Utilization of palmyra palm (Borassus flabellifer L.) of phetchaburi community in bread making

Abstract

The utilization of agricultural products and unique local Phetchaburi products development was studied by using Palmyra palm as an ingredient of bread at 0, 25, 30, 35 and 40 percent of wheat weight. Test of bread quality included color, specific volume, density, texture, and sensory evaluation. It was found that when the percentage of Palmyra palm use increased, the levels of yellow (b*) color, red (a*) color, and density of bread also increased, while the bread’s specific volume decreased (p<0.05). Furthermore, the change in bread quality also affected the bread’s texture. That is, the increased percentage of Palmyra palm made the bread’s hardness and chewiness higher. This corresponds with scores from sensory evaluation. The Palmyra palm could be used as an ingredient in bread making up to 35%. At this level, the bread had similar quality and property to general breads but still reserving its local uniqueness. Therefore, local resources could be utilized to create additional career and