Thai dessert product development form palmyra - plum powder

Abstract

A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60, 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun, Kanom Num-dok-mai and Kanom Puy-fai respectively. The investigation emphasized on these effects on color and odor of the products. Palm flours at the level of 0%, 10%, 20% and 30% was added, then physical and chemical properties, consumer’s acceptance were investigated and their shelf-life of the products packed in polyvinyl chloride and double layer of polyvinyl chloride and polyethylene at room temperature was inspected every day. Drying temperature of 60 ?C and 10% flour addition in the formulation found to be the optimal condition and also produces best quality of the products accepted by consumers, as in such conditions, overall score of acceptance was statistically significantly highest ( P>0.05) with 7.73, 7.95 and 7.62 average scores for Chun, Kanom Num-dok-mai and Kanom Puy-fai consecutively. Proximate analysis of these products in terms of moisture, ash, fat fiber protein and carbohydrate revealed that they were statistically different ( P>0.05). When 100 consumers were asked to taste and rank their acceptances, Kanom Puy-fai , Kanom Num-dok-mai and Kanom Puy-fai was acceptable by 66, 28 and 6 panels successively. However, these products should not store for more than a day due to the fact that microbiologically total viable count would be exceeds specified standard by a day.