| dc.description.abstract | The study using rice bran oil shortening substitute margarine pastry in Puff
Pastry the objectives of this study were to investigate the basic puff pastry, to study
volume of four types of using rice bran oil shortening substitute margarine pastry in
puff pastry at shortening 0%, 25%, 50%, 100% percent of total margarine pastry
weight. The experiment was conducted by using randomized complete block design
(RCBD) to evaluate product attributes in appearance, color, flavor, taste, texture and
overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were
instructors and students at the Foods and Nutrition Major, the Faculty of Home
Economics Technology at Rajamangala University of Technology Phra Nakhon. Data
were analyzed through mean (xˉ) and Analysis of Variance (ANOVA), and Duncan’s
New Multiple Range Test (DMRT).
From the study on the amount of four recipes of using rice bran oil
shortening substitute margarine pastry in puff pastry. The basic formula 0%, 25%,
50%, and 100%. The tester acceptance of shortening 25% formula most. In terms of
color, flavor, taste, texture and overall liking in medium. The basic formula 0% and
shortening 25%. The tester acceptance in terms of appearance higher than other
recipes liking in very. When the variance was analyzed and statistical difference was
compared, It was found that the appearance, color, flavor, taste, texture and overall
liking was different with statistical significance at the 0.05 level. | en_US |
