The Seasoned star gooseberry baked sheet product

Abstract

The aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada, 2015) was applied in this product. The ratio between okra and star gooseberry are 50 : 50 40 : 60 and 30 : 70 of total weight then selection and nutritional analysis. Furthermore to study using drum dry and belt drier as a prototype for small and medium enterprise (SME). The result showed that the ratio between okra and star gooseberry at 40:60 (w/w) was the highest score of appearance, color, flavor, taste, texture and overall liking. The seasoned star gooseberry baked sheet product had total Energy 3 7 2 .0 9 and Energy from fat 47.61 kilocalories/100 gram. Protein, Fat, Carbohydrate, Ash and Moisture content were 14.70 %, 5.29 %, 66.42 %, 7.83 % and 5.76 %, respectively. The using belt drier for being dried at 170 oC for 42 minutes was the optimize condition for as a prototype for SME in the future.