????????????????????????????????????????????????????? (Musa saba)

Abstract

The objective of this research was to study the using of Banana Flour (Musa saba) as a support for the survival of Lactobacillus plantarum TISTR 2084 starter powder which was as an important raw material in the production of sour cream. Development of cacao synbiotic cream supplemented with Kluai Hin (Musa saba) flour were stored at 4 �C for a period of 28 days. It was found that the amount of lactic acid bacteria gradually decreased and could be stored for 14 days. The starter powder has a water activity, moisture content and the amount of lactic acid bacteria were 0.55+0.00, 8.61+0.07 and 8.11 log CFU/g, respectively. When the starter powder from banana flour was applied to making sour cream, It was found that the pH and total acidity were analyzed as 5.46�0.11 and 0.42�0.07%. The acidic conditions were suitable for the survival of LAB. The syneresis was 5.00�0.67 and LAB as 11.31 log CFU/g. The development of product development of cacao synbiotic cream supplemented with Kluai Hin (Musa saba) banana flour was studied the sensory acceptance by mixture design. The parameter factors were consist of coconut whipping cream (A) 40-60 %, sour cream (B) 40-60 %, and corn starch (C) 5-10 %, A+B+C = 100. Study of physicochemical characteristics and sensory testing using the 7-Point Hedonic Scale by 30 target testers. It was found that formula 4, consisting of 40 % coconut whipping cream, 55 % sour cream, and 5 % corn starch had the highest consumer acceptance score. The study feasibility product by comparing with commercial products. It was found that the overall acceptance of product (8.13�0.50) was greater than the overall acceptance of commercial product (7.77�0.56). The results of the study of the physical characteristics of the product compared with commercial product. Results were found that the adhesion value and the firmness value of the Synbiotic Cream product as 8.12�0.68 and -5.51�0.02, respectively. It has no significant difference when comparing commercial products. The results of testing the syneresis value during storage for of 9 days found that the initial value in the range was about 4.11+0.47 - 4.17+0.65%. The value was obtained better than commercial products. In addition, the shelf life was storage at 4�C for 9 days. It was found that the total bacteria count and LAB were 9.86�0.09 and 7.64�0.10 log CFU/g, respectively. The total bacteria count was more than the amount of LAB by 2 log CFU/g. Therefore, it can be considered that the synbiotic cream product can be stored for only 5 days with the amount of LAB to 8.11�0.07 log CFU/g. Feasibility analysis of the product synbiotic cacao cream supplemented with banana flour were studied the decision to purchase the product from the test group of 50 people. It was found that there was an overall acceptance score of 8.20�0.34, with all testers deciding to purchase the product of cacao synbiotic cream supplemented with Kluai Hin (Musa saba) banana flour with 100%.

????????????????????????????????????????????????????? (Musa saba) ????????????????????????????????? Lactobacillus plantarum TISTR 2084 ????? ????????????????????????????????????????????? ????????????????????????????????????????????????????????????? ?????????????????? Lactobacillus plantarum TISTR 2084 ???????????????????????????????????????? 4 �C ???????????? 28 ??? ?????????????????????????????????????????????????? ? ???????????????????????? 14 ??? ?????????????????????????????? ?????????????? ??????????????????????????? ???????????? 0.55+0.00, 8.61+0.07 ??? 8.11 log CFU/g ???????? ??????????????????????????????????????????????????????????????????? ????? ?????????????????????????????????????????????? ??????? 5.46�0.11 ??? 0.42�0.07 ????????????????????????????????????????????????????????????? ?????????????????????? 5.00�0.67 ?????????????????????????????????? 11.31 log CFU/g???????????????????????????????????????????????????????????????????????????????????????????????????????????? Mixture Design ???????????????????????????????????????????????????? (A) ?????? 40-60 ??????????? (B) ?????? 40-60 ?????????????? (C) ?????? 5-10?????? A+B+C = 100 ?????????????????????????????????????????????????????????? 7-Point Hedonic Scale ????????????????????????????? 30 ?? ???????????? 4 ???????????????????????????? ?????? 40 ??????????? ?????? 55 ?????????????? ?????? 5 ?????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????? (8.13�0.50) ??????????????????????????????????????? (7.77�0.56) ??????????????????????????????????????????????????????????????????????????? ????????????? ???????????????????????????????????????????????????? 8.12�0.68 ??? -5.51�0.02 ????????????????????????????????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????????? 9 ??? ???????????????????????????? 4.11+0.47 � 4.17+0.65 ????????????????????????????????????? ??????????????????????????????????????????????? 4 �C ???????? 9 ??? ????? ???????????????????????????????????????????????????? ??????? 9.86�0.09 ??? 7.64�0.10 log CFU/g ???????????????????????????????????????????????????????????????????????? 2 log CFU/g ?????????????????????????????????????????????????????????? 5 ??? ?????????????????????????????????????????????? 8.11�0.07 log CFU/g????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????? 50 ?? ????? ???????????????????? ??????? 8.20�0.34 ????????????????????????????????????????????????????????????????????????????????? 100