Potential development of cake products with flour from durian peel

Abstract

Chanee, Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake, sponge cake and chiffon cake be used in this research. Increasing of durian rind powder substitute for wheat flour to effect increasing of crude fiber in all cake sample, meanwhile decreasing in color and volume of all cake sample which acceptance affects. Consumer acceptance test in Potential Development of cake products with Flour from durian peel project for 100 tester found that most testers are more than 80 percent acceptance in the product of Potential Development of cake products with Flour from durian peel project. For the Technology propagation of the Potential Development of cake products with Flour from durian peel project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. Based on the research results, the maximum replacement potential is 10%. Increasing this amount of substitution will have an effect on the appearance. And color features. Especially the texture feature. Therefore, the study should be further studied on the methods of production. The durian peel is more detailed. This may result in the development of high-fiber pastry products. To help improve the sensory properties. These features affect product adoption