Using Pathumthani Native Plants “Khao Hom Pathum and Lotus Petal (Nelumbo nucifera Gaertn.)” for Sato Production

Authors

  • Sarawoot Nienvitoon Culinary Arts and Technology, College of Tourism and Hospitality Industry, Rangsit University, Muang, Pathum Thani 12000, Thailand.
  • Kritchakhun Bhanityanakorn Culinary Arts and Technology, College of Tourism and Hospitality Industry, Rangsit University, Muang, Pathum Thani 12000, Thailand.
  • Achiraya Rongthong Culinary Arts and Technology, College of Tourism and Hospitality Industry, Rangsit University, Muang, Pathum Thani 12000, Thailand.
  • Wanlapa Potasin Culinary Arts and Technology, College of Tourism and Hospitality Industry, Rangsit University, Muang, Pathum Thani 12000, Thailand.

Keywords:

sato, local rice, local plant, Khao Hom Pathum, sacred lotus flower tea

Abstract

This research aims to study on the production of Sato from Pathum Thani infused with lotus petal tea leaves. It also aims to examine the physical and chemical properties of Sato from Khao Hom Pathum before and after infusion with lotus petal tea leaves, as well as to assess consumer acceptance of  Sato from Khao Hom Pathum infused with lotus petal tea leaves. The experimental design was a randomized complete block design (RCBD). The results showed that Sato from Khao Hom Pathum infused with sacred lotus flower tea had a fermentation time of 10 days. The product of Sato, after infusion with sacred lotus flower tea, had a pH of 3.22±0.01, total soluble solid (TSS) of 13.00±0.00 ˚Brix and alcohol content of 6.33±0.46 %. The Sato, after being infused with sacred lotus flower tea, had brightness (L*), redness (a*), and yellowness (b*) values of 46.47±0.36, 4.20±0.01, and 0.46±0.01, respectively. The Sato exhibited a pinkish-purple color after infusion with sacred lotus flower tea. The panelists accept the Sato infused with sacred lotus flower tea. According to the results of consumer acceptance, using a 9-point hedonic scale, the ratings for appearance characteristics, color, smell, taste, and overall liking were 7.34±1.35, 7.86±1.40, 6.26±2.07, 6.78±1.96, and 7.10±1.42, respectively. Regarding the intention to purchase the product if it were produced for sale, 71.43% of the panelists indicated they would definitely buy the product for consumption.

References

Charoenwattana, P., Pansmuthr, S., Kongsawat, D. and Phetprapai, A. 2009. Research Report on Antimicrobial activity of Nelumbo nucifera Gaertn. Extracts. Rajamangala University of Technology Thanyaburi. (in Thai)

Chuchat, K., Wichai, S. and Varavut, T. 2016. Study on Production of Sato from Indigenous Rice Varieties in Nakhon Ratchasima, pp. 371-380. In The Nattional and International Graduate Research Conference 2016. Khon Kaen University. (in Thai)

Department of Intellectual Property Ministry of Commerce. 2021. Announcement of registration of Pathumthani fragrant rice geographic indication. Available Source: https://www.ipthailand.go.th/images/3534/2564/GI/GIAN168.pdf, May 23, 2023. (in Thai)

Excise Department. 2023. Liquor Act 1950. Available Source: https://www.excise.go.th/cs/groups/public/documents/document/mjaw/mdyx/~edisp/webportal16200061201.pdf, May 23, 2023. (in Thai)

Jittima, K. 2023. Study of Sato Production with Japanese Sweet Potato and Sago Palm. Journal of Research and Innovation in Science and Technology 4(2): 47-57. (in Thai)

Kudpeng, C., Soemphol, W. and Tanamool, V. 2016. Study on Production of Sato from Indigenous Rice Varieties in Nakhon Ratchasima, pp. 371-380. In The Nattional and International Graduate Research Conference 2016. Khon Kaen University, Thailand. (in Thai)

Matichon. 2023. Progressive liquor doesn't want it to be just a trend. Available Source: https://www.matichon.co.th/region/news_4013797, May 2, 2023. (in Thai)

Meilgaard, C., Morten, C., Gail, V. and Carr, B.T. 2007. Sensory Evaluation Techniques. CRC Press, Baca Raton.

Mokmungmuang, S., Panichprapha, T. and Phromsawat, P. 2017. Research Report on Temperature study and the appropriate baking time for producing tea from lotus petals. Phayao Pittayakhom School. (in Thai)

Naviglio, D., Montesano, D. and Gallo, M. 2021. Laboratory Production of Lemon Liqueur (Limoncello) by Conventional Maceration and a Two-Syringe System To Illustrate Rapid Solid-Liquid Dynamic Extraction. Journal of Chemical Education 92(5): 911-915.

Pangborn, R.M. 2003. Sensory techniques of food analysis. In Food Analysis, Principles and Techniques. Volume 1: Physical Characterization, pp. 61-68. In Gruenwedel, D.W. and Whitaker, J.R., eds. Marcel Dekker, New York.

Phakamat, R. and Iraphon, S. 2021. Research Report on Development of mango wort and mango jam products to increase the value of local agricultural products in Na Chueak District, Maha Sarakham Province. Maha Sarakham Rajabhat University. (in Thai)

Pornpukdeewattana, S. 2003. Production of rice wine from off-season rice. Master of Science (Biotechnology), Kasetsart University. (in Thai)

Thairath. 2023. Local liquor trend. Available Source: https://www.thairath.co.th/news/local/localbusiness/2699153, May 5, 2023. (in Thai)

Yotmanee, S. and Naksang, P. 2021. The Study of Fermentation and the Effect of the Pasteurization on Chemical Compositions and Microbial Quality of Rice Wine Brewed from Black Sticky Rice. PKRU SciTech Journal 5(1): 25-35. (in Thai)

Downloads

Published

2025-04-30

How to Cite

Nienvitoon, S. ., Bhanityanakorn, K., Rongthong, A., & Potasin, W. (2025). Using Pathumthani Native Plants “Khao Hom Pathum and Lotus Petal (Nelumbo nucifera Gaertn.)” for Sato Production. Recent Science and Technology, 17(2), 261091. retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/261091

Issue

Vol. 17 No. 2 (2025): May- August

Section

Research Article

License

Copyright (c) 2025 Recent Science and Technology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The content and information in the article published in Journal of Rajamangala University of Technology Srivijaya It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.