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dc.contributor.authorKaewmukda, Satitraten_US
dc.contributor.authorสถิตรัชต แก้วมุกดาen_US
dc.date.accessioned2023-01-15T04:00:01Z
dc.date.available2023-01-15T04:00:01Z
dc.date.issued2023-01-15
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3972
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564en_US
dc.description.abstractProduct Development by Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons. The objective is to study the basic formula of macarons, The amount of Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons, to study the right type of Macarons filling and to study the chemical composition of macarons using white kidney bean powder instead of almond powder. A baseline formula, which was selected from the sensory test results using a 9-level favorability scoring method, found that Jetnipat's macaron formula (2013) was accepted by sensory testers in terms of smoothness, Macarons pied , color, smell, taste, texture and overall preference. Selected base formulations were developed by using white kidney bean powder to substitute almond powder in macaron recipes at the substitution levels of 20, 30 and 40 percent of almond weight. It was found that the characteristics of macarons obtained when replacing almond powder with more white kidney bean powder resulted in darker macarons. The brightness (L*) decreased, the redness (a*) and the yellowness (b*) increased (p≤0.05) when testing the sensory quality. It was found that the sensory testers accepted macaron using 20 percent white kidney bean powder instead of almond powder over the 30 and 40 percent substitutes in all attributes. Macaron products that used white kidney bean powder instead of almond powder at 20 percent had sensory quality scores for smoothness, macaron pied, color, smell, taste, texture and overall liking were 8.70 8.50 8.26 8.60 8.63 8.50 and 8.50, respectively, which were in high liking level. And sensory testers rated their preference for a white bean macaron filled with chocolate ganache over a marmalade filling and buttercream filling, Because the smell of chocolate ganache masks the unique smell of white kidney beans. And the bitter taste of chocolate ganache can also help reduce the sweetness of the macarons. Chemical composition studies have shown that replacing almond powder with white kidney bean powder can also reduce the fat content of macarons.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectWhite kidney beansen_US
dc.subjectถั่วขาวen_US
dc.subjectAlmonden_US
dc.subjectอัลมอนด์en_US
dc.subjectMacaronsen_US
dc.subjectมาการองen_US
dc.titleUsing white kidney beans powder as a partial almond powder substitute in macaronsen_US
dc.title.alternativeการใช้ผงถั่วขาวทดแทนผงอัลมอนด์บางส่วนในมาการองen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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