Use of oat derivative: Nu-Trim OB as fat substitute for coconut milk in Thai desserts
1999
Saipin Maneepun | Duangchan Hengsawadi | Payom Auttaviboonkul | Nednapis VatanasuchartKasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Eight Thai desserts were substituted with 5 percent of Nu-Trim OB (oat bran) suspension for coconut milk. Sensory evaluation of products including control was made by 25 panelists using a 9-hedonic scale for preference of color, appearance, odor, taste, texture and their acceptability. The desserts were crispy pancake, taro conserve, steamed banana cake, coconut pudding, steamed glutinous rice with coconut cream, coconut jelly, coconut-cantaloup ice cream and pumpkin in coconut milk. Total substitution of Nu-Trim OB for coconut milk was possible in preparation of the most formulas. Crispy pancake, taro conserve, steamed banana cake and coconut jelly were accepted at the 100 percent substitution, and the steamed glutinous rice with coconut cream and coconut-cantaloup ice cream could be replaced at 80 percent, whereas coconut pudding and pumpkin in coconut milk were allowed at 60 percent. The principal effects of Nu-Trim OB used as coconut milk substitute depended on moisture content of the products and cooperation of specific ingredients, which might cause unfavorable characteristics. When texture of the highest substituted desserts compared to their control were detected by TA.XT2i/25 Texture Analyzer, crispy pancake as dry product became harder, while the taro conserve and steamed banana cake as semi-moistened products were tougher and coconut jelly as moistened product resulted too soft texture. Moreover pumpkin in coconut milk as liquid dessert was appeared to gain unacceptable high viscosity at the high level substitution. Chemical analysis of total fats and saturated fats in the Thai desserts with aceepted level of Nu-Trim OB substitution exhibited a distinctive reduction from their controls, which were at 83.4, 97.4, 85.4, 55.4, 73.1, 75.1, 74.6 and 49.9 percent, and at 95.5, 99.4, 86.3, 46.2, 80.4, 87.7, 79.8 and 58.3 percent, respectively.
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Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
