Abstract
This research aimed to (1) discover the appropriate formula for the production of Nam Dok Mai mango cheese analog products and (2) study the physical, nutritional, microbial, and sensory properties of the produced Nam Dok Mai mango cheese analogs. To investigate the appropriate formula, the factors studied included the pH value of Nam Dok Mai mango juice (2.50 or 3.00) and the proportion of salted butter (18.0% or 19.5%) and carrageenan (0.8% or 0.9%). The study was conducted by using the factorials in a completely randomized design experiment. It was found that the optimal formula for the Nam Dok Mai mango cheese analog consisted of 33.0% casein protein, 46.0% Nam Dok Mai mango juice (pH 3), 19.5% salted butter, 0.5% sodium citrate, 0.9% carrageenan, and 0.1% xanthan gum. Regarding the nutritional value, it was found that the Nam Dok Mai cheese analog (100 g) contained 129.00 μg of β-carotene, 148.41 mg of calcium, 1.15 g of dietary fiber, and 21.50 μg of vitamin A. Sixty-eight percent of consumers scored it as "moderate" for overall acceptability. However, when the consumers received the nutritional information of the Nam Dok Mai mango cheese analog, many (76%) said they would buy the product because it contains vitamin A that important for vision and eye health. Consuming enough vitamin A helps protect against certain eye diseases, such as age-related macular degeneration. This is consistent with the lifestyles of people today who use their eyes too hard, such as staring at a computer screen and cell phones all day.