Development of no-sugar-added soft Khanom Piak-Poons from Khao Dawk Mali 105 rice-based flour

Name: Kasarin Pedcharat.

LCSH: Kasetsart University -- Dissertations. Ph.D. (Agro-Industrial Product Development) 2023.

Classification :.LCCS: TP435.R3

LCSH: Kasetsart University. -- Department of Product Development -- Dissertations.

LCSH: Rice flour.

LCSH: Desserts.

LCSH: Piak-Poon (Desserts)

Abstract: Soft Kanom Piak-Poon is one of the popular Thai dessert. It is typically made of rice flour, modified tapioca starch, sugar and limewater. However, a significant concern is its high sucrose content and short shelf life. This research aimed to study the effect of the type of alkaline solution on the physicochemical properties of Khao Dawk Mali 105 flour and to develop no-sugar-added Soft Khanom Piak-Poons. In addition, the study investigated the effect of limewater-soaking treatments on the physicochemical properties of Khao Dawk Mali 105 rice flour, rice flour, modified tapioca starch, and their mixtures used as ingredients in Soft Khanom Piak-Poons. Khao Dawk Mali 105 flour was soaked in different alkaline solutions (0.12 M sodium hydroxide, saturated calcium hydroxide, and lime water) at room temperature for 2 h, followed by subsequent washing treatments (with water and without washing). The results indicated that alkaline soaking treatment caused a loss of some birefringence, increased swelling power but decreased protein content. The washed treatment flours had lower protein content than the unwashed flours. Consequently, the flour paste treated with alkaline soaking showed decreased hardness compared with the control, whereas the pastes from flour without washing had the lowest hardness. A study on the physical, chemical, and sensory properties of nine different characteristics of Soft Khanom Piak-Poon samples was conducted. Sensory properties analyzed using a flash profile resulted in the categorization of the products into five groups. The significant factors affecting the liking prediction for these Soft Khanom Piak-Poons were firmness, total soluble solid and lightness (L*). From the development of no-sugar-added soft Khanom Piak-Poons, the optimal ratio of sucrose substitution using erythritol to sucralose was 0.5 to 1.5. To achieve the desired texture, the appropriate ratio of Khao Dawk Mali 105 flour, rice flour, and modified tapioca starch was at the ratio of 1.4:0.6:1, along with a limewater-to-water ratio of 1:1. The developed no-sugar-added Soft Khanom Piak-Poons contained 66.41% moisture, 0.61% protein, 0.15% fat, 0.95% ash, 0.05% fiber, and 31.83% carbohydrates. It obtained an overall liking score of 7.3 (moderately like). The product’s shelf life, when packed in plastic cups and kept in a refrigerator (4±2 ºC), was not less than 20 days. The effect of limewater soaking on the physicochemical properties of Khao Dawk Mali 105 flour, rice flour, and modified tapioca starch, as well as their mixtures was studied. The result revealed that soaking in limewater led to modification in physicochemical properties of flours. This modified flour has the unique flavor and texture, which is an important characteristic of Soft Khanom Piak Poons.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Kamolwan Jangchud

Role: Thesis Advisor

Name: Anuvat Jangchud

Role: Thesis Co-Advisor

Name: Thepkunya Harnsilawat

Role: Thesis Co-Advisor

Created: 2023

Modified: 2025-06-23

Issued: 2025-06-23

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=http://www.lib.ku.ac.th/KUthesis/2566/kasarin-ped-all.pdf

CallNumber: TP435.R3.K37

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Agro-Industrial Product Development

Grantor: Kasetsart University

©copyrights Kasetsart University

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