Development of Khao Puk Nga Khi Mon Crispy

Abstract

Khao Puk Nga Khi Mon is a local product and is considered as the food culture of the northern tribes.  According to the traditional processing, Khao Puk Nga Khi Mon has a short shelf life from the unstable heating method.  This study aimed developed the heat stable processing and taste of crispy Khao Puk Nga Khi Mon.  Three recipes were obtained from 3 different tribes by interviews to maintain the uniqueness of the product.  The selected recipe was heated with different methods including hot air oven (180 °C, 10 mins) and a crispy waffle maker (700 watt, 3 mins).  The sensory evaluation (9-point hedonic scale) was performed with 30 panelists. The result showed that heating with crispy waffle maker had the highest sensory attribute mean scores including appearance, color, odor, taste, texture and overall acceptance as 6.83 ± 1.11, 6.93 ± 1.04, 6.00 ± 1.31, 6.50 ± 1.48, 7.33 ± 0.95 and 7.17 ± 1.05ม respectively. However, tasteless and oily were remarked by panelists.  Therefore, the study of cane sugar adding was conducted at 0, 5 and 10 percent of total weight.  The sensory evaluation (5-point hedonic scale) was carried out with 100 panelists.  It was found that 10% cane sugar was accepted and had the highest sensory attribute mean scores including appearance, color, odor, taste, texture and overall acceptance as 6เท่ากับ 3.82 ± 0.84, 3.78 ± 0.88, 3.83 ± 0.84, 4.14 ± 0.86, 4.03 ± 0.83 and 4.14 ± 0.81 respectively.  Moreover, the modification of the production process and ingredients resulted in crispy Khao Puk Nga Khi Mon with a_w value of 0.39, thus extending shelf life longer than the original product about 3 months.  In addition, the cost and selling price were analyzed, it was found that one container of 15 pieces was sold at a price of 45 baht; there would be a profit of 12 baht with 33 baht of production cost.