Proceeding2562

988 การประชุมวิชาการระดับชาติมหาวิทยาลัยทักษิณ ครั้งที่ 29 ประจ�ำปี 2562 วิจัยและนวัตกรรมเพื่อการพัฒนาที่ยั่งยืน The Study of Stevia syrup replacement sugar in Foi Ngern Dessert Patthama Kanjanarak 1* , Ketsara Chaiyapoon 2 , Yongyut Choomtrinork 2 Abstract Introduction : In dessert product, egg yolk is Popularly used more than white egg . White egg is remainder. Foi Ngern Dessert is development from white egg by bringing the remain egg whites sprinkle in syrup is Foi Ngern Dessert. Objectives : The objectives of this research were to study a quantity of stevia syrup replacement in sugar within Foi Ngern Dessert , Study of Consumer Test and Study the Total sugar content of the Foi Ngern Dessert Methods : In research use stevia syrup replacement sugar by make an adjustment quantity of sugar become lower in ratio 30 , 50 and 70 percentage. after that Study of Consumer Test by Sensory tests with 5 point he- donic scale tests and Study the Total sugar content of the Foi Ngern Dessert with AOAC 2016 methods Results : The findings of this research found that use stevia syrup replacement sugar by make an adjustment quantity of sugar become lower in ratio 30 , 50 and 70 percentage. when study of sensory tests by 5 point hedonic scale found that The characteristic of texture and flavor is formula used stevia syrup replacement sugar 30 percent had the highest preference score. (3.92, 3.78) The characteristic of colour and Smell formula used stevia syrup replacement sugar 50 percent has received the highest preference score (3.94, 3.72) and The characteristic of overall formula that uses of stevia syrup to replacement sugar 30 and 50 percent have score is the same was 3.84. The use of stevia syrup to replacement sugar in the amount of 70 percent received the less score. The researcher selecting 50 and 30 percent stevia syrup concentration formulas to analyze compare to the Standard Formula. Because both have similar score The results showed that Standard formula with a total sugar content of 38.50 g / 100 g. A replacement formula at the concentration of stevia syrup 50 and 30 percent, Total sugar content of 22.67 and 26.73 g/100 g Conclusion : The researcher choose the formula used of stevia syrup to replacement sugar 50 percent is the best formula. Because the researcher want to developed Foi Ngern Dessert as a low sugar dessert that can be given to all ages and is an alternative for health lovers. Keyword : Foi Ngern Dessert, Stevia , Replacement sugar