Product Development of Butter Cake Supplemented with Baegu (Liang) Leaf Powder
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Abstract
This research aimed to 1) study the basic formula of the butter cake product, 2) study the appropriate amount of Liang leaf powder in the butter cake product, and 3) study the consumer acceptance of the butter cake product supplemented with Liang leaf powder the research was designed in a randomized complete block design (RCBD) the data from the basic formula were averaged (), analyzed for variance (ANOVA) and compared to the least significant difference (LSD) the results of the sensory quality evaluation of the basic butter cake formula using 50 panelists found that the panelists rated Formula 3 higher than Formulas 1 and 2 in terms of appearance color smell taste texture and overall liking at the like very much level. With the average scores of 8.12, 8.16, 8.28, 8.42, 7.68 and 8.48 respectively. The appropriate amount of Liang leaf powder in butter cake products was determined by 50 panelists. The panelists accepted the butter cake product with Liang leaf powder added at 6 percent of the total cake flour in terms of appearance, color, smell, taste, texture, and overall liking at the very like level. The result of the analysis of the properties of the butter cake product with Liang leaf powder added 100 grams of butter cake with Liang leaf powder added contains 6.38 grams of protein 19.12 grams of sugar 40.11 grams of carbohydrates 31.64 grams of moisture, 20.57 grams of fat, 1.30 grams of ash, and 254.96 micrograms of beta-carotene the consumers accepted the butter cake product with Liang leaf powder added by 150 panelists, accounting for 80.67 percent. The product is beneficial to the body use foil cups to pack 1 piece, weight 20, price 21-25 baht distributed in bakery shops.
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