Perilla seed biscuits

Abstract

The objectives of Perilla seed biscuits project is to study three basic recipes of biscuits. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance, color, flavor, taste, texture (crispy) and overall preference. The sensory evaluation is tasted by 9- point hedonic scale. There are 40 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting, the Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and least significant Difference (LSD). Statistical evaluation is also used to analyze the amount of perilla seeds added in biscuits in 4 levels : 0% 3% 6% and 9% of the overall ingredient weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality of appearance, color, flavor, taste, texture (crispy) and overall preference. The sensory evaluation is scored in 9- point hedonic scale. There are 80 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting, the Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Mutiple Range Test (DMRT). Statistical evaluation is also used to analyze.The results of the study showed that the third recipe was the most favorite in the aspect of appearance, texture (crispy) and overall preference was moderate level. The first recipe was the most favorite in the aspects of color, flavor and taste was in moderate level. The statistical analysis showed that the color, flavor, taste and texture (crispy) and overall preference were different with statistical significant (P≤0.05) The study of the amount of perilla seeds added in biscuits in 4 levels : 0% 3% 6% and 9% of the overall ingredient weight. The finding showed that the recipe with 3% of perilla added was the most favorite in the aspects of appearance, color, and flavor which was in moderate level. The analysis showed that the appearance and color were different with statistical significant (P≤0.05).