Development of Thai desserts for Export Industry

Abstract

Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar, instant peanut paste powder, instant fried banana flour, Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour, smell, taste, texture, and total impression) were 7.83, 7.76, 7.73, 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20, 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake), it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok, it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour, Kanom Krok was slightly different. However, Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % of the participants’ satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor, 2Lecturer of the Faculty of Home Economics Technology, 3Lecturer of the Faculty of Architecture and Design