Product Development of Healthy Miang Kham Bar
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Abstract
The objective of this research was to develop Miang Kham bars, which are constructed of plant-based ingredients combined with Miang Kham sauce, dried, and formed into bars. The effects of three ingredients: texturized soy protein (20-45%) roasted dry coconut flake (20-40%) and puffed rice (30-50%) on the physical, chemical and sensory qualities of the product were investigated by using a mixture design. The results showed that increasing the texturized soy protein increased the protein content but decreased the lightness and hardness values of the product. Hardness rose as puffed rice content increased. The results of the sensory evaluation revealed that adding more roasted dry coconut flake increased the liking of the flavor and taste of Miang Kham. The formula consisting of texturized soy protein: roasted dry coconut flake: puffed rice at 32.50:30:37.50 had the highest protein content and liking score. In order to produce Miang Kham sauce, the effects of substituting isomalt for coconut sugar at levels of 0%(control), 15%, and 25% were examined. The results showed that adding isomalt increased lightness while decreasing hardness. There was no significant difference in overall liking score with these three formulas (p>0.05). After 15 days of storage, it was found that isomalt-containing formula received higher ratings for hardness, toughness, and overall liking than the control. The developed Miang Kham bar (40 g/ serving) was a healthy snack bar with a source of protein (6.66 g) after Ministry of Public Health Notification (No 182). The energy value was 4.72 kcal/g and the liking score of the product was “like very much”.
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