Paper Title
Khanomthongmuan Supplemented With Dried Seablite (Suaedamaritima)

Abstract
This study was conducted to produceKhanomThongmuan (Tootsie) supplemented with dried seablite (Suaedamaritima), traditional vegetable in Samutsongkhram province, for vaule-added procuct, where 5 percentage of dried seablite was appropriated to supplemented KhanomThongmuan. The sensory evaluation, including taste, odor, crispness, color and overall of the consumer acceptance for supplemented KhanomThongmuan with dried seablite were 76.8, 72.0, 91.2, 86.2 and81.55 percent, respectively, which were lower than of original KhanomThongmuan (90.4, 89.2, 93.6, 90.0 and90.70 percent, respectively). The results of this study were corresponded to previous studies, which supplemented raw materials, such as, dried jackfruit fiber, soybean and pumpkin, and coconut fiber, that was decreased in sensory values and be able to supplement in low amounts (3-10%). However, the sensory values of supplemented KhanomThongmuan with dried seablite were similar to previous studies and can be satisfied. Index Terms- Suaedamaritima, KhanomThongmuan, dried seablite, Thai dessert