สูตรที่เหมาะสมของการผลิตทอฟฟี่มะขามป้อม

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นรินทร์ เจริญพันธ์
กนกพร ภาคีฉาย

Abstract

This research aimed to optimize the formula to produce Indian gooseberry toffee.  The seven formulations of Indian gooseberry toffee consisting of Indian gooseberry fresh, sugar and water at 25-50 % were studied by using mixture design. Physical properties and sensory acceptance were investigated.  The results showed that weight loss of toffee varied directly to the amount of water. The hardness toffee varied indirectly to the amount of water and Indian gooseberry flesh, and brightness of toffee varied directly to the amount of sugar and Indian gooseberry flesh. Obviously, an optimum formulation of Indian gooseberry toffee was 34 % Indian gooseberry flesh, 33 % sugar and 33 % water. This formulation had the highest score of appearance (7.57±1.04), flavor (7.17±1.37), taste (7.07±0.87), texture (7.33±0.80) and overall liking (7.30±1.15).  Furthermore, the addition of other fruits to Indian gooseberry (50 : 50) for reducing the astringent and bitter taste of toffee were studied. The results revealed that all toffee formulas had no significant difference (p > 0.05) on the average scores of appearance and flavor. Interestingly, okra formula had the highest score of taste (7.89±0.95) while mango formula had the highest score of texture (7.73±0.69). In term of overall liking, okra and mango formulas had an average score higher than other formulas.  Therefore, toffee produced is an alternative value-added product for local raw materials, and it can answer to consumers who prefer eating Indian gooseberry.

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Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

นรินทร์ เจริญพันธ์

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

กนกพร ภาคีฉาย

คณะบริหารธุรกิจและเทคโนโลยีสารสนเทศ มหาวิทยาลัยราชมงคลสุวรรณภูมิ ศูนย์วาสุกรี ถนนอู่ทอง ตำบลท่าวาสุกรี อำเภอพระนครศรีอยุธยา จังหวัดพระนครศรีอยุธยา 13000

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