Product development of imitation milk from water caltrop

Abstract

The purpose of the research entitled product development of imitation milkfrom Water Caltrop was to study the formulas and production processes of milkimitation products from Water Caltrop, to study the quality changing during storageand to study consumer acceptability of this product. The results of the study offormulas and processes, and conducted tests on chemical composition, physicalquality, microbial quantity and sensory evaluation found that suitable for preparingmilk from Water caltrop to be used in the production of milk imitation products fromWater caltrop Is the amount of water chestnut: water in the ratio 1: 2.5 (weight: weight).The amount of xanthan gum, which is used as an appropriate stabilizer, is 0.1 % of thetotal ingredient and effect to the product has the same texture and not separate thelayer. After storage at 5±1°C for 9 days, this product was shown to be safe forconsumption. The developed product was 29.22 kcal/100g and protein, fat andcarbohydrate content were 3.37 0.22 and 3.42 respectively. The consumer giving themost importance to the health benefits and the Novelty or products. All of consumerwere accepted on the product for beneficial of health. The consumers test resultindicated the most consumer accepted the product at the moderate level and 82% of them were interested in buying at 20 baht per 189 ml glass bottle of the product.