Development of Quinoa and Konjac Pearl Products “Buku Carboquinoa” Development of Quinoa and Konjac Pearl Products “Buku Carboquinoa”

Abstract

This research aims to 1) develop a pearl bead product from quinoa and konjac under the name “Konjac Caboquinoa” and 2) analyze the nutritional value of the new product in comparison with the conventional pearl bead product. 3) Study the satisfaction of the consumer group between the new product and the general product. The experimental research method was used by defining the ingredients of new products and repeating until the appropriate proportion was obtained. The products were then analyzed for nutritional value by Central Laboratory (Thailand) Co., Ltd. After receiving the test results, the consumer satisfaction study was conducted using a questionnaire as a tool for collecting data from a sample group of 52 students of Valaya Alongkorn Rajabhat University Demonstration School under Royal Patronage. The data were analyzed using descriptive statistics.

The research found that: 1) The innovative tapioca pearls created have the appropriate composition of 3 parts cassava flour, 2 parts quinoa flour, 1-part konjac powder, and 1 part cocoa powder. 2) The Nutritional analysis revealed that the chemical composition of the innovation has higher protein and fat content than regular tapioca pearls at a ratio of 1.61:0.20 and 0:0.97 per 100 grams. 3) However, it has lower carbohydrate content than regular tapioca pearls at a ratio of 88.70:31.38. It was found that the experimental consumer group was more satisfied with the innovation in terms of color, smell, taste, and overall preference, while being less satisfied with the texture compared to regular tapioca pearls.