The Development of Choux Cream Filling Products from Cassava

Abstract

Cassava is an economic crop in Thailand. At present, the value of cassava is likely to decrease significantly. This research aims to study the use of the Ha-Na-Tee cassava breed to be developed as a choux cream filling product to establish opportunities and value added to cassava produced in Thailand. Study the development process of filling products by using as much cassava as possible at 40, 60, and 80% of the total weight, and assess the quality of choux cream filling products by analyzing physical, chemical, and sensory properties. The result showed that an increasing the amount of cassava gave the dark color, which is consistent with a significant decrease in lightness (L*), While redness (a *), yellowness (b *), and chroma (C *) significantly increased (p <0.05). The result also found that a higher amount of cassava increased firmness, consistency, and cohesiveness values were significantly higher than the control sample (CCFC) (p<0.05)—sensory evaluation using a 9-point hedonic scale. The result showed that the samples using cassava at 60% (CCF-60) accepted high scores in appearance, color, odor, taste, texture, and overall linking. This research shows that cassava has the potential to increase the opportunity to develop into choux cream filling products and can be used as food ingredients. Cassava is an opportunity to develop into other types of confectionery products, which should be further studied.