| dc.description.abstract | The objectives of this research were to 1) select a basic cereal formula suitable for milk production from cereals. 2) Study the appropriate amount of sugar used in the development of panna cotta formula from cereal milk. 3) Study the appropriate amount of sweetener (erythritol) in the Phuket pineapple sauce recipe. 4) Study the proper ratio of Phuket pineapple sauce for topping on cereal milk panna cotta. 5) Study the nutritional value of panna cotta Topped with Phuket pineapple sauce. The sensory quality was assessed using a 9-point liking score (9 - Point Hedonic Scale) tasting method. It was found that 1) the tasters accepted the grain ingredients used in the production of cereal milk formula containing 500 g of corn. and millet, soybean,
mung bean, black bean, red bean, and white bean, using the same amount of 50 g of each type. 2) The tasters accepted the ratio of 10% sugar to the ingredients in the cereal milk panna cotta recipe. 3) The tasters recognized the use of 6% erythritol of pineapple in the Phuket pineapple sauce recipe. 4) The tasters recognized the ratio of Phuket pineapple sauce in the cereal milk panna cotta recipe of 1: 2 or the amount of 10g of sauce for topping 20g of panna cotta per cup. The scores of liking for appearance, color, smell, taste, texture and overall liking were 8.2, 8.07, 7.77, 8.27, 8.00 and 8.30, respectively, which were in a high level of liking. 5) The nutritional value of basic panna cotta, panna cotta from cereal milk formula and panna cotta from cereal milk with Phuket pineapple sauce formula had protein content of 3.17%, 2.54%
and 2.79 %, respectively. Carbohydrates were found to be 27.44%, 16.03% and 21.63%, respectively. Fat content were 8.17%, 0.44% and 0.27%, respectively, and fiber were 0.00%, 0.55% and 0.71%, respectively. Therefore, cereal milk panna cotta topped with Phuket pineapple sauce recipe is suitable for the health-conscious consumers due to its reduced fat content and in Phuket pineapple sauce using erythritol as a sweetener grammar the energy of nutrients. It is also suitable for consumers who are allergic to milk as it does not contain cow's milk and also has good nutritional value. | en_US |
