DEVELOPMENT OF KHANOM ARLUA PRODUCTS FROM BROWN RICE MILK

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Kanokwan Punaaterkoon
Veerasak Seelarat
Natsima Tokhun

Abstract

Khanom Arlua is one of the most favorite desserts among Thai people and foreigners. However, it is limited for the groups of health conscious people because Khanom Arlua contains high components of coconut milk. Therefore, the objective of this study was to develop Khanom Arlua products by using brown rice milk instead of coconut milk. Three basic recipes for making Arlua were created to evaluate the sensory qualities in order to select the most accepted one. The results of sensory tests showed that the most accepted recipe in terms of sensory quality was the second one, 108 types of Khanom Thai dessert-snacks, of which the ingredients contained 9% of soft wheat flour, 36% of white sugar, 25% of coconut milk, 24% of jasmine-floated water, and 6% of pandan water; all by weight. By replacing the coconut milk in the second recipe with 100%, 75%, 50%, 25% and 0% of brown rice milk, respectively; The physical quality results showed that applying 50% brown rice milk gave no different color (L=44.68, a*= -7.84, b*=33.74), texture attribute (hardness = 2,575.39 N, cohesiveness = 0.35 N.s, chewiness = 688.45 N.s), water (0.78) and moisture (9.32%) compared to the recipes in which 25% and 0% of brown rice milk were used instead of coconut milk (p<0.05). This included the sensory evaluation results concerning the color, odor, taste, texture, appearance, feeling after swallowing and overall satisfaction which achieved high average scores (7.44–7.72 scores). Therefore, applying 50% of brown rice milk in Khanom Arlua product was a suitable option for healthcare consumers and reducing the limitation of patients who prefer Thai desserts.

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References

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