Varaporn VittayapornEkapon OnnompunWeerapong Wirunthanakrit2025-03-102025-03-102023Journal of Food Health and Bioenvironmental Science263003112-s2.0-85207311757https://repository.dusit.ac.th//handle/123456789/4565Thai cuisine is widely popular both domestic and international. Thai cuisine is characterised by the use of herbs and spices as ingredients to provide unique flavors. However, due to the vast variety of ingredients and the delicacy in preparing or even the difficulty in acquiring the ingredients indicated in the recipes, the flavors of the dish are very likely to be distorted from authenticity. This research therefore developed ready-to-cook sauces for Thai food to increase convenience for consumers and to survey consumersÕ acceptance of these products. Additionally, tea seed oil and powdered Gac were utilised for their health-wise beneficial values. The developed ready-to-cook sauces included Pad Thai sauce and Ka Phrao (Holy basil) sauce. The result of product acceptance test indicated that consumers rated the liking scores for Pad Thai sauce and Ka Phrao sauce in the range between like moderately and like very much (8.2±1.3 and 7.8±1.2). Over 92% of the consumers accepted both sauce products, and more than 89% decided to purchase the products. Hence, the development of the healthy ready-to-cook sauces as products are viable for commercial distribution. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.Gac fruitReady-to-cookSauceTea seed oilThai foodArticleScopus