| dc.description.abstract | A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0, 2, 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy), color, smell, texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The results were calculated the average, to analysis of variance (ANOVA), and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks., 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy), color, smell, texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences,
in appearance (fluffy), color, smell, texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05 | en_US |
