Description

Abstract: Good proportion of flour mixture (wheat flour and rice flour) was 70:30. Thirty percent of the mixture was used to prepare patties which resulted in good sensory qualities. The frying peanut patty plate was constructed from stainless steel and could fry 4 patties each time or 50 patties per hour by using 2 deep-frying pan. Time and temperature for frying to obtain the best crispness and color of patties were 150 deg C for 9 minutes. The cost of product was 0.73 Baht per piece. Characteristics: light brown color, uniform shape and size of peanut patties of 7.0 cm diameter, 0.7 cm thickness and 25 middle size peanut kernels per piece. The water activity was 0.25. Proximate analysis of finished product was moisture, protein, fat, carbohydrate in the following percentage 1.8, 19.2, 42.6 and 32.9 respectively and energy 148.15 calories per piece. Time, temperature and packages affected the product qualities. 72 % of consumers liked the products, 30.5-32.7 % of them preferred the products packed in polypropylene bags and paper cans and were willing to buy at the price of 1 Baht per piece. Transportation test from Bangkok to Chiangrai by truck found that the damage of peanut patties in metal cans was the highest at 87.5 %, 30 % in polypropylene bags, and 27.5 % in paper cans.