The development of khanomLeumKleun byusing 5 different colors of fruits and vegetables.

Abstract

The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry, beetroot, spinach. Pumpkin and millet in different KhanomLeumKleun3 levels.Planning of randomized complete block (Randomized Complete Block Design RCBD), applied to the evaluation of sensory quality in appearance. Color, smell, taste, texture and overall, by means of taste was rated as 9 level (9 - Point Hedonic Scale) analyzed the average. Analysis of variance Analysis of Variance ANOVA, and compared the difference of the average by statistical software. The study of the mulberry supplementinKhanomLeumKleun at the level of 10% weight of pastry. Recognized in the appearance, color, smell, taste and preference by the overall average score 7.80 7.70 and 7.58 7.56 7.56 respectively. The texture, the taste, the level of 5% by the score 7.36 when analyzing variance. Comparison and contrast, it was found that the appearance of color, smell, taste, texture, overall,no statistically significant difference at the 0.05 The study of usingbeetroot supplement in KhanomLeumKleunat the level of 15% residuary bequest weight of pastry. Recognized in the appearance, color, smell, taste, texture and overall by the score 8.24 7.89 7.90 and 8.00 8.00 8.24 respectively. When analyzing the differences found in the appearance, color, smell, taste, texture, and overall liking. The difference is statistically significant at 0.05. The study of usingspinach supplement in KhanomLeumKleunat the level of 10% residuary bequest weight of pastry.Recognized in the manner of appearance, texture, smell The taste and preference for overall scores 7.41 7.05 preference and 7.51 7.55 7.58 Respectively, and the panelists accepted in color at the level of 15% average 7.21 preference when used to analyze the variance and compared the difference in statistics. It was found that the texture, taste and preference overall. There were significant differences at the level of 0.05.