The development of filling dessert from Cassava in Bakery products

Abstract

The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream, bread, puff pastries and Danish pastries. The use of cassava to develop choux cream can be used at the maximum amount of 60 percent. For the filling, bread can use cassava up to 60 percent. Puff pastries can be used to make up to 30 percent cassava and Danish pastries can use cassava to develop as filling by up to 50 percent. Which the filling of all 4 bakery products developed using cassava The highest liking scores were not different from the control samples. It also results in coarse fiber content. And ash increases If increasing the amount of cassava, it will affect the quality of the filling of bakery products in terms of color and acceptance. However, the effects of cassava preparation should be studied using other methods. To help improve various qualities of filling, bakery products or other products to have the potential to be a new food product and is a health product. Consumer acceptance test in The development of filling dessert from Cassava in bakery products for 100 tester found that most testers are more than 95 percent acceptance in the product of The development of filling dessert from Cassava in bakery products. For the Technology propagation of The development of filling dessert from Cassava in bakery products project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. According to the research results, the maximum enhance can be at 30-60%. Increasing the replacement amount will have an effect on the appearance value. And color features as well as satisfaction with the sensory characteristics. Therefore, additional production methods should be studied in order to make the filling more appetizing Which may be good for the development of high fiber diet products to help improve the sensory characteristics in which these characteristics affect product acceptance.