Effect of Substituting Sago Flour for Cassava Flour on the Quality Attributes of Khanom Ping Products
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Abstract
Sago flour is a starch produced from the sago palm (Metroxylon sagu Rottb.) which is found in southern Thailand. It is classified as a complex carbohydrate that breaks down into sugar slowly, making it suitable for consumers who need to control their blood sugar levels. The study aimed to replace cassava flour with sago flour in Khanom Ping (a type of Thai cookie) products at ratios of 100:0 75:25 50:50 25:75 and 0:100. The results showed that increase the amount of sago flour led to a decrease in the moisture content, water activity, lightness (L*), and hardness of the product, while the color values (a* and b*) increased. Additionally, the fiber content also significantly increased (p<0.05). Sensory evaluation using a 9-point hedonic scale revealed that the replacement ratio of 25:75 (sago to cassava flour) received the highest scores for taste-liking and overall acceptability, indicating a high level of liking. In terms of nutritional value, the Khanom Ping product with sago flour provided a total energy of 1,644 kcal, with 28 grams of fat, 6 grams of protein, 347 grams of carbohydrates, 81 milligrams of calcium, and 84 milligrams of phosphorus. Throughout the 28-day storage period, the total microbial count remained below 1×104 colony-forming units per gram, with a slight increase in yeast and mold counts. However, the total microbial and yeast and mold counts remained within the standard limits for community product standards of Khanom Ping (TPS.745/2005).
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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