Effect of Gac Fruit Aril Powder on Product Development of Tofu Milk Supplemented with Gac Fruit Aril Powder
Abstract
The objective of this research was to study the effect of gac fruit aril powder on the processing of the tofu milk that was supplemented with 0%, 1%, 2% and 3% of gac fruit aril powder. Physical properties such as brightness, color, texture, appearance, chemical properties including pH, lycopene and percentage of DPPH inhibition and microbiological properties including total plate count of samples were analyzed. In addition, sensory evaluation of each product’s appearance, color, odor, taste, texture and overall acceptability was performed by 30 untrained panelists using the 9-point hedonic scale. With respect to the physical properties, it was found that all treatments were significantly different, except for the brightness. As the amount of gac fruit aril powder increased texture, lycopene and percentage of DPPH inhibition values also significantly increased. Chemical properties showed that they were significantly different (p<0.05). Microbiological results revealed that total plate count of all samples met the standard regulation according to the Thai Industrial Standards Institute for tofu milk (CPS.528/2004). Sensory evaluation indicated that taste, texture and overall acceptability of tofu milk products supplemented with 1% of gac fruit aril powder gave the highest scores of 7.56, 7.36 and 7.53, respectively.References
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