DEVELOPMENT OF MIXED SPREAD KIWI FRUIT AND MA-TAD (DILLENIA INDICA LINN.) SPREAD AS A GUIDELINE FOR DEVELOPING PROTOTYPE SPREAD PRODUCTS IN THE MON SAM KHOK COMMUNITY, PHATUM THANI PROVINCE

Abstract

This research aimed to develop products from matat raw materials; native to Ban Ngio Subdistrict, Sam Khok District, Pathum Thani Province; into a prototype of future spread products. The objectives were to 1. find the right kiwi-to-sucrose ratio for kiwi spread products and 2. develop it into a kiwi spread product mixed with matat. The results from product quality tests: sensory, physical and chemical quality showed that the kiwi-to-sucrose ratio in the production of kiwi spreads was 70:30. When further developed into a kiwi spread mixed with matat, the kiwi-to-matat ratio was studies at 3 levels: 100:0, 75:25, and 50:50 respectively.
It was found that the most appropriate formula was the kiwi-to-matat ratio of 50:50. It had the sensory acceptance scores regarding color, sour and sweet flavors, the difficulty of spreading, and overall preferences of 6.68, 6.81, 7.54, 7.27, 7.68 and 7.68, respectively; with the L*, a* and b* color values of 50.96, -0.21 and 7.39, respectively, total soluble solid (TSS) value of 60.57°Brix, the a_w value of 0.85, and the hardness, tensile strength, toughness, and adhesion values of 167.16 g, 89.16g, and 10.98 mJ, respectively.