The development of Kanom Hin Fon Thong product for health
| dc.contributor.author | Anong Jainan | |
| dc.contributor.author | Sureeporn Thanyakit | |
| dc.contributor.author | Pannee Suanpang | |
| dc.contributor.author | Pannee Suanpang | |
| dc.date.accessioned | 2025-02-04T09:50:46Z | |
| dc.date.available | 2025-02-04T09:50:46Z | |
| dc.date.issued | 2022-05-20 | |
| dc.description.abstract | Kanom Hin Fon Thong is an ancient Thai dessert since Ayutthaya Period. It is hard to be found nowadays. The required materials include rice flour, coconut milk, and sugar that bring high energy. This is problematic for consumers who must control carbohydrate amounts in order to prevent the increase of blood sugar levels. In Thailand, people with obesity tend to increase until it becomes an important public health problem in a number of countries including Thailand. The higher rate of obesity caused different required nutrients. Kanom Hin Fon Thong with low GI is interesting for consumption among consumers who like Thai desserts, with worry about blood sugar levels. The development of Kanom Hin Fon Thong formulas with low GI was good for consumer health. Mixture designed was planned to find the proper ratios of Kanom Hin Fon Thong. There were 3 studied factors, i.e., rice flour, coconut milk, and sugar 8 formulas were obtained from the experiment. The nutritive value and GI (glycemic index) were analyzed, along with sensory test in 50 consumers with the 9-point rating scale. It was found that the tested characteristics were significantly different (p ≤ 0.05). | |
| dc.identifier.uri | https://repository.dusit.ac.th//handle/123456789/2759 | |
| dc.publisher | International Journal of Health Sciences | |
| dc.subject | Kanom Hin Fon Thong | |
| dc.subject | RD43 Rice Flour | |
| dc.subject | Low Glycemix Index | |
| dc.title | The development of Kanom Hin Fon Thong product for health | |
| mods.location.url | https://sciencescholar.us/journal/index.php/ijhs/article/view/7612 |
