Use jaggery instead of sugar in the recipe some khanomchan

Abstract

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan, the suitable ratio of jaggery and sugar (25:50, 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5, 10,15 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color, flavor, taste, texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that, using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties, protein, fat, ash and moisture content were increased while carbohydrate, total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.