Effect of Dried Wolffia Supplementation on the Quality of Thai Custard Dessert
DOI:
https://doi.org/10.14456/jare-mju.2026.34Keywords:
Thai custard dessert, dried Wolffia powder, protein supplemented, consumer acceptanceAbstract
The purposes of this research were to (1) study the effect of varying drying times on the quality of dried Wolffia powder and (2) determine the appropriate amount of Wolffia powder for supplementing the Thai custard. The results of drying Wolffia at 60°C for 0, 2, 4, 6, and 8 hours showed that the best quality of Wolffia for developing the Thai custard dessert was achieved at a drying time of 8 hours. The dried Wolffia had a statistically significant decrease in lightness (L*), redness (a*), and yellowness (b*) values (p<0.05). The water activity of the dried Wolffia was 0.33, whereas the protein, fat, dietary fiber, ash, and moisture content were 19.51, 2.80, 10.36, 16.31, and 4.40%, respectively. Thai custard supplemented with Wolffia powder at 3 levels (1, 2, and 3%) was developed; it was found that increasing the amount of Wolffia powder in the Thai custard resulted in a statistically significant decrease (p<0.05) in L*, a*, and b* values, while the firmness tended to increase. Sensory evaluation, in terms of appearance, color, flavor, taste, texture, and overall liking attributes, using a 9-point hedonic scale, revealed that 1% Wolffia powder supplemented in the Thai custard was the most accepted. Nutritional analysis demonstrated that 100 grams of the dessert contained 11.40% protein, 9.10% fat, 14.85% carbohydrates, 0.78% ash, 0.13% dietary fiber, and 63.74% moisture, respectively. Consumer satisfaction and acceptance indicated that 97.0% of consumers accepted the Wolffia powder-supplemented Thai custard dessert; reasons included its health benefits, interesting novelty, and a reasonable price of 35 Baht per box.
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