Using black cincau water in kanom kee noo

Abstract

The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0%, 20%, 40%, and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise, crumbling), color, flavor, taste, texture (softness), and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncan's New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling), color, taste and overall preference at a moderate level of preference with mean scores of 7.85, 8.17, 7.85, 7.75, and 7.87, respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered, there were the differences in appearance (rise, crumbling), color, flavor, taste, texture (softness), and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0%, 20%, and 80% formulas in terms of color, flavor, taste, texture (softness), and overallikng preference with mean scores of 7.60, 7.51, 7.69, 7.58, and 7.63, respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise, crumbling) over 0%, 40%, and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered, there were statistically insignificant differences in appearance (rise, crumbling), flavor, taste, texture (softness), and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.