Development of golden bean powder substitute for almond powder in macaron

Abstract

The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study the amount of nutrients in a macaron which made of golden bean powder and to study the level of acceptance of using golden bean powder instead of almond powder in a macaron. The researchers investigated the appropriate amount of golden bean powder in the product by studying the ingredients used in the formulations included golden bean powder by French meringue technique. The researchers used a five-point hedonic scale product to observe sensory of product in appearance, color, smell, taste, texture, and overall with a taste. The panelists were 40 students in the Department Faculty of Home Economics at Rajamangala University of Technology Phra Nakhon. The Randomized Complete Block Design (RCBD) method was used and compared average scores by Duncan New Multiple Rang Test (DMRT) method at 95% confidence interval. There were statistically significant differences in the levels of golden bean powder all sensory attributes (p< 0.05). Specifically, the addition of 75% of golden bean powder had the highest level of acceptance for all sensory attributes with average scores: 4.50, 4.42, 4.27, 4.42, 4.27, and 4.42 respectively. The nutrition in macaron net weight 100 grams contain 383 kilocalories of Energy, Protein 9.96 grams, Carbohydrate 76 grams , Sugar 62 grams and Fat 4.38 grams. Based on the comparison of the cost of the standard formula and the golden bean powder, it found that the standard formula has a cost of 4.36 baht per 1 pair, while the cost of gold bean powder is 2.4 baht per 1 pair. It shows that the golden bean powder will give lower energy than almond powder. Moreover, golden bean powder can reduce production costs produce as much as 1 fold.