DEVELOPMENT OF BAKED PLANT-BASED HIGH PROTEIN CRISPY FISH CHIPS PRODUCT
Keywords:
Plant-based Fish Product, Baked Crispy Fish Chips, High Protein PlantAbstract
This research aimed to develop baked crispy fish product from split-gill mushroom, red bean, and glutinous rice flour instead of using fish meat. In the study, four formulae of the ratio between split-gill mushroom, red bean, and glutinous rice flour were 50:40:10 (Formula 1), 70:20:10 (Formula 2), 75:20:5 (Formula 3), and 70:25:5 (Formula 4), respectively. Then, after drying, their physical quality and sensory evaluation were analyzed. The sensory evaluation was carried out by fifty taste panelists using the 9-point hedonic scale. It was found that after drying, the thickness of products made from using all four formulae ranged from 0.55 to 0.72 mm; while their moisture quantities were between 5.56% to 6.75%, respectively. The a* value decreased significantly with the increasing of split-gill mushroom ingredient (p < 0.05). As for the results of sensory evaluation, it was found that the Formula 1 product had the highest favorite scores for the color (7.28 ± 1.90), split-gill mushroom aroma (7.20 ± 1.62), salty taste (7.22 ± 1.37), sweet taste (7.04 ± 1.74), and overall liking (7.20 ± 1.69). Although the favorite scores for red bean aroma and the crispness of the Formula 1 product were less than those of the Formula 4 product, the Formula 1 product had the highest acceptability (32%), followed by those of the Formula 4 product (26%), Formula 2 product (20%), and Formula 3 product (12%), respectively. All four formula products were accepted by 90 percent of the testers. In conclusion, plant-based fish meat product can use a mixture of split-gill mushroom, red bean, and glutinous rice flour in the ratio of 50:40:10 as a substitute for fish meat.
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“ข้าพเจ้าและผู้เขียนร่วม (ถ้ามี) ขอรับรองว่า บทความที่เสนอมานี้ยังไม่เคยได้รับการตีพิมพ์และไม่ได้อยู่ระหว่างกระบวนการพิจารณาลงตีพิมพ์ในวารสารหรือแหล่งเผยแพร่อื่นใด ข้าพเจ้าและผู้เขียนร่วมยอมรับหลักเกณฑ์การพิจารณาต้นฉบับ ทั้งยินยอมให้กองบรรณาธิการมีสิทธิ์พิจารณาและตรวจแก้ต้นฉบับได้ตามที่เห็นสมควร พร้อมนี้ขอมอบลิขสิทธิ์บทความที่ได้รับการตีพิมพ์ให้แก่สถาบันการจัดการปัญญาภิวัฒน์หากมีการฟ้องร้องเรื่องการละเมิดลิขสิทธิ์เกี่ยวกับภาพ กราฟ ข้อความส่วนใดส่วนหนึ่งและ/หรือข้อคิดเห็นที่ปรากฏในบทความข้าพเจ้าและผู้เขียนร่วมยินยอมรับผิดชอบแต่เพียงฝ่ายเดียว”
