THE PRODUCT DEVELOPMENT OF CUSTARD CREAM SUPPLEMENTED WITH SOYBEAN MEAL

Abstract

The product development of custard cream supplemented with soybean meal aimed to study standard recipe of custard cream, increase the value of soybean meal. Additionally, the goal was to make the custard cream supplemented with soybean meal more appealing to consumers.

In this study, the researchers began by examining three basic custard cream recipes. Among these, the first recipe received the highest scores, with an average of 4.07 in overall liking, 3.84 in appearance, 3.72 in color, 3.65 in scent, and 4.03 in flavor. Consequently, the researchers chose the first recipe as the foundation for developing the custard cream supplemented with soybean meal.

To evaluate the sensory acceptability of this new product, the researchers conducted tests with different levels of soybean meal supplementation: 0 percent, 10 percent, 20 percent, and 30 percent. The results showed that consumers found the custard cream supplemented with soybean meal at the 10 percent level to be acceptable. In fact, it received the highest acceptability scores, with an average of 4.21 for appearance, 4.10 for color, 4.20 for scent, 4.33 for flavor, 4.39 for texture, and 4.29 for overall liking.