Browsing by Author "Tatsawan Tipvarakarnkoon"
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    Consumer test and food pairing of developed cashew nut butter
    ( 2015) Tatsawan Tipvarakarnkoon
    The purpose of this research was to conduct a consumer test and food pairing test on a new developed butter product. Butter was produced from roasted broken cashew nut blended with trans-fat free hydrogenated vegetable oil, salt and sugar. A consumer test was conducted by a hundred consumers. of consumers accept the developed product with the overall liking score of . ± . for cashew nut butter and . ± . for bread sticks coated with cashew nut butter. Product pairing between the developed cashew nut butter with eight different types of food was evaluated by seventy-five panelists. This was to identify product harmony by evaluating each pair of product on a 10-point matching score (0 refers to no match and 10 refers to ideal match) and then ranking them from least match (1st rank) to best match (8th rank). Product pairing was carried out by dividing into two groups. First group of product (pineapple jam, strawberry jam, cocoa and cream cheese) was tested by mixing with cashew nut butter and spreading on white milk bread. A second group of product, cashew nut butter was coated on the bread stick with four different types of food (chopped dried cranberry, chopped dried pineapple, cereal and honey). The results showed that the highest score of matching level belonged to dried cranberry, cereal and dried pineapple (8.7, 8.0, and 7.7, respectively). This is also compliance with the ranking sum results. Best match to the developed cashew nut butter product was chopped dried cranberry coated on bread sticks, following by dried pineapple and cereal (P < 0.05).