Development of Pancake Product with a mixture Of Ripe Golden Banana

Abstract

The  research  objectives  of  Development  of  Pancake  Product  with  a  mixture  of  Ripe  Golden  Banana  were:  1)  To  study  the  ratio  of  ripe  golden  bananas  in  pancakes  baking  2)  To  study  consumer  satisfaction  towards  pancake  dessert  products  containing  ripe  golden  bananas.   The  sensory  quality  was  tested  on  a  sample  group  of  students  and  general  public  in  Phetchaburi  Rajabhat  University  both  male  and  female  who  was  aged  15  years  and  over, total  90  people  by  accidental  random  method.  The  statistical  distributions  of  frequency  were  used  percentage, mean  and  standard  deviation.  Data  analysis  with  computer  programs

In  this  research, the  suitable  ratio  of  Ripe  Golden  Banana  in  making  Pancake  was  used  the  ratio  of  the  net  weight  of  the  pancake  flour  as  follows.  Recipes  1  flour  pancakes  325  g.  per  Ripe  Golden  Banana  of  25%.  Recipes  2  flour  pancakes  325  g.  per  Ripe  Golden  Banana  of  50%.  And  Recipes  3  flour  pancakes  325  g.  per  Ripe  Golden  Banana  of  75%.

The  results  of  consumer  satisfaction  research  towards  pancake  products  containing  Ripe  Golden  Banana  were  found  that  the  recipes  2  (N409)  325  grams  of  pancake  flour  per  50%  Ripe  Golden  Banana  was  the  most  satisfied  from  the  sensory  evaluation  by  color, smell, taste, texture  and  overall  (  =  3.90,  3.72,  3.63,  3.73,  and  3.90), respectively.