Development of caramel custard products from murah s milk buffalo

Abstract

The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover, the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore, the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then, cow’s milk was substituted with Murrah milk in the ratio of 100%:0%, 50%:50%, and 0%:100%. According to the sensory quality assessment, the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then, the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10%, 15%, and 20%, respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition, the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy, protein, calcium, and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results, 81.33% of participants approved of the Murrah milk caramel custard. Also, 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally, 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus, 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.