The Development Thai dessert from Thai herbs

Abstract

The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko, Mao-Kang (Thai baked custard), Shung–Ha-Ya (Thai streamed custard), Toa-Pap, Krob-Kim, Ka-Nom-Tom, Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey, which were developed by dried sweet bael fruit , Curcuma powder, Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100, 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10, 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5, 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1, 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6, 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10, 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4, 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.