Development of Fried Crispy Lotus Seed Ginger Flavor

Abstract

Development of fried crispy lotus seed ginger flavor was started from marketing survey at 4 supermarkets in Phitsanulok. It was found 3 products, namely crispy lotus seed, crispy lotus seed honey flavor and crispy lotus seed with sea salt. Peanuts coated such as coconut cream flavor, milk flavor, coffee flavor, wasabi flavor, nori wasabi flavor, honey flavor, etc. Focus group discussion used target consumers age 20-45 from 10 persons at Rajamangala University of Technology Lanna Phitsanulok. Result showed that the consumers selected ginger flavor. The optimum formulation of fried crispy lotus seed ginger flavor consisted of crispy lotus seed 45.45 %, sugar 13.64 %, wheat flour 22.72 %, ginger juice 13.64 % and ginger powder 4.55 %. All ingredients were mixed and deep fat frying at 160 0C for 7 min. Carbohydrate, protein, fat, ash, fiber, moisture contents were 54.83, 11.85, 28.63, 1.20, 3.61 and 0.58 %, respectively. The microbial loads of total count, yeast and mold were less than 1.0 x 102 cfu/g. The overall liking of fried crispy lotus seed ginger flavor was rated as like moderately (7.91)