Product development of thongmuan dessert enriched with gac fruit

Abstract

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties, scents, texture properties, flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour, 150 grams of wheat flour, 100 grams of eggs, 720 grams of coconut cream, 220 grams of brown sugar, 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially, the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10, 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life, during week 0, 2, 4 and 6, it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0, week 2 and week 4. However, 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.