Value adding of nelumbo nucifera (Lotus) as the food ingredient

Abstract

The main purposes research of Value Adding of Nelumbo Nucifera (Lotus) as the Food lngrestent are (1) Studying the possibility of using Nelumbo Nucifera (Lotus) as the Food ingredient. (2)Studying chemical components of food products using Nelumbo Nucifera (Lotus) as their ingredients. (3)Studying consumer acceptance. from the research, when using Nelumbo Nucifera (Lotus) as the food ingredient in 10 menus} indicated that "deletable imitaion fruits" (Kanom look-choob)has its reputation up to 50 percent of consumer acceptance after using lotus beads instead of peeled green beans. "Coconut Macaroon"(Kanom Ba-binX has 60 percent of consumer satisfaction after using lotus roots instead of ripe coconut. "Rolled Wafer" (Thong Muan)adding lotus petal to ingresients had consumer acceptance at only 3 percent. "Thai Meringe"(Sommanat) has 10 percent of conumer satisfaction after using lotus beads powder instead of wheat flour. "Cake" has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour."Cookies"has 10 percent of consumer satisfaction after using lotus beads powder of wheat flour."Waffle" has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour. "Sandwich Spread" after using lotus young stem instead of pickle has acceptance at 50 percent. "Pork Balls" adding lotus young stem at 20 percent.