Abstract From a study of the use of substitute soy milk, fresh milk in caramel lakhat star was intended to study the basics of lakhat euro custard and caramel to the quantity of soy milk that is used as a substitute for fresh milk caramel lakhat euro custard in different quantities, 3:25% to 50%, and 75% of the weight of all fresh milk by random trials planned in bon.Chest (Randomized Complete Block Design, RCBD) and sensory quality assessment in the appearance. Color, smell, taste, texture, and overall approach to tasting like the score like the 9 levels (9-Point Hedonic Scale), the use of 40 people tasting experiment 2, where is the teacher and the students. Can the Department of tea, food and nutrition, Faculty of technology, home economics? Rajamangala University of technology Phra Nakhon and the information that has come to mean (X) ANOVA (Analysis of Variance, ANOVA) and compared with the average difference in how (the Least Significant Difference, LSD). From that sample, accepted the use of substitute soy milk, fresh milk in caramel lakhat the star level. 25% at most in terms of color, taste, texture and overall level of 50% of the part I like the appearance and the 75% level, in terms of smell as the level of 25% when analysing the variance (ANOVA Analysis of Variance,) and compare the differences of the average method (Least Significant Difference, LSD) showed that the appearance, color, odor, and texture. There are no differences in the statistical significant. In terms of taste and texture There is a difference in the statistical significant level 95 percent confidence.
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