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Chanirat Phungbunhan
Karun Phungbunhan
Thanet Ruangdech


This research aims to study the amount of plum powder suitable for the quality of dragon fruit peels leather mixed plum powder products, to study the nutritional value of dragon fruit peels leather mixed plum powder products and study consumer acceptance. By studying the amount of plum powder with 4 different levels: 0 percent (control formula), 1, 2, and 3 percent by weight of all ingredient, and then studying consumer acceptance. Study physical and chemical properties including color values (L* a* and b*), toughness  Stickiness, Water Activity (Aw) and pH study nutritional values include moisture, ash, protein, fat, fiber, carbohydrates and calories. The results showed that the amount of plum powder used in the dragon fruit peels leather mixed plum powder products. Affects consumer acceptance, effects on physical and chemical properties and nutritional value of dragon fruit peels leather mixed plum powder products. When there is a larger amount of plum powder, the color values (L* and b*), toughness and stickiness are reduced, while the color values (a*) and pH are statistically significantly increased (p <0.05) and have a nutritional value of moisture, ash, protein, fat, fiber, carbohydrates and calories to 29.22, 11.76, 3.07, 0.14, 3.79 and 81.22 grams per 100 grams and calories 338.42 kcal. The moisture content, ash, protein, fat and fiber of dragon fruit peels leather mixed plum powder products increased statistically significantly. However the total amount of carbohydrates and calories decreased, according to the study, and consumers accepted the dragon fruit peels leather mixed plum powder products with the highest amount of plum powder at 3 percent. There is a moderate to very like acceptance score in all features.


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Phungbunhan, C. ., Phungbunhan, K., & Ruangdech, T. . (2021). DRAGON FRUIT PEELS LEATHER MIXED PLUM POWDER PRODUCTS. Dusit Thani College Journal, 15(3), 116–130. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/253856
Research Article


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