Khanommohkaengadded withriceberry flour

Abstract

The purpose of this study is to study the basic khanom Moh recipe and the amount of Riceberry Flour added to khanom Moh Kaeng in 4 levels : 0,1,2, and 3 percent. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance, color, flavor, taste, texture and overall preference. The sensory evaluation is tested by 9-Point Hedonic Scale and evaluated by: teachers and fellow students of Food and Nutrition Program, Facully of Home Economics Technology: Rajamangala University of Technology Phra Nakhon and analyzed by of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). The result of the study showed the most of gourmet like the levels of 2 percent the arerage preferences of Khanom Moh Kaeng appearance, color,flavor and texture scores. Are in the moderate levels. The result showed that taste and overall scores. Are in the high levels.Showed that a appearance, color, flavor, taste, texture and overall preference is statistically significant at the (P0.05).