Development of frozen chaya vegetable (cnidoscolus chayamansa) cream soup

Abstract

The objective of this research was to study formulas basic, production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color, aroma, taste, consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then, formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes, add unsalted butter, add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color, aroma, taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60%, fat 1.45%, crude fiber 1.84%, ash 1.07%, protein 1.11 %, calcium 85.37 mg/kg, iron 0.44 mg/kg, potassium 128.34 mg/kg, and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg, which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old, graduated bachelor degree, a company employee and income 20,001-25,000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.