Study on the Production Process of Khao Mao Milk Tablets Suitable for Community
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Abstract
The objective of this research was to develop the production of Khao Mao (KM) milk tablets suitable for community enterprise. An appropriate fresh KM drying and optimum tablet formula were investigated. Fresh KM was dried in 3 different ways including, aerated, dehydrated in tray dryer and roasted, and then ground into flour before tableting. It was found that the color values of all samples of dried KM were not significantly different from those of fresh KM. The aw value of all samples of dried KM was lower than that of fresh KM (P<0.05). Total microbial content and also yeast and mold of all samples were in the standard of community product of KM. The nutritional value of dehydrated KM found that energy from fat, total fat, protein, vitamin B2, iron, ash and moisture content were decreased when compared with fresh KM. In the addition, the total energy, carbohydrates, dietary fiber, sugar, sodium, vitamin B1 and calcium content were higher than fresh KM. After milling dried KM into flour, it was found that the L* and -a* value increased, but the b* and C* value decreased. When produce KM milk tablets, there were 3 formulas including, low sweet, medium sweet and very sweet. The results showed that the sensory evaluation of the moderately sweet formula of tablet received the highest score for taste but not different from the very sweet formula. The scores for color, odor, texture and overall preference of all formulas were not different. Furthermore, KM milk mixed with rice leaf extract was produced, 3 formulas were light green, medium green and dark green. The samples of the light green formula had the highest overall scores (P<0.05), while the scores on color, odor, taste and texture of all formulas were not significantly different (P>0.5).
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King Mongkut's Agricultural Journal
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