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|Other Titles:||DEVELOPMENT OF MASSAMAN FLAVORED SANGYOD RICE (Oryza sativa L.) SPREAD|
|Abstract:||This study aimed to: 1) study the consumer concepts in product development of spread, 2) examine the optimum conditions of pregelatinized Sangyod rice flour production, 3) investigate the finest recipe of Massaman flavored Sangyod rice spread, 4) analyse physical, chemical quality of Massaman flavored Sangyod rice spread and evaluate consumer acceptance. A consumer conceptual study of spread development was conducted of 150 consumers using Central Location Test (CLT). The optimal condition for pregelatinized Sangyod rice flour production was studied, including drum drier roller temperature at 3 levels: 120, 130 and 140 degrees Celsius and roller rotation rate at 2 levels: 1 and 2 rpm. Factorial in CRD experiments were designed to find the finest recipe of Massaman flavored Sangyod rice spread. Thirty and forty percent of pregelatinized Sangyod rice starch was studied along with 20, 25, and 30% of Massaman curry paste and 10 and 20% of butter. Physico-chemical and microbiological qualities of Massaman flavored Sangyod rice spread, and consumer acceptance were evaluated. The study results showed that most of consumers wanted the product to have sweet tast and with Massaman curry flavor. The optimum condition for pregelatinized Sangyod rice flour production was the roller temperature of 140 degrees Celsius and the roller speed of 1 rpm. With these conditions, the pregelatinized Sangyod rice flour could be easily scraped off the roller surface and it also resulted in low final viscosity and recovery values. This allowed the product to spread easier than that of pregelatinized Sangyod rice flour in other conditions. The finest recipe of Massaman flavored Sangyod rice spread contained 30% of pregelatinized Sangyod rice flour, 20% of Massaman curry paste and 10% of butter with no statistically significant difference with other spread products in the market (p>0.05). Massaman flavored Sangyod rice spread had 3.91 g of fiber affecting antioxidant activity by DPPH of 45.18 mg/eq (Trolox). The total plate count was 2.7x102 cfu/g and yeasts and molds were <1 0 cfu/g, which do not exceed the requirements of chili paste standards (PSU 4/2556). Regarding consumer acceptance test, it was found that the overall preference was at a moderate level.|
|Appears in Collections:||วิทยานิพนธ์ (Thesis - HET)|
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|RMUTT-170493.pdf||DEVELOPMENT OF MASSAMAN FLAVORED SANGYOD RICE (Oryza sativa L.) SPREAD||5.72 MB||Adobe PDF||View/Open|
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