Effect of Gac Fruit Aril Powder on Product Development of Tofu Milk Supplemented with Gac Fruit Aril Powder


  • วัฒนา วิริวุฒิกร


เต้าหู้นมสด, เยื่อหุ้มเมล็ด, ฟักข้าว, การพัฒนาผลิตภัณฑ์, tofu milk, aril, gac fruit, product development


จุดประสงค์งานวิจัยนี้เพื่อศึกษาปริมาณเยื่อหุ้มเมล็ดฟักข้าวผงต่อกระบวนการผลิตผลิตภัณฑ์เต้าหู้นมสดโดยได้ทำการศึกษาผลิตภัณฑ์เต้าหู้นมสดเสริมเยื่อหุ้มเมล็ดฟักข้าวผงร้อยละ 0, 1, 2 และ 3 ศึกษาสมบัติทางกายภาพ ได้แก่ ความสว่าง ค่าสีเนื้อสัมผัส และลักษณะปรากฏ ศึกษาสมบัติทางเคมี ได้แก่ ความเป็นกรด-ด่าง ไลโคพีน และความสามารถในการต้านสารอนุมูลอิสระ DPPH ศึกษาสมบัติทางจุลชีววิทยาด้านจุลินทรีย์ทั้งหมด และศึกษาการยอมรับประสาทสัมผัสด้านลักษณะปรากฏ สีกลิ่น รสชาติเนื้อสัมผัส และความชอบโดยรวมโดยใช้ผู้ทดสอบชิมที่ไม่ผ่านการฝึกฝนจำนวน 30 คน แบบ 9-point hedonic scale ผลการวิเคราะห์ทางกายภาพพบว่า มีความแตกต่างอย่างมีนัยสำคัญทางสถิติ ยกเว้นค่าความสว่าง เมื่อเพิ่มปริมาณเยื่อหุ้มเมล็ดฟักข้าวผงมากขึ้นมีผลทำให้แนวโน้มเนื้อสัมผัสไลโคพีน และความสามารถในการต้านสารอนุมูลอิสระ DPPH มีค่าเพิ่มขึ้น ผลการวิเคราะห์ทางเคมีพบว่า มีความแตกต่างอย่างมีนัยสำคัญทางสถิติ (p<0.05) ผลการวิเคราะห์ทางจุลชีววิทยาพบว่า จำนวนจุลินทรีย์ทั้งหมดของทุกตัวอย่างเป็นไปตามเกณฑ์มาตรฐานผลิตภัณฑ์ชุมชน (มผช.528/2547) ส่วนผลการทดสอบทางประสาทสัมผัสพบว่า ผลิตภัณฑ์เต้าหู้นมสดเสริมเยื่อหุ้มเมล็ดฟักข้าวผงร้อยละ 1 ได้รับคะแนน ความชอบด้านรสชาติ เนื้อสัมผัส และความชอบโดยรวมสูงสุดเท่ากับ 7.56, 7.36 และ 7.53 คะแนน ตามลำดับ  The objective of this research was to study the effect of gac fruit aril powder on the processing of the tofu milk that was supplemented with 0%, 1%, 2% and 3% of gac fruit aril powder. Physical properties such as brightness, color, texture, appearance, chemical properties including pH, lycopene and percentage of DPPH inhibition and microbiological properties including total plate count of samples were analyzed. In addition, sensory evaluation of each product’s appearance, color, odor, taste, texture and overall acceptability was performed by 30 untrained panelists using the 9-point hedonic scale. With respect to the physical properties, it was found that all treatments were significantly different, except for the brightness. As the amount of gac fruit aril powder increased texture, lycopene and percentage of DPPH inhibition values also significantly increased. Chemical properties showed that they were significantly different (p<0.05).  Microbiological results revealed that total plate count of all samples met the standard regulation according to the Thai Industrial Standards Institute for tofu milk (CPS.528/2004). Sensory evaluation indicated that taste, texture and overall acceptability of tofu milk products supplemented with 1% of gac fruit aril powder gave the highest scores of 7.56, 7.36 and 7.53, respectively.


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