การใช้สารสกัดจากหญ้าหวานในผลิตภัณฑ์พุดดิ้งนมสดมะพร้าวอ่อน

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กรรณิการ์ อ่อนสำลี

Abstract

The objectives of this research were to study the optimum percentage of stevia extract for using as a sucrose replacer in coconut milk pudding product, and to study the shelf life of the final product. Six levels (0.00, 2.00, 4.00, 6.00, 8.00 and 10.00 % w/w) of the stevia extract were used to substitute the sugar content. The optimum replacement was 4.0 % w/w of sugar content. Coconut milk pudding consisted of water, coconut juice, milk, whipped cream, non-dairy creamer, sugar, stevia extract, and gelatin by 35.26, 35.26, 10.13, 6.05, 6.05, 6.72, 0.27, and 0.26 % w/w, respectively. The nutrition analysis showed that the developed product consisted of moisture, protein, fat, ash, crude fiber, and carbohydrates by 84.04, 4.04, 2.78, 0.37, 0.40, and 8.43 % w/w, respectively, with 74.90 kcal/100 grams of the total energy. The total calorie was reduced by 16.62 % as compared to that of the control sample. The physical properties; firmness, springiness, and water activity were 53.81 g, 4.99 mm, and 0.93, respectively. The color values (​​L*, a* and b*) were 83.08, 1.91, and 15.15, respectively. The polyethylene cup with lid was used as packing material and the microbiological properties of the final product were acceptable according to the Thai community product standard. The consumer acceptance of the product was in the levels of ‘like’ to ‘like very much’ (6.88-8.11 scores). The shelf life of the product packed in polyethylene plastic container at 8±2 ºC was 14 days.

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Section
วิทยาศาสตร์ชีวภาพ
Author Biography

กรรณิการ์ อ่อนสำลี

สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยราชภัฏเทพสตรี ถนนนารายณ์มหาราช ตำบลทะเลชุบศร อำเภอเมือง จังหวัดลพบุรี 15000

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