| dc.description.abstract | The purposes of this research were developing for 1) to study the basic recipe of Rae-rai 2) to study the preparation process of sunchoke flour 3) to study the amount of rice flour substitution with sunchoke flour in Rae-rai 4) To study the consumer acceptance in the Rae-rai with rice flour and sunchoke flour and 5) to study the nutritional value of basic recipe Rae-rai and substitutes for sunchoke flour. By using the basic recipe of Thanawit (2018), then apply the selected recipe study of the preparation process of sunchoke flour. And using the amount of rice flour substitution with 4 levels of sunchoke flour, 15%, 20%, 25% and 30%. Acceptance tests were conducted by panelist.
The results showed that the preference scores for color, smell, taste, texture, overall preference and appearance differing with statistical significance (p≤.05) by the tasting operator, lowering the liking score when the amount of rice flour substitute was added to the sunchoke flour in increasing ratio, and the score of the most favorite dessert in 20% sunchoke flour for consumer testing, In the composition of ingredients that are beneficial to odor health, Overall inclination texture and taste at the level of acceptance, like all aspects, most of them know and have eaten all this dessert. Is a product that has more nutritional value for health accepting after the trial of eating Rae-rai. The appropriate amount is 15 grams / 4 pieces. The appropriate price is 30 baht per 1 unit of packaging. Interested when the product is sold by the nutritional value of the basic recipe and the replacement recipe found that the composition in the inulin recipe, the substitution amount is 12.26 grams. Basic recipe moisture content is higher than the replacement recipe. Carbohydrate substitution recipe is higher than the basic recipe for the replacement recipe protein, which is higher than the basic recipe for the replacement recipe fat, which is higher than the basic recipe. | en_US |
