Effect of pineapple core fiber on the quality of khoo-tu dessert

Abstract

These research objectives are to study the basic formulas of Khoo-Tu dessert (dried rice balls made from rice and coconut) and to study the volume of pineapple cores instead of coconut in Khoo-Tu. The test of Khoo-Tu dessert basic formulas by 9 - point hedonic scale method of 50 examiner laboratory the results show acceptance rated on a moderate scale (7). After that substituting coconut with pineapple core, the amount of 0, 25, 50, 75, and 100 of the weight coconuts.It was found that at 75% of the substitution level, the tasters evaluated the greatest acceptance (p> 0.05). The basic formulas had a pH of 6.24, the Pineapple core formulas 5.94 (p> 0.05). Water Activity (aw)of Khoo-Tu, the basic formula was 0.85 and the pineapple core formula was 0.90 (p> 0.05). The color value of the pineapple core Khoo-Tu was L * (brightness value) (37.31) b * (yellowness value) (9.45) rather than the basic formula Khoo-Tu (p> 0.05). The nutritional value of the pineapple core Khoo-Tu was 316 Kcals, protein 2.71 %, fat 8.86 %, ash 0.52 %, carbohydrates 56.3 %, dietary fiber 3.99 %, insoluble fiber 3.60 %, and 0.39% of water-soluble dietary fiber that was found in the pineapple core Khoo-Tu to provide lower nutritional value than basic formula Khoo-Tu. The microbiological quality of basic formula and pineapple core formula was found that the total variable count, fungi and bacillus serous were less than 10 colonies / 1 g sample, and staphylococcus aurias were not found in both samples. The shelf life of rice (Room temperature) found that the basic recipe was 12 days and the pineapple core recipe It has a shelf life of 6 days. At chilled temperature (4 degrees Celsius), it was found that the basic formula and pineapple core formula had a shelf life of 25 days with all microorganisms less than 1 x 104 colonies/sample, 1 gram, fungus less than 100 colonies /1 gram sample, and All microorganisms and fungi exceeded the standard on the 28th day.