Development of a Recipe for Kanom Khaotoo Supplemented with Perilla seeds

Abstract

This study aimed to develop a recipe for Kanom Khaotoo supplemented with perilla seeds. This study investigated 3 basic recipes for Kanom Khaotoo. The sensory qualities including color, odor, flavor, texture and overall liking were evaluated by 10 experts using 9-point Hedonic scale. For all attributes, the average liking scores were 7.80, 7.10, 6.60, 7.10 and 6.90, respectively. After that, the appropriate amount of perilla seeds was studied at 5%, 10% and 15% of the total ingredient weight. The sensory qualities of the samples were evaluated for color, odor, flavor, texture and overall liking by 10 experts using 9-point Hedonic scale. The result showed that Kanom Khaotoo supplemented with 5% perilla seeds received the average liking scores at 6.90, 6.50, 7.80, 6.80 and 7.20, respectively. For the consumer acceptance test, the samples were more female than male and mostly at the age of 21-30 years. The 94% of the samples accepted the developed product and the 81% of the samples would buy the product. Proximate analysis of 100 g developed product showed the presence of 24.10% moisture, 1.33% ash, 15.57% fat, 5.01% protein, 53.99% carbohydrates, 2554.15 mg of omega-3 fatty acids, 988.63 mg of omega-6 fatty acids and 1118.65 mg of omega-9 fatty acids.