Product development of Macarons from Sacha inchi

Abstract

The purposes of this research were to study the base recipe of Macaron, to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron, to study the filling taste, nutrition value and consumer acceptance of Macaron products from Sacha inchi. Sensory evaluation with 9 points Hedonic scale found that the base recipe of Sophon (2014) consists of 26.09% almond powder, 22.17% sugar, 26.09% icing sugar, 19.13% Albumin and 6.52% water has been accepted by the most panelists because this sample is crisper than the others. The result of using 3 types of Sacha inchi powders; raw nut, baked nut, and seed-based protein powders, found that Sacha inchi seed-based protein powders instead of using almond powder was the most acceptance. Due to Sacha inchi seed-based protein powder was extraction some oil then the smell of the Sacha inchi nuts has decreased. Resulting in higher acceptance scores in terms of taste and overall preference. It was found that 75% of the Sacha inchi nut seed-based protein powders could be substituted for almond powder because the properties of the Macaronhas been accepted.In addition, coffee taste is the types of filling which higher acceptance than vanilla and chocolate filling because coffee odor helps to deodorize the smell of Sacha inchi nut in the product. Results from consumer test, the Macaron from Sacha inchi nut with coffee filling was accepted at the level of 86% in term of taste and delicious. For nutritional value, replacement of Sacha inchi nut powder instead of almond powder in the Macaron could increase the amount of protein and also reduce the amount of fat.