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Development of Mushroom Sausage Added with Tamarind Seed Flour of Dong Kui Community Enterprise, Food Production and Processing Phetchabun Province

Suwimon Theakthum, Hathainuch Janchaiyaphoom, Thongchai Khrueaphue


This research aimed to develop mushroom sausage added with tamarind seed flour to substitute for cooked rice. The use of tamarind seed flour attempted to reduce production costs and add value to tamarind seeds for maximum benefits. The research design was a 2k Factorial Design with three factors, that consist of mushroom, tamarind seed flour and Textures of minced pork, these are defined as the values A, B, C, respectively. From the variance analysis, the significant factors were AC, AB, ABC, resulting in a statistically significant response to pH values, firmness values and sensory perception at a 95% confidence level. The experiments showed that the pH values after three and five days of storage were standard.  The pH values were lower than standard on the seventh day of storage. The color test also showed that the sausage gave the most beautiful color that met the Community Enterprise members’ desire. The analysis results of mushroom sausage added with tamarind seed flour with the longest storage time of five days showed that the appropriate factors were mushroom content of 135 grams, tamarind seed flour of 30 grams and the level of fine grinding because it has the highest pH values, firmness and sensory. The economic analysis also showed that the production cost of the appropriate factors with ingredients step 4 to develop a formula for sale, which weighed 315 grams and gave five pieces of sausage per production, was about 32 baht in total. The production cost was four baht cheaper than the production cost of cooked rice-added mushroom sausage, which is 36 baht per production. If the Community Enterprise can produce and sell 1,500 pieces of sausage a day, they will reduce 1,200 baht of production cost per day or 36,000 baht per month.

Keywords: Mushroom sausage; tamarind seed flour; 2k factorial design

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DOI: 10.14416/


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