Development of Duckweed Biscuit product

Name: Orayanee Pannuan

LCSH: Kasetsart University -- Theses. M.S. (Agro-Industrial Product Development) 2021

Classification :.LCCS: TX770.B55

LCSH: Kasetsart University. -- Department of Product Development -- Theses

LCSH: Biscuits

LCSH: Duckweeds -- Utilization

LCSH: Plant proteins

LCSH: Chlorophyll

LCSH: Portulaca oleracea

Abstract: Duckweed can be used in biscuit products to partially replace flour. This research studied pretreatment methods for preparing duckweed powder and then a biscuit product was developed by using the duckweed powder. The effects of hot-water blanching and steam blanching pretreatments before drying with a hot air dryer at 70°C on the drying time, color, and chlorophyll contents of duckweed were investigated. The results showed that pretreatments with hot-water blanching and steam blanching helped to decrease the drying time of duckweed. The total color difference (△E) and lightness (L*) values of steam blanching pretreatment were highest and significantly different from fresh duckweed and hot-water blanching duckweed. The highest chlorophyll A and chlorophyll B contents were found in dried duckweed using the steam blanching pretreatment. The study of biscuit formula by adjustment of basic formula with different flour types including of purpose flour (protein 11.5 %), purpose mixed with bread flour (protein 12.5%) and bread flour (protein 13.5%) was performed and found that the purpose flour had the highest crispiness and overall liking scores with 7.40 and 6.97, respectively. The basic biscuit formula was then used to develop the biscuit from duckweed by replacing wheat flour with duckweed powder 5%, 3% and 1%. The results showed that the biscuit with 3% duckweed powder should be selected because the biscuit with 5% of duckweed had the lowest of fracturability and crispiness liking score with 3.71 and 4.93, respectively, while the biscuits with 3% and 1% of duckweed had higher overall liking scores but they were not significant differently at 6.57 and 6.63, respectively. Then the flavor of the biscuit formula with 3% duckweed was improved by comparing three flavors, i.e., garlic, seaweed and butter. The result indicated that the improvement of duckweed flavor could be done by adding garlic flavor. The best process condition for preparing biscuit from duckweed with garlic flavor was baking at 165°C for 30 minutes. In this study, the duckweed biscuit with garlic flavor contained 3.52% moisture, 30.17% fat, 11.35% protein, 2.27% fiber, 2.63% ash, 50.07% carbohydrate, 0.03 mg/g chlorophyll A and 0.04 mg/g chlorophyll B.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Saowanee Lertworasirikul

Role: Thesis Advisor

Name: Withida Chantrapornchai

Role: Thesis CO-Advisor

Created: 2021

Modified: 2025-07-20

Issued: 2025-07-20

วิทยานิพนธ์/Thesis

application/pdf

URL: http://www.lib.ku.ac.th/KUthesis/2564/orayanee-pan-all.pdf

CallNumber: TX770.B55 .O73

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Agro-Industrial Product Development

Grantor: Kasetsart University

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