Development of the thai dessert recipes and the manufacturing process that is a difficult for conservation

Abstract

Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak, Kanom Krok, Kanom Beaung Thai, Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20, 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5, 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5, 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60, 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50, 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup, it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.