Potential development the flour from durian peel for cereal beverage products

Abstract

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean, three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein, pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean, 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*), pH, %protein, %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 , pH 6.6, 1.3% of protein, 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color, odor, flavor, texture and overall liking were 6.18, 6.16, 6.09, 6.04 and 6.63, respectively. The overall liking of product was within the range of like slightly