Decelopment model of breakfast cereal products which produce from banana flour by extrusion technology

Abstract

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children, teenager, and adult which live in central city. In this study has aimed to, 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo., The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.,the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)