Developing the Potential of Durian seeds in Thai dessert products

Abstract

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup, Look Choup Durian Seed, Chinese Mochi Cake Durian seed filling, Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial, including of Durian seed in syrup, Look Choup Durian Seed, Chinese Mochi Cake Durian seed filling, Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products, the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However, the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However, durian seed supplementation resulted in increased amount of protein, which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries, by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products, technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed, Thai dessert