The Development of healthy steamed bun (Mantou) products with vegetable Chaya (Tree spinach) juice supplement


  • Sungwan Chompuja คณะโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต
Keywords: Steamed bun (Mantou), Chaya (Tree spinach), Healthy food


The objective of this research was to study the suitable amount of chaya juice as a substitute for water in steamed bun (Mantou) products for health steamed bun (Mantou) products. When using chaya juice instead of water in steamed bun (Mantou) at 25, 50, 75 and 100 percent (by water weight), the sensory quality assessment results showed that The optimum amount of chaya juice is 50%, which increases the use of chaya juice will affect the quality of the bun. Steamed bun (Mantou) had yellow-blue (b *), moisture (Aw) and chemical composition, especially the analysis of antioxidant activity by DPPH 12.13 mg TE / 100g method and all phenolic compounds. 81.71 mg GAE / 100g is clearly increased over the base formula. As for the brightness (L *), the red-green brightness (a *), the specific volume decreased. Most of them accept product acceptance and have a 54.44 percent demand for shopping, and there are reasons for choosing a product that is highly nutritious. As for the cost price calculation, it was found that Can produce 35 pieces with a cost price of 54. 09 baht, the price per piece is 1.55 baht. The selling price is based on the percentage of the cost that is profitable, the price is 5 Baht per piece. Therefore, the development of healthy steamed bun (Mantou) products by supplementing chaya juice It can also be developed into a product that offers great benefits and as a healthy alternative food product.