Use of Oat Derivative: Nu-Trim OB as Fat Substitute for Coconut Milk on Qualities of Thai Desserts

Abstract

Eight Thai desserts were substituted with 5 percent of Nu-Trim OB (oat bran) suspension for coconut milk. Sensory evaluation of products was performed by 25 panelists using a 9-point hedonic scale for color, appearance, odor, taste, texture and acceptability. The desserts were crispy pancake, taro conserve, steamed banana cake, coconut pudding, steamed glutinous rice with coconut cream, coconut jelly, coconut-cantaloupe ice cream and pumpkin in coconut milk. Total substitution of Nu-Trim OB for coconut milk was possible in most prepared formulas. Crispy pancake, taro conserve, steamed banana cake and coconut jelly were well accepted at the 100 percent substitution, and the steamed glutinous rice with coconut cream and coconut-cantaloupe ice cream could be possibly replaced at 80 percent, whereas coconut pudding and pumpkin in coconut milk were fully allowed at 60 percent. The principal effects of Nu-Trim OB used as coconut milk substitute depended on moisture content of the products and cooperation of specific ingredients, which might cause unfavorable characteristics. When texture of the highest substituted desserts compared to their control were detected by TA.XT2i/25 Texture Analyzer, crispy pancake as dry product became harder, while the taro conserve and steamed banana cake as semi-moistened products were tougher and coconut jelly as moistened product became too soft texture. Moreover, pumpkin in coconut milk as liquid dessert appeared to be unacceptable high viscosity at the high level of substitution. Chemical analysis of total fats and saturated fats in the desserts with accepted level of Nu-Trim OB substitution exhibited a distinctive reduction from their controls, which were at 83.4, 97.4, 85.4, 55.4, 73.1, 75.1, 74.6 and 49.9 percent, and at 95.5, 99.4, 86.3, 46.2, 80.4, 87.7, 79.8 and 58.3 percent, respectively.