Perilla frutescens supplementary egg cake

Abstract

The objectives of this study were to investigate the three basic egg cake recipes, to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1%, 2% and 4% percent of total ingredient weight and to study the content of four types of garlic butter in egg cake 0% 5% 10% and 20%. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance, color, flavor, taste, texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major, the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA), Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT) From the study on the three basic egg cake recipes, it was found that most of tasters accepted second recipes. In terms of appearance, color, flavor, taste, texture and overall liking in medium. When the variance was analyzed and statistical difference was compared, it was found that the color, flavor and texture was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of perilla frutescens egg cake. it was found that most of tasters accepted perilla frutescens 1%. In terms of appearance, color, flavor, taste, texture and overall liking in medium.When the variance was analyzed and statistical difference was compared, it was found that the color was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of garlic butter egg cake. it was found that most of tasters accepted garlic butter 10% In terms of appearance, color, flavor, taste, texture and overall liking in medium to very When the variance was analyzed and statistical difference was compared, it was found that the appearance, flavor, taste, texture and overall liking was different with statistical significance at the 0.05 level.