Product Development of Flour Roll Cracker (Thong-moun) Supplemented with Calcium from Tilapia Nilotica Fish Bone Powder
This research aimed to study the chemical composition of Tilapia bone powder included, carbohydrate, protein,
fat, ash, and calcium contents were 4.95 g, 1.8 g, 23.9 g, 9.59 g, 60.56 g, and 21,500 mg, respectively. The most accepted
recipes included: Tapioca flour, wheat flour, eggs, coconut milk, sugar, and then tilapia bone powder were added to the three
types of Thongmuan dessert products: 10%, 20% and 30% of total weight of flour. The study of physical and sensory
characteristics, the test results of physical quality, it found that Tilapia bone powder supplementation had no statistically
significant effects on L *, a * and b * at the 95% confidence levels. And when analyzing texture, hardness and crispness, three
levels of tilapia did not affect the hardness, however, when considering the crispness, it found that an increase in the
supplementation of Tilapia bone powder resulted in higher crispness. Tilapia supplementation at 30% was statistically
significant at the 95% confidence level. When studying the aw values, it was found that the supplementation of tilapia bones
did not significantly affect the aw values at the 95% confidence level. Sensory Quality Assessment of Tilapia Bone Powder in
Thongmuan dessert, it was found that the taste and color characteristics were significantly different at the 95% confidence
level. The characteristics of odor and overall preference; the testers gave similar ratings, as a result, the appearance and
texture (crispness) did not differ significantly at the confidence level of 95%. Carbohydrates, protein, fat, ash and calcium
were 2.01 g, 73.39 g, 5.92 g, 11.78, and 6.90 g, respectively.
Keywords - Tilapia Bone, Thongmuan and Calcium.