Product Development of Vegan Tofu Meatballs Mixed with Banana Blossom

Authors

  • Teerapap Panklai Faculty of Home Economic Technology, Rajamangala University of Technology Thanyaburi
  • Schmuck Srangsriwong Faculty of Home Economic Technology, Rajamangala University of Technology Thanyaburi
  • Awaree Deewo Faculty of Home Economic Technology, Rajamangala University of Technology Thanyaburi
  • Girawat Reanaree Faculty of Home Economic Technology, Rajamangala University of Technology Thanyaburi

Keywords:

banana blossom; Hom Thong Banana; vegan meatballs; tofu

Abstract

According to the Department of International Trade Promotion, Germans prefer to consume bananas blossom instead of meat. They suggested Thai exporters increase their export options. Pathum Thani Province has grown a lot of Hom Thong bananas. Consequently, there is a lot of leftover Hom Thong bananas blossom. The objectives were to study a suitable formula for the evolution of vegan tofu meatballs mixed with banana flowers and investigate the dietary fiber content and the consumer acceptance of the product. This research uses raw materials of Hom Thong bananas blossom from One Banana Company Limited and banana plantation area in Pathum Thani Province. The sensory quality assessment that tested the suitable ratios of Hom Thong banana blossom was evaluated by 50 non-trained assessors with the 9 Point Hedonic Scaling method. The study of the consumer acceptance of the product was evaluated by 100 general people from the Rajamangala University of Technology Thanyaburi and nearby areas. The results showed that the evaluators accepted vegan tofu meatballs mixed with bananas blossom at a ratio of 50:50. The total dietary fiber content was 3.34% (wet basis), and the evaluation of acceptance by the 100-general people to vegan tofu meatballs mixed with bananas blossom (50:50), which the sensory quality assessment found that the mean overall acceptance score was moderate (6.69). This research could be applied to other types of banana blossom. There can help reduce the amount of waste and can increase the value of banana blossom.

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References

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Published

2021-12-23

How to Cite

Panklai ธ. ., Srangsriwong ช., Deewo เ. ., & Reanaree จ. . (2021). Product Development of Vegan Tofu Meatballs Mixed with Banana Blossom. EAU Heritage Journal Science and Technology, 15(3), 130–138. Retrieved from https://he01.tci-thaijo.org/index.php/EAUHJSci/article/view/247224

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Section

Research Articles