Development of caramel crispy Krong Krang with banana peel powder (Musa sapientum L.)
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Abstract
This research aimed to develop caramel-flavored crispy Krong Krang with banana peel powder (BPP). The research studied the chemical and physical properties of BPP, as well as the effects of addition at level 10, 20, 30, 40, and 50% of wheat flour weight on the physical, chemical, and sensory qualities of the product. Additionally, the study evaluated a suitable caramel coating formula and analyzed the nutritional composition of the final product. The analysis revealed that BPP composition included 56.23% carbohydrates, 25.43% insoluble dietary fiber, 6.57% protein, and an average water solubility of 14.68%. Increasing levels of BPP significantly reduced lightness (L*) and hardness (p≤0.05), while the texture remained within acceptable limits. Sensory evaluation using a 9-point hedonic scale with 100 untrained panelists showed that the 40% supplementation level received the highest scores in appearance, color, odor, flavor, and overall acceptance (p≤0.05). The caramel formula containing approximately 23% sugar by total product weight received the highest sensory scores in color, odor, and flavor without effecting other properties and was therefore selected as the standard coating. The product provided 274.12kcal/100g (ready-to-eat), contained 4.82g of dietary fiber, and cholesterol-free.
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