Development model of snack products which produce from Thai Local Herbs by Extrusion Technology

Abstract

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children, teenager, and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250, 300 and 350 rpm, and moisture content of raw material at 3 levels such as 15, 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g., the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01, texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially, odor was 7.63+ 0.01, and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers, with 88.00% (By the Central Location Test for questionnaire paper survey). Almost, 70% were female, 88% had 18-27 years-old, 81% were student, and 56% hadincome cash < 5,001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm, Barrel temperature was 134-165 ˚C, 380 Volt, 85 amp, a diameter in front of machine was 2 mm., a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore, aw0.34±0.02, Lightness 60.41 ± 0.16, %extended ratio1.69±0.01, %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16, %protein 7.88±0.16,