Effect of Almond Powder Substitute Macaron From Pra Powder

Abstract

This research studied the almond powder substituted Macaron from Pra powder. Pra
powder was prepared by slicing the Pra seed, and roasting at 60°C for 4 hours, then finely
grinding into brown powder. The powder contained moisture 4.50%, protein 16.81% and fat
49.03%. The yield of the powder was 58.20% from Pra seed. The amount of Pra powder was
varied into 6 levels including control: 0%, 10%, 20%, 30%, 40% and 50% of total ingredients.
Sensory evaluation by 9-Point Hedonic scale was brought to evaluate the acceptance of 30
participants towards the varying of the recipes. The result showed that at the level 40% of Pra
powder received the significantly highest acceptance scores (p≤0.5) that were appearance
(8.00), color (8.00), aroma (7.67), taste (7.38), texture (7.47) and overall preference (8.17).
The Macaron substituted by 40% of Pra powder contained aw=0.38 and color represented to
L*=76.30, a*8.26 and b*=26.89. The Macaron 100g consists protein=6.76%, fat=12.85% and
energy=356.70 kcal. The contribution of this research is able to increase the value-added of
Pra seed and to reduce the import of Almond.