Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.

The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00 1.80 and 3.60 % w/w skim milk) of Jerusalem artichoke flour was added to yoghurt milk. Samples of different treatments were analyzed for their pH titratable acidity viscosity total soluble solid total solid syneresis and 9 – point hedonic scale sensory test (color flavor taste texture and overall acceptability). It is found that stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was the most suitable formula for stirred low-fat yoghurt production because its viscosity was similar to the commercial yoghurt and based on sensory test the optimum of 3.60 % Jerusalem artichoke flour in the yoghurt was ideal. Tester accepted yoghurt product in term of color and flavor as like very much and taste texture and overall acceptability as like moderately. Stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour maintained pH and microbiological qualities when stored at 10๐C for 15 days. The total count of lactic acid bacteria in the stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was 7.87 log CFU/g (21 days).