| dc.description.abstract | The purpose of this study is to study a proper quantity of golden bean powder
in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study
the amount of nutrients in a macaron which made of golden bean powder and to
study the level of acceptance of using golden bean powder instead of almond powder
in a macaron. The researchers investigated the appropriate amount of golden bean
powder in the product by studying the ingredients used in the formulations included
golden bean powder by French meringue technique. The researchers used a five-point
hedonic scale product to observe sensory of product in appearance, color, smell, taste,
texture, and overall with a taste. The panelists were 40 students in the Department
Faculty of Home Economics at Rajamangala University of Technology Phra Nakhon.
The Randomized Complete Block Design (RCBD) method was used and compared
average scores by Duncan New Multiple Rang Test (DMRT) method at 95% confidence
interval.
There were statistically significant differences in the levels of golden bean
powder all sensory attributes (p< 0.05). Specifically, the addition of 75% of golden
bean powder had the highest level of acceptance for all sensory attributes with
average scores: 4.50, 4.42, 4.27, 4.42, 4.27, and 4.42 respectively. The nutrition in
macaron net weight 100 grams contain 383 kilocalories of Energy, Protein 9.96 grams,
Carbohydrate 76 grams , Sugar 62 grams and Fat 4.38 grams. Based on the comparison
of the cost of the standard formula and the golden bean powder, it found that the
standard formula has a cost of 4.36 baht per 1 pair, while the cost of gold bean powder
is 2.4 baht per 1 pair. It shows that the golden bean powder will give lower energy
than almond powder. Moreover, golden bean powder can reduce production costs
produce as much as 1 fold. | en_US |
