Research on the use of whey protein supplements in butter cookies from lotus seed flour. The objectives were to study 1) basic formula for butter cookies from lotus seed flour 2) the appropriate amount of whey protein added in butter cookies from lotus seed flour 3) nutritional value of butter cookies with basic formula lotus seed flour and whey protein supplement in lotus seed flour cookies 4 ) the consumers’acceptance of butter cookies from lotus seed flour fortified with whey protein. The results of the selection of the basic formula butter cookies from lotus seed flour by using sensory quality assessment in various aspects including appearance color smell taste and texture of the three formulas were found that the overall results were statistically significant (p ≤ 0.05). and the sensory quality score of Formula 1 was greater than Formula 2 and Formula 3. The overall score was very high and the mean score were 8.50 ± 0.53 8.53 ± 0.73 8.47 ± 0.77 8.40 ± 0.72 8.30 ± 1.08 8.47 ± 0.77 respectively. Therefore the researcher chose Formula 1 as the basic formula for the study of whey protein supplementation. The proportion of whey protein in butter cookies from lotus seed flour were at 3 levels: 5 10 and 15 percent of the total flour mixture weight. It found that the participants accepted the butter cookies from lotus seed flour in 10% whey protein-fortified formulas more than 5% and15%. at the high overall score. The mean scores in various aspects such as appearance color smell taste and texture were 8.43 ± 0.94 8.53 ± 0.68 8.57 ± 0.73 8.47 ± 0.63 8.10 ± 1.13 8.40 ± 0.72 respectively. In the study of the nutritional value of basic formula of butter cookies from lotus seed flour and whey protein supplementation in butter cookies from lotus seed flour at 40 g. were found that whey protein supplementation in butter cookies from lotus seed flour provided more nutritional value than the basic formula with 12.72 g protein 55.76 g of added carbohydrates and reduced energy to 505.40 kcal. For the acceptance of 100 consumers towards whey protein lotus seed flour butter cookies it was found that consumers rated the preference of butter cookies with whey protein added in shape color smell taste texture. The overall preferences were in the range like very much to like at 98 %. There were 95% of consumers who willing to buy whey protein fortified lotus seed butter cookies at the market. Using a can packaging container with 20 cookies and sold at a price of 30 baht.

Rice flour-based cookies are gluten-free products. Cricket powder and isolated soy protein are alternative protein sources which can provide desirable nutrition. Xanthan gum is one of the hydrocolloids affecting the texture of cookies. This study investigated the effect of cricket powder (CP) isolated soy protein (ISP) and xanthan gum on the physical chemical and sensory qualities of rice flour-based cookies. The substitution of rice flour with two protein sources CP (25 and 35%) and ISP (0 25 and 35%) in the cookie formulations which were evaluated for their qualities using a 2x3 factorial arrangement in a completely randomized design. The result showed that when CP increased or ISP decreased the diameter of the product significantly (p≤0.05) increased but the hardness of the product significantly (p≤0.05) decreased. The effect of xanthan gum (0 0.14 0.28 and 0.42%) on the quality of products was also evaluated. It indicated that the increase in xanthan gum content significantly (p≤0.05) increased water activity moisture content and hardness of product while the liking score for hardness and overall liking significantly (p≤0.05) decreased. Therefore the optimal formula of rice flour cookies was 25% CP and 35% ISP for rice flour replacement without xanthan gum.

research included 3 different basic recipes of Belgium Waffles. The findings indicated that the first basic recipe of Belgium Waffles was recognized by the tasters at the highest level of preference. Then the researcher selected the first basic recipe to study from the different amounts of whey protein added including 5% 10% and 15%. From the study found that the optimum amount of whey protein to be added in Belgium Waffles was the recipe with 10% added with at the average preference score both texture and overall of 7.63±0.00 7.73±1.01. Moreover Belgium Waffles added with whey protein had more nutritional values in its nutrients than the basic recipes with 10.55 g of protein and 45.97 g of carbohydrate decreased from the basic recipes and also provided 396.81 kcal of energy per 100 g weight. In addition Belgium Waffles with added whey protein was recognized by 98% of the consumers. The factors of product recognition were novelty beneficial for the body easiness to eat and the new options for people who enjoy eating snacks or desserts. From the study on Belgium Waffles with added whey protein with 40 g pack size at a price of 30 baht/piece there were(3) 97% of the consumers who were interested in buying Belgium Waffles added with whey protein.

This research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out using the acceptance scores on appearance color smelling viscousness smoothness overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance color smelling viscousness smoothness overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.