Effect of Amount of Paraffin Wax on Quality of Dessert Scented Candles

Abstract

The purpose of this study was to investigate the effect of paraffin concentration on the quality of dessert scented candles. A research goal focuses on investigating the standard dessert-scented candle formula as-well-as the suitable proportion of paraffin in dessert-scented candle production. This study's samples included lecturers, staff, and the student 30 people from the Rajamangala University of Technology Krungthep. The sensory quality of the aroma of dessert-scented candles in Mung Bean Dessert (Thua Kwan) was used to select standard formulas for dessert-scented candles. The first dessert-scented candle formula resulted in liking scores for scent, taste, texture, on overall liking from the two dessert-scented candle formulas. The paraffin wax ratings were higher than the Formula 2 dessert-scented candles. For dessert-scented candles, the paraffin content was tested at three levels: 0 g (formula 1), 20 g (formula 2), and 40 g (formula 3). The sensory aspect of Mung Bean Dessert (Thua Kwan) revealed that the like scores for smell, taste, texture, and overall liking were all positive. Because the ratio of paraffin content to wax content differed, the formula 2 had the highest mean score of the smoked Mung Bean Dessert (Thua Kwan), which by Formula 1 and Formula 3, respectively. As a result, the smell of the dessert made with each candle recipe is unique.