Developing the potential of durian meat fall grade in food products

Abstract

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian, having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types, by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition, Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian, having grade failure into durian coconut milk at levels of 0, 30, 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient), was supplemented at level of 0, 50, 75 and 100 per cent of all cooked taro ingredient, it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard, in golden cup pastry flour ingredient) was supplemented at level of 0, 10, 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent, which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0, 10, 20 and 30 per cent of total ingredient, it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10, 20 and 30 per cent of total ingredient, it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0, 20, 40 and 60 per cent of total ingredient, it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian, having grade failure was studied, it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure, it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent, fat for 8.58 per cent, ash for 0.78 per cent, fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent, had protein for 10.87 per cent, fat for 18.67 per cent, ash for 0.91 per cent, fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent, fat for 17.09 per cent, ash for 0.55 per cent, fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent, fat for 0.68 per cent, ash for 0.28 per cent, fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent, fat for 23.11 per cent, ash for 12.1 per cent, fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However, supplementing with ripe durian having grade failure in five types of food product, can be done, but there should be realizing about chemical elements of the initial components, for example, moisture quantity and fat. These components may affect physical features, such as, smell, taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon, there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service, including providing service of officials, resource persons, service providing process/step, facilities and benefit from service receiving, all these aspects obtained scores in much satisfaction level in every aspect.