The development of zuek in khanom sōmmanat

Abstract

The purpose of the project is to study basic recipe of khanom sōmmanat by selecting 3 recipes to determine the acceptability of the teste. Which use zuek in 3 levels that are 5, 10, and 15 percent of weight Baked coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance, color, flavor, teste, texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that, the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05 The research shows that 10 percent of zuek in the best substituted amount as an ingredient of khanom sōmmanat by the appearance, color, flavor, teste, texture and overall the average points are 7.80 7.68 7.86 7.96 7.95 and 7.84 respectively. The analysis of variances and Range Test are significant difference in the level of statistical 0.05.