Developing Low Energy Curry Puffs of Community in Muak Lek District, Saraburi Province

Abstract

The objective of this study was to develop low energy curry puffs of community in Muak Lek district, Saraburi province. The fillings consisted of minced chicken, potatoes, onion, butter, sugar, soy sauce, curry powder, and salt. The outer dough of the curry puff contained wheat flour, rice flour, soybean oil, sugar, salt and water while the inner dough included wheat flour, rice flour and soybean oil. The proportion of the inner to the outer dough was 1:2 by weight. The calorie of the curry puff was reduced by means of modifying ingredients and cooking methods. Calorie testing and sensory evaluation were employed to compare the effects of those recipes and cooking methods.  From the tests, it was found that the better methods for reducing calories were replacing wheat flour with 30% rice flour. Other methods to reduce calories were draining of oil by hot air oven, refrigeration before frying, frying dough twice, replacing palm oil with butter, and replacing wheat flour with 15% rice flour, respectively. Sensory evaluation by 50 people found that the curry puff with whole wheat flour gained a higher satisfaction score than the curry puff with wheat flour mixed with rice flour.