Product Development of Butterfly Pea Bread with Soybean Tofu
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Abstract
This research aimed to 1) study the formula of Butterfly Pea Bread and 2) study the appropriate amount of soybean tofu in Butterfly Pea Bread. The experiment was designed in a randomized complete block design (RCBD). The sensory quality in terms of appearance, color, aroma, taste, texture and overall liking was evaluated using a 9-point hedonic scale. Fifty panelists including lecturers, students and personnel from the Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon, were used. The data were averaged ( ), analyzed for variance (ANOVA) and compared for least significant difference (LSD).
The results of the study of three basic bread formulas found that the panelists accepted bread formula 2 the most with overall liking scores for appearance, color, aroma, taste, and texture of the bread at a very like level. The study of the appropriate amount of butterfly pea water for bread products at 4 levels namely 0, 4, 6 and 8 percent of water weight of total ingredients found that the panelists accepted the second butterfly pea flower bread formula at 4 percent of water weight of total ingredients. The overall liking scores for appearance, color, aroma, taste and texture of the butterfly pea flower bread were at the moderate liking level. The study of the appropriate amount of soybean tofu in butterfly pea flower bread products at 4 different levels namely 0, 15, 25 and 35 percent of the total weight of the ingredients used in the formula found that the panelists accepted the butterfly pea flower bread supplemented with 25 percent of soybean tofu of the total weight of the ingredients at the moderate liking level. The addition of tofu affected the color of the butterfly pea flower bread, causing the L* and b* values to decrease the a* value to increase the texture to be harder and denser and it to be more elastic and soft. 100 g of butterfly pea bread with soy tofu contains 46.95 g of carbohydrates, 11.42 g of protein, 6.88 g of fat, 0.75 g of ash, 34.00 g of moisture and 4.00 mg of anthocyanin.
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