Product development of crispy lotus-stem (nymphaea pubescens willd)

Abstract

The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5, 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover, this ratio was accepted mostly and after tasted the water activity, aw values= 0.349,the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39,(a*) 4.12, and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.