Study on white bean flour in place of wheat flour in taiwan pineapple tart

Abstract

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple, which are 0 percent (control formula), white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart, 50 percent, 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance, color, smell, taste, texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants, 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste, texture and overall liking. With an average 7.50, 7.40 and 7.43, respectively, At a moderate level. Regarding appearance and color, tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance, compare the differences. Found that the appearance, color, smell, taste, texture and overall liking. There is a statistically significant difference at the level of 0.05.