การพัฒนาผลิตภัณฑ์ผักแผ่นจากผักโขมเสริมโปรตีนจากหอยเชอรี่

Abstract

The aim of this study was to develop the vegetable leathers from amaranth fortified with protein from channeled apple snail. The effects of 3 ingredient ratios including channeled apple snail (30-50%), binder (20-40%) and an amaranth (30-50%) on the organoleptic of vegetable leathers product were studied. A mixture design was applied to examine the amount of channeled apple snail, binder and the amaranth on the overall preference of vegetable leathers. The results showed that the appropriate ratio for the production of vegetable leathers product was the mixture of channeled apple snail, binder and amaranth at 30.40 : 20.00 : 49.60 ratio, respectively. This ratio gave the highest overall preference with the value of 7.34. The final product, vegetable leathers showed the greenish color with L* a* b* value of 37.21, -1.42 and 13.28, respectively. The carbohydrate, protein, fiber, moisture, fat and ash content in the product were 56.36, 19.45, 7.58, 9.62, 5.07, and 4.62 g/100g, respectively. The antioxidant activity measured by DPPH radical scavenging assay was 58.78%. While the total pate count, yeast and mold were found less than 10 cfu/g.