Development of Instant Khanom Chak Mixed Powder Product
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Abstract
The objective of this research was to develop instant Khanom Chak mixed powder product. From studying the basic formulas for Khanom Chak production, it was found that types and compositions of flour affected lightness and firmness of products with significant difference. Moreover, using black waxy rice flour mixed with white waxy rice flour to produce Khanom Chak was not different from using black waxy rice mixed with tapioca flour in all sensory attributes except the smell of the dessert. Khanom Chak produced by using black waxy rice flour mixed with white waxy rice flour-based formula was developed by adjusting ratios of mixed flour to water as well as using coconut sugar instead of mixed sugar. The dessert was then cooked by traditional method and received sensory score in the range of 7.00-7.40 for all attributes. After that, the desired mixed flour from the developed formula was then smoked by grilling Nila palm leaves at 100-130oC, and maintained smoking for 15 mins. Instant Khanom Chak mixed powder was produced by calculating the ratios of ingredients from the developed formula in dry basis. The ratio for smoked mixed flour: dried coconut sugar: salt was 63.02: 36.48: 0.50 by weight. Before cooking, mixed instant Khanom Chak was added with water in the ratio of 63.07: 36.93 by weight, respectively. The dessert was then cooked by pan frying and compared to developed formula with traditional process. Results were found that preference scores of instant dessert were in the range of 7.33-7.63, which were not different from the traditional process for all attributes. However, the lightness and firmness of the dessert was significantly different.
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King Mongkut's Agricultural Journal
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