Effect of fish meal supplement on quality of Khanom ping product

Abstract

Khanom ping is a Thai confectionary made from flour and sugar then bake until have light yellow colour this product providing the nutrition only carbohydrate. The aim of this research was to investigate the effect of fish meal supplement on quality of Khanom ping product. Firstly, the appropriate original recipe was selected from three original recipes. Recipe 1 was selected due to the highest overall acceptance as 7.73 ±1.03 (moderate liking). Then, fish meal with 0, 2.5, 5 and 7.5% by total weight of materials were supplemented to recipe 1. Physical, chemical and sensory properties of Khanom ping were determined. The results showed that physical, chemical and sensory properties were different among percentage of adding fish meal (p≤0.05). The optimum fish meal supplement was 5% by total weight of materials. Moisture content and water activity were 2.85 and 0.47, respectively. The physical property, colour L* a* b* were 65.50, 2.21 and 17.26, respectively. Crunchiness and hardness were 30.31±1.78 N and 34.20±3.11 N, respectively. The acceptance of colour taste and overall acceptance were 6.40± 1.13, 6.56±1.30 and
7.13 ±1.97, respectively (moderate liking). Consequently, supplement of fish meal into Khanom ping product could improve the appearance and acceptance.