Preference mapping of commercial Khanom Ar-Lua
2011
Borinya Lhieochaiphant(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Khanom Ar-Lua is a Thai dessert which has unique characteristics on sugar crust, sticky crumb, good aroma and coconut milk flavor. The main ingredients of Khanom Ar-Lua are wheat flour, coconut milk and sugar with artificial colors and flavors added by some manufacturers to enhance the appearance and taste. The objectives of this research were to study physical, chemical and sensory properties of eight commercial Khanom Ar-Lua samples with preference mapping techniques, and to predict consumer preferences from drivers of liking in order to provide an ideal direction for Khanom Ar-Lua development. The results showed that sample D had the highest preference scores, followed by sample B. Khanom Ar-Lua should have a soft crumb, coconut milk flavor and a suitable size which moisture and fat content were in ranges 17.77-22.74 percent and 15.88-16.76 percent, respectively, as affecting a soft textured crumb, L* and color values (h and -a*) should be in light green tones. These properties will be used as an ideal direction for Khanom Ar-Lua development.
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