Energy – reducing jerusalem artichoke dessert

Abstract

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment, the sensory quality in terms of appearance, color, smell, taste, texture, and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance, ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncan's New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert, the second formula, in terms of appearance, color, smell, taste, texture and overall preferences. The average score was 8.07, 8.08, 7.85, 7.93, 7.98 and 7.98, which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance, color, taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance, color, flavor, texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance, color, smell, taste, texture and overall preference. There was a statistically significant difference at the 0.05 level.