The Study of Optimum Ingredients of Mulberry Mixed Bar with Longan

Authors

  • Tanakij Thamee
  • Pilairuk Intipunya Faculty of Agro-industry, Chiang Mai University, Muang district, Chiang Mai 52000
  • Matanee Noppakun Faculty of Agro-industry, Chiang Mai University, Muang district, Chiang Mai 52000
  • Dussadee Buntam Faculty of Industrial Technology, Uttaradit Rajabhat University, Muang district, Uttaradit 53000

DOI:

https://doi.org/10.14456/thaidoa-agres.2018.19

Keywords:

Fruit bar, main ingredients, mulberry, longan, mixture design

Abstract

This research was the development of a snack mixed bar which mulberry and longan were the main ingredients for alternative health product. The objective of this research was to optimize the mixing formula of mulberry, longan and crispy mix in a snack bar. The experiment was conducted as mixture design, designed with three components consisted of mulberry 25-40%, longan 25-35% and crispy mix 25-40%. It was found that the optimal formulation of the bar consisted of 40% mulberry, 30% longan and 30% crispy mix. The developed bar had 7.5% protein, 8.12% fat, 58.27% carbohydrate, 4.25% crude fiber, 3.57 kcal/g energy, 169.17 μg/g Phenolic compound, 49.6% radical scavenging ability and 0.47 aw, 14.20% moisture content. Texture profile analysis results showed 38.23 N Hardness, -2.34 J Adhesiveness, 0.48 Cohesiveness, 1.92 mm Springiness, 35.93 N*mm Chewiness, 18.86 N Gumminess. In addition, the bars were safe to consume. The microbial counts were within the range of TISI’s food safety standard. The product’s hedonic score of overall liking was moderately like.

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Published

2019-02-25

How to Cite

Thamee ธ., Intipunya พ. ., Noppakun เ., & Buntam ด. (2019). The Study of Optimum Ingredients of Mulberry Mixed Bar with Longan. Thai Agricultural Research Journal, 36(3), 240–254. https://doi.org/10.14456/thaidoa-agres.2018.19

Issue

Section

Technical or research paper