Potential development of thai dessert with flour from durian peel

Abstract

The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub, Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition, there were determined the effect of durian crust flour on quality properties and consumer test of Thai desserts. The sensory properties were evaluated by 40 panelists (professors of Department of Food and Nutrition and Food Service Industry, Faculty of Home Economics, Rajamangala University of Technology Phra Nakhon). The samples were evaluated using 9-point hedonic scale. Wheat flour was substituted with durian crust flour in Kanom Thong-Pub at the level of 0, 10, 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance, color, odor, taste, texture and overall liking. The average values were 8.10, 8.83, 7.95, 8.03, 7.95 and 8.00, respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Thong-Ake at the level of 0, 20, 40 and 60% (by weight). The results showed that 40% durian crust flour was high scores in appearance, color, odor, taste, texture and overall liking. The average values were 8.45, 8.48, 7.98, 8.20, 8.23 and 8.38, respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Sum-Pun-Nee at the level of 0, 10, 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance, color, odor, taste, texture and overall liking. The average values were 8.05, 7.95, 8.18, 7.98, 7.95 and 7.95, respectively (moderate to high score).

Thai desserts with durian crust flour were evaluated chemical quality. The results showed that moisture, fat, crude fiber, ash, protein contents and aw value of Kanom Thong-Pub with 20% durian crust flour were 4.19, 8.72, 4.74, 1.44, 16.14 and 0.31%, respectively. Physical properties, The L* value of Kanom Thong-Pub without durian crust flour was higher than other samples. While the a* and b* values of Kanom Thong-Pub with 30% durian crust flour was higher than other samples. The chemical quality of Kanom Thong-Ake showed that Kanom Thong-Ake without durian crust flour showed the highest protein content (16.03%). The L* and b* values of Kanom Thong-Ake were 55.53 and 29.85, respectively. Kanom Thong-Ake with 20% durian crust flour was high fat content (31.88%). The a* value of Kanom Thong-Ake with 40% durian crust flour was 7.21. While, Kanom Thong-Ake with 60% durian crust flour showed the highest moisture (16.15%), crude fiber (3.51%), ash (1.11%) contents and aw value (0.84%). The chemical properties showed that Kanom Sum-Pun-Nee with 30% durian crust flour was high moisture (22.25%), fat (5.48%), crude fiber (12.08%), ash (2.11%) and protein contents (6.26%). Kanom Sum-Pun-Nee without durian crust flour was high aw value (0.82%). While, the L* value showed the highest lightness value. The a* and b* values of Kanom Sum-Pun-Nee with 20% and 30% durian crust flour were higher than other samples. The moisture, fat, crude fiber, ash, protein contents and aw value of durian crust flour were 4.78, 0.53, 36.66, 5.04, 10.01 and 0.33, respectively. For physical properties, the L*, a* and b* values were 68.64, 4.90 and 17.72, respectively. The consumer acceptance test of Kanom Thong-Pub, Kanom Thong-Ake and Kanom Sum-Pun-Nee, the results found that consumer were accepted in finished product (moderate score). จ

For training evaluations (follow-up), the result showed that 50 participants (100%) were satisfied with this program. The average values were 4.60 or 95.20% (high to highest score). However, Thai desserts supplemented with durian crust flour should be considered the chemical composition. The effect of physical properties on Thai desserts may be attributed to the chemical composition of durian crust flour.