in appearance, color, taste and texture, with an average 7.81 7.72 7.71 and 7.46. respectively, analysis of variance and compared difference of smell texture and overall are statistically at 0.05.