Development of Yanang Leaf Juice Fortified Noodles Product

Abstract

The objectives of this research were to study : 1) Basic noodle recipes for noodle product development. 2) Appropriateness of water content of Yanang leaves to partially substitute water in noodle products fortified with Yanang leaf juice. and 3) Acceptance of Yanang Leaf Noodles through the quality development process, with basic noodles recipe from research with randomness in complete blog. To assess the sensory quality in terms of color, smell, taste, texture (well set), and overall inclination to obtain an accepted test formula. The sample group are students of Sakon Nakhon Rajabhat University, academic year 2020 and Population in Muang District Sakon Nakhon Province. The research instrument was a questionnaire and a product of noodles fortified with Yanang leaves. Data analysis was percentage, mean, standard deviation. and use content analysis. The results of the research found that, accepted basic noodles recipes beautiful yellow Free from unpleasant odors, good taste, well-set noodles, the amount of water from Yanang leaves partially replaced plain water. in noodle products with water added to Yanang leaves The ratio of Yanang leaf juice to water is 50 : 50 percent is popular, and the acceptance of Yanang leaf noodles fortified food products through the quality development process It is accepted at the highest level of acceptance, the average score was 38.57 percent.