Bubble mesona chinensis flavor added with flaxseed

Abstract

This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble, which has 4 different levels consist of 25 percent, 50 percent, 75 percent, and 100 Percent and to study the flax seed supplementation in Bubble, which has 4 different levels consist of 3 percent, 6 percent, 9 percent, and 12 Percent, by using the method of randomized complete block design or RCBD. This experimental plan will help assess the sensory quality in appearance, color, smell, taste, texture and overall preference by using 9 “Point Hedonic Scale” method. This experimental study used 80 people to test the flavor consist of lecturers and food and nutrition students, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The results were calculated the average (𝑥̅), 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 Range Test (DMRT). Results from the study of grass jelly juice to substitute water in bubble tasters rated Formula 3 for the highest acceptance for color, taste, texture and overall preference. The average score was 7.98, 7.90, 7.91 and 7.89, respectively. The tasters rated the highest acceptance score for Formula 2 in flavor, with an average score of 7.73 and appearance. The tasters gave the highest acceptance at Formula 4 with an average of 8.02. When analyzed and compared the mean differences, it was found that appearance and color when comparing the mean differences, it was found that the appearance and color were statistically significant (P≤0.05) in aroma, taste, texture and overall preference. There was no significant difference (P> 0.05) Results from study of flax seed supplementation in Bubble tasters rated Recipe 1 for the highest acceptance for aroma and taste, with a mean score of 7.92 and 7.92, respectively, for appearance, color, and overall preference. 8.06 and 7.95, respectively, texture. The tasters rated the same score between Formula 1 and Formula 2, with a mean score of 7.94. when analyzing and comparing the mean difference, it was found that Appearance, color, smell, taste and texture There was a statistically significant difference (P≤0.05).