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Anchalee Srichamroen. Formulation of Coconut Milk-Substitute Thai Desserts Containing Low Saturated Fat, Sugar and Sodium. (). Mahidol University. Mahidol University Library and Knowledge Center. : , 2013.
Formulation of Coconut Milk-Substitute Thai Desserts Containing Low Saturated Fat, Sugar and Sodium
Name: Visith Chavasit
Organization :
Mahidol University. Institute of Nutrition
Name: Anchalee Srichamroen
Organization :
Naresuan University. Faculty of Agriculture,Natural Resources and Environmental Sciences. Department of Agro-lndustry
keyword:
Thai desserts
Abstract:
Most Thai desserts contain high amounts of coconut milk and sugar,
and therefore are prohibited in patients with degenerative diseases
during diet therapy. Limitation of too many kinds of food during the
therapy can discourage patients, which is the main reason for the
failure in performing diet therapy. In this study, seven kinds of Thai
desserts from six cooking methods were selected based on their
appearances, and modified in terms of nutritive values to be suitable
for patients with degenerative diseases. The modified recipes were
developed from traditional recipes by partially substituting certain
ingredients as follows (i) vegetable oil, maltodextrin for coconut
milk, (ii) sorbitol, DL-alanine, aspartame, saccharin for sucrose, (iii)
potassium chloride for table salt, and (iv) egg white, lecithin, potato
for whole egg. Energy, total fat, sucrose, and sodium contents in
the modified desserts could be reduced by 25-56,27-51,62-100,
and 12-53 percent, respectively. Besides, the ratio of polyunsaturated
to saturated fatty acids (PIS) had been increased from
0.01-0.34 in the traditional recipes to be 0.82-1.93 in the modified
recipes. General appearance and overall acceptability scores of
most modified recipes were in the range of nslightly liken to
nmoderately liken (score 6-7) on a nine point hedonic scale. Such
scores were lower than the scores of traditional recipe, which was
due to the less desirable taste and aroma of most modified recipes.
Costs of raw materials per servings (50-160 g) of most modified
recipes were 0.04-0.63 baht lower than in the control.
Mahidol University. Mahidol University Library and Knowledge Center
Address:
NAKHONPATHOM
Email:
liwww@mahidol.ac.th
Created:
2013
Modified:
2013-03-18
Issued:
1999-01/06
บทความ/Article
application/pdf
Mahidol Journal. 6, 1 (Jan.-June 1999) 43-47
eng
ใช้เวลา
-0.702183 วินาที
Visith Chavasit
| Title | Contributor | Type |
|---|---|---|
| Formulation of Coconut Milk-Substitute Thai Desserts Containing Low Saturated Fat, Sugar and Sodium
มหาวิทยาลัยมหิดล Visith Chavasit;Anchalee Srichamroen | บทความ/Article | |
| Formulation of Imitation Milk Products Containing Low Lactose, High Calcium and Suitable Fatty Acid Ratio
มหาวิทยาลัยมหิดล Visith Chavasit;Wannee Chaturachumroenchai;Wantanee Kriengsinyos | บทความ/Article | |
| Terminalia catappa Linn seeds as a new food source
มหาวิทยาลัยสงขลานครินทร์. สำนักทรัพยากรการเรียนรู้คุณหญิงหลง อรรถกระวีสุนทร Monthana Weerawatanakorn;Supatcha Janporn;Chi-Tang Ho;Visith Chavasit | บทความ/Article |
Anchalee Srichamroen
| Title | Contributor | Type |
|---|---|---|
| Formulation of Coconut Milk-Substitute Thai Desserts Containing Low Saturated Fat, Sugar and Sodium
มหาวิทยาลัยมหิดล Visith Chavasit;Anchalee Srichamroen | บทความ/Article | |
| Formulation of coconut milk-substitute Thai desserts containing low saturated fat, sugar and sodium
มหาวิทยาลัยมหิดล Anchalee Srichamroen | Visith Chavasit Surat Komindr Somkiat Kosulwat Bulan Phithakpol | วิทยานิพนธ์/Thesis |
| Improvement in the nutraceutical properties of fenugreek (Trigonella foenum-graecum L)
มหาวิทยาลัยสงขลานครินทร์. สำนักทรัพยากรการเรียนรู้คุณหญิงหลง อรรถกระวีสุนทร Surya Acharya;Anchalee Srichamroen;Saikat Basu;Buncha Ooraikul;Tapan Basu | บทความ/Article |