| dc.description.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. | en_US |
