DEVELOPMENT OF HEALTHY SNACK PRODUCTS FROM KALE LEFTOVERS OF SUFFICIENCY COMMUNITY ENTERPRISE GROUP IN PHETCHABUN PROVINCE

Abstract

          The objectives of this study were to develop healthy snack products from kale, investigate product quality, consumer acceptance, and transfer knowledge in developing healthy snack products from kale to create commercial values for the community. The study was divided into 3 stages: 1) development of healthy snack recipes from kale, 2) examining the physical quality, chemical quality, and sensory evaluation (9-point hedonic scale) which was analyzed with Duncan’s New Multiple Range Test (DMRT), and 3) technology transfer of snack development process from kale left over from quality cuts, to create commercial value for the community. Data were analyzed by Duncan's New Multiple Range Test (DMRT). The results showed that 3 formulas of healthy snack products from kale were developed: formula 1 using 100 percent fresh kale, formula 2 using 100 percent kale powder, and formula 3 using fresh kale and kale powder (50:50). As for the physical properites, the value of water activity, color value L* a* b* and chemical quality such as moisture, protein, fat, carbohydrate, ash and energy of the 3 formulas of kale crackers were not significantly different (P>0.05). By looking at the consumer satisfaction scores, it was found that the appearances, color, taste, and crispness of the three formulas were not different (p>0.05). But the smell and overall acceptance showed that consumers rated their satisfaction with kale crackers for Formula 1 as the best, equal to 8.01±0.76, followed by formula 3 and the formula 2 equal to 7.95±0.55 and 7.60±0.68, respectively, which was statistically different (p<0.05). As for the technology transfer in the process of developing healthy snacks from kale left over from cutting quality to create commercial values for the community, it was found that the participants rated overall satisfaction as the highest level with an average 4.80±0.41.