Phalitphan chak paeng thualuang chanit khaiman tem (Kanom Ping Thai).
1982
Anukun Phonsiri | Supharat Ruangmaniphaithun | Phailin Phuphat
Kanom Ping Thai is a Tahi cookie. The ingredients are cassava flour, coconut milk (fat source) sugar and eggs. Kanom Ping Thai is smoked with a special kind of candle for special aroma called wan Tein. Two brands of cassava flour, two types of fat source (coconut milk and coconut oil form the same amount of coconut milk), egg yolk or whole egg, fermented or un fermented dough for 24 hrs. before baking gave no significant differences in flavour and texture of the products. In the latter experiments, the cheaper brand of cassava flour, coconut milk, whole egg, unfermented dough were used. Cassava flour was replaced by full fat soy flour at 10, 20, and 30% levels to increase protein content. At 10% substitution, the product received the highest score but was neither liked nor disliked. The acceptability score decreased with the increase in full fat soy flour. Formulation, dough preparation method, 0.5% baking powder and/or 1% glyceryl monostearate did not improve the quality of the product. Protein and fat content of Kanom Ping Thai with and without FFSF were higher than the commercial one.
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