Product Development by Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons. The objective is to study the basic formula of macarons The amount of Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons to study the right type of Macarons filling and to study the chemical composition of macarons using white kidney bean powder instead of almond powder. A baseline formula which was selected from the sensory test results using a 9-level favorability scoring method found that Jetnipats macaron formula (2013) was accepted by sensory testers in terms of smoothness Macarons pied color smell taste texture and overall preference. Selected base formulations were developed by using white kidney bean powder to substitute almond powder in macaron recipes at the substitution levels of 20 30 and 40 percent of almond weight. It was found that the characteristics of macarons obtained when replacing almond powder with more white kidney bean powder resulted in darker macarons. The brightness (L*) decreased the redness (a*) and the yellowness (b*) increased (p≤0.05) when testing the sensory quality. It was found that the sensory testers accepted macaron using 20 percent white kidney bean powder instead of almond powder over the 30 and 40 percent substitutes in all attributes. Macaron products that used white kidney bean powder instead of almond powder at 20 percent had sensory quality scores for smoothness macaron pied color smell taste texture and overall liking were 8.70 8.50 8.26 8.60 8.63 8.50 and 8.50 respectively which were in high liking level. And sensory testers rated their preference for a white bean macaron filled with chocolate ganache over a marmalade filling and buttercream filling Because the smell of chocolate ganache masks the unique smell of white kidney beans. And the bitter taste of chocolate ganache can also help reduce the sweetness of the macarons. Chemical composition studies have shown that replacing almond powder with white kidney bean powder can also reduce the fat content of macarons.

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple which are 0 percent (control formula) white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart 50 percent 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance color smell taste texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste texture and overall liking. With an average 7.50 7.40 and 7.43 respectively At a moderate level. Regarding appearance and color tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance compare the differences. Found that the appearance color smell taste texture and overall liking. There is a statistically significant difference at the level of 0.05.