Formulation of Reduced-Sugar, Fiber-Enriched Thai Traditional Sweet Egg Yolk Cake ‘Thong Ake’
Keywords:
Thai dessert, Thong Ake, Sugar reduction, Fiber enrichment, Healthy dietAbstract
An excessive consumption of Thong Ake, a Thai traditional auspicious dessert made of sugar, flour, coconut milk, and egg yolk, could be a potential risk factor for non-communicable diseases. This study, thus, aimed to formulate reduced-sugar and fiber-enriched Thong Ake containing stevioside-sorbitol mixture and resistant starch type 2 (RS). A mixture of stevioside and sorbitol (1 : 500) was used to replace 50, 75, and 100% of sugar in the control recipe to maintain the sweetness intensity. Fiber enrichment was performed by substituting RS for 25, 50, 75, and 100% of rice flour. The findings revealed that Thong Ake with 50% sugar and 50% flour substitutions received the highest sensory acceptability scores, rated by 50 untrained panelists on a 9-point hedonic scale, among other modified formulas, but not different from the control formula. Therefore, such formula was selected to evaluate its chemical and physical properties. The results indicated that the modified product contained 13 g of sugar and 7 g of dietary fiber in an 80-g serving, which is 50% less and 92% more than the control recipe, respectively. All color values (L*, a*, b*) were higher than the control sample. Texture profile analysis indicated that its hardness value was lower than the control formula, while the springiness and cohesiveness values were higher. Therefore, sugar reduction and fiber enrichment in Thong Ake could be achieved by partial substitution of sugar and flour with stevioside-sorbitol mixture and RS, respectively. The developed Thong Ake could be an alternative to Thai dessert for people who want to limit their carbohydrate intake.
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