Formulation development of steamed buns by supplemented toddy palm pulp powder

Abstract

The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0, 10, 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g., the moisture, ash, protein, fat and carbohydrate was 39.64, 0.69, 5.33, 5.70 and 55.38 %, respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38, brightness (L*) 10.27, red (a*) 36.25, yellow (b*) 3,421.50 respectively, Hardness 0.85 g force, Springiness 86.25 %, Chewiness 1,314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers, 90 % of them accepted in this product.