PRODUCT DEVELOPMENT OF THAI CRISPY CAVENDISH BANANA CUSTARD CAKES

Abstract

The purpose of this research was to develop a basic formula for Thai crispy cavendish banana custard cakes by studying consumer acceptance, physical quality, microorganisms, and nutritional value. This research used chiffon cakes, which are the most widely accepted by consumers, to develop Thai crispy cavendish banana custard cakes by investigating the substitution of bananas for palm sugar. The results revealed that consumers preferred the sensory attributes of Thai crispy cavendish banana custard cakes with cavendish banana replacing palm sugar at 50% and 75% by weight, with these preferences significantly higher than other formulas (P≤0.05). The nutritional composition of Thai crispy cavendish banana custard cakes included total energy of 484.03 kilocalories, total energy from fat of 197.91 kilocalories, total fat of 21.99 grams, saturated fat of 8.32 grams, cholesterol of 373.63 milligrams, protein of 15.78 grams, total carbohydrates of 55.75 grams, dietary fiber of 3.44 grams, sugar of 27.32 grams, sodium of 272.36 milligrams, vitamin A of 149.90 micrograms, vitamin B1 of 0.145 milligrams, vitamin B2 of 0.386 milligrams, calcium of 83.87 milligrams, iron of 2.82 milligrams, ash of 1.82 grams, and moisture of 4.66 grams. Physical quality analysis of selected samples indicated firmness, brightness (L*), yellowness (b*), and redness (a*) values of 33.73 Newtons, 62.9, 17.00, and 30.43, respectively. Microorganism analysis demonstrated that the total microorganism count, as well as yeast and mold counts, were lower than 10 CFU/g, meeting the community product standard criteria for cake products (CMU.459/2012)."