Using rice bran oil shortening substitute margarine pastry in puff pastry

Abstract

The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry, to study volume of four types of using rice bran oil shortening substitute margarine pastry in puff pastry at shortening 0%, 25%, 50%, 100% percent of total margarine pastry weight. 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), and Duncan’s New Multiple Range Test (DMRT). From the study on the amount of four recipes of using rice bran oil shortening substitute margarine pastry in puff pastry. The basic formula 0%, 25%, 50%, and 100%. The tester acceptance of shortening 25% formula most. In terms of color, flavor, taste, texture and overall liking in medium. The basic formula 0% and shortening 25%. The tester acceptance in terms of appearance higher than other recipes liking in very. When the variance was analyzed and statistical difference was compared, It was found that the appearance, color, flavor, taste, texture and overall liking was different with statistical significance at the 0.05 level.