| Resumo: |
Khao Mao Me (flavored rice crispy) mixed with Kai algae chips at 4 different levels; 0, 6, 9 and 12 % by weight of total solid ingredient, were tested by 20 panelists for sensory evaluation, using 9-point hedonic scale in aspects of appearance, color, odor, flavor, texture and overall acceptability. The main purpose of this study was to investigate formula of Khao Mao Me with optimum level of Kai algae chip which could increase nutritive value to consumer. Chemical analysis was done in the best formula. The results indicated that there was no significant difference (P > 0.05) in every characteristic; appearance, color, odor, flavor texture and overall acceptability of Khao Mao Me with 4 different levels of Kai algae chip formula. Overall acceptability score of 4 Khao Mao Me formula were moderate i.e. 6.76, 6.70, 6.70 and 6.59. However, Khao Mao Me mixed with 9 % of Kai algae chip was the most optimum level of Kai algae chip due to its good appearance and high nutritive value in comparison with Khao Mao Me mixed with Kai algae chips at levels of 0 and 6 %. The chemical composition of 9 % formula showed the percentages of moisture, protein, fat ash, crude fiber and carbohydrate in dry weight as followed; 3.08, 21.98, 42.29, 3.4, 3.17 and 29.15 respectively.
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