EFFECT OF WOLFFIA (Wolffia globosa) SUPPLEMENTATION ON THE QUALITY OF INTANIN DESSERT

Abstract

    This research aims to study the appropriate amount of Wolffia (Wolffia globosa), consumer acceptance, and product quality of Intanin dessert with Wolffia (Wolffia globosa) by adding Wolffia 15, 25, and 35% weight by flour weight. The results demonstrated that 25% of Wolffia supplement in Intanin dessert has the highest scores, including color, odor, texture, taste, and overall acceptance, and 87% of the consumers were highly satisfied and accepted this product formula. The chemical, physical, and microbiological properties showed that Intanin dessert with Wolffia has higher protein (0.75 and 0.08g per 100g) and fiber (0.89 and 0.44g per 100g) than control, while the energy is lower (86.06 and 88.37 kcal per 100g) than the control. In addition, the phenolic content (56.53 and 1.54 µg
GAE/g), and antioxidant activity (113.12 and 9.02 µg TE/g) are also higher than control, respectively. The colorimetry of Intanin dessert with Wolffia was L* 21.43, a* -8.66, and b* 10.42, respectively. The texture of Intanin dessert with Wolffia included hardness, springiness, cohesiveness, chewiness, and gumminess were 75.98 g force, 60.22%, 36.44%, 16.72 g force, and 27.71 g force, respectively. The Microbiological quality results comply with Thai Community Product standards.