From coconut to papaya: A study of sensory and nutritional qualities in Thai dessert

Simple item page
dc.contributor.authorChaiyasit Punfujinda
dc.contributor.authorSermsri Songnearm
dc.contributor.authorPaponpat Pattarathitiwat
dc.contributor.authorApidech Pongprajak
dc.contributor.authorAroonwan Atthatham
dc.contributor.authorDusit Bulan
dc.contributor.authorRath Chombhuphan
dc.contributor.authorAmornrat Anunvrapong
dc.contributor.authorSirinthip Suttapong
dc.contributor.authorSawai Boukaew
dc.contributor.authorKrittin Chumkaew
dc.contributor.correspondenceK. Chumkaew; Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110, Thailand; email: krittin_c@rmutt.ac.th
dc.date.accessioned2025-07-07T18:16:38Z
dc.date.available2025-07-07T18:16:38Z
dc.date.issued2025
dc.description.abstractThai desserts are renowned for their unique characteristics, with coconut being a crucial ingredient. However, the limited availability and high cost of mature coconut pose challenges for dessert production. This study aimed to investigate green papaya substitution in caramelized grated coconut (Na Kra Cheek) and evaluate its properties and application. Different substitution levels (0%, 25%, 50%, 75%, and 100% w/w) were analyzed for sensory qualities, nutritional properties, and consumer acceptance through expert panels (n=15) and consumer testing (n=50). The results showed that 50% substitution maintained sensory acceptance comparable to the control (p≥0.05) in appearance, taste, texture, and overall acceptance while reducing protein content from 2.15% to 1.23%, fat content from 13.70% to 6.83%, and total carbohydrate content from 64.80% to 58.31%. The application in sticky rice dessert demonstrated no significant differences (p≥0.05) in consumer acceptance between control and 50% substitution formulas in all characteristics including appearance, color, smell, taste, texture, and overall acceptability, with overall acceptability scores of 7.50±0.78 and 7.28±0.85, respectively. Production costs decreased by 36.24% with 50% substitution. These findings suggest that green papaya can effectively substitute for mature coconut up to 50% in Thai desserts, offering cost-effective and healthier alternatives while maintaining traditional qualities. This innovation provides practical solutions for addressing both availability and cost challenges in Thai dessert production while potentially offering more nutritious options to consumers. The similarity in physical properties and the year-round availability of green papaya make this a viable approach for preserving Thai culinary traditions while addressing contemporary economic and nutritional considerations. Copyright (c) 2025 The Authors. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
dc.identifier.citationMultidisciplinary Science Journal
dc.identifier.doi10.31893/multiscience.2025554
dc.identifier.issn26751240
dc.identifier.scopus2-s2.0-105007134179
dc.identifier.urihttps://repository.dusit.ac.th/handle/123456789/7306
dc.languageEnglish
dc.publisherMalque Publishing
dc.rights.holderScopus
dc.subjectalternative ingredients
dc.subjectnutritional properties
dc.subjectrecipe modification
dc.subjectsensory
dc.subjectThai food
dc.titleFrom coconut to papaya: A study of sensory and nutritional qualities in Thai dessert
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-105007134179&doi=10.31893%2fmultiscience.2025554&partnerID=40&md5=fa6f514f931c2d99b0652e15250ef0ab
oaire.citation.issue11
oaire.citation.volume7
Files
Collections
SCOPUS 2025