การพัฒนาผลิตภัณฑ์ขนมเทียนด้วยฟักทอง

The objectives of the current research entitled “The Product Development of stuffed dough pyramid with Pumpkin” were to (1) select the original recipes of stuffed dough pyramid (2) study the appropriated amount of pumpkin to substitute glutinous rice flour (3) study the consumer acceptance and the nutritional values of stuffed dough pyramid with pumpkin Among three original recipes the 3rd recipe gave the highest score in color (8.00) taste (7.60) and texture (7.00) thus the 3rd original recipe was chosen for further study The results showed that the appropriate amount of pumpkin in the stuffed dough pyramid formulation was 30% as indicated by the highest scores in texture (8.40) overall liking (8.40) color (8.30) taste (8.20) and appearance (8.10) respectively. According to the consumer acceptance study from 150 consumers approximately 66.70% consumers accept the stuffed dough pyramid with pumpkin in the level of like extremely and 22.00% consumers accept in the level of like very much. For the nutritional composition study the stuffed dough pyramid with pumpkin contained 66.42 g β-carotene 1.5 g fat 0.34 g folate 32.14 g lutein and 158.22 IU vitamin A while the original recipe contained only 1.42 g Fat and was not found β-carotene folate lutein and vitamin A