The Use of Modified Starch and Seasoning for the Development of Baked Cashews

Abstract

The study of the amount of modified starch at 5, 10 and 15% (w/w) by cashews and the amount of seasoning (kuay-tiew-rau, kaeng-khiew-wan and stir fried clams with roasted chili paste) at 5, 10 and 15% (w/w) by cashews for coating cashews before baking. It was found that the amount of modified starch at 10% (w/w) by cashews and the amount of every seasoning at 10% (w/w) by cashews was highly acceptable for sensory evaluation. The kuay-tiew-rau seasoning received the highest acceptability score for every sensory evaluation such as coated shapes, flavor, taste of seasoning, crispy, and overall acceptability with the scores of  8.4 ± 0.11, 8.3 ± 0.10, 8.3 ± 0.10, 8.2 ± 0.11 and 8.3 ± 0.10, respectively (p > 0.05). When checking the 3 baked cashews formulas with modified starch at 10% (w/w) by cashews for water activity, moisture content, and crispiness, the results revealed that kuay-tiew-rau seasoning formula had the least water activity and moisture content, but the highest crispiness. In contrast, kaeng-khiew-wan seasoning formula had the highest water activity and moisture content, but the least crispiness. For microorganisms, there was no contamination of yeast, mold, Coliforms and E. coli.