Скачать или смотреть Turning Tarap Seeds into Flour of Improved Quality

The purpose of this research was to create flour out of seeds of a tropical fruit known as Tarap which is native to Borneo. The rational of creating this product was to create flour of better colour, aroma, taste and texture. Tarap is a seasonal fruit that only grows in Borneo, an island in Southeast Asia and it is closely related to more familiar fruits like jackfruits and cempedak. The seeds of this fruit are frequently used for many purposes and this research would like to explore the plausibility of turning the seeds into flour or main ingredients in making flour that can improve its quality and subsequently, the taste and texture of pastries that are made of this ingredient. There were two methods used in collecting data and these were comparison experiments and questionnaires. There were two cycles of comparison experiment on the effects of the quantity of the ingredients used in making two types of pastries, shortbreads and macaroons. The results were assessed from the appearance, taste and texture of the two types of pastries produced from the Tarap flour. The first experiment indicated that both the macaroons and shortbreads did not meet the expected criteria. However, the second experiment showed that there was an improvement on the three main assessed criteria. Thus, the researcher finalized the suggested recipe for the two types of pastries based on the results of the second experiment. There were 20 respondents who were students of baking and pastry program from a local vocational institution who volunteered to answer questionnaires related to the three aspects of the flour: appearance, taste and texture. Based on the findings, the students expressed strong approval on the quality and potential of the flour. In fact, the researchers have successfully used the flour to bake shortbreads and macaroons.