Thai Dessert Products from Flour of Native Durian Seed (Durio zibethinus Murray) in Uttaradit Province

Abstract

The aims of this research are to reciprocate Plant Genetic Conservation Project under the Royal initiative of Her Royal Highness Princess Maha Chakri Sirindhorn to flour production and develop Thai dessert products from native seed durian flour. Separate seed coat of native durian seed and flour production. Afterthat, determine durian flour characterization and nutrition and study the recipes of Krong-Krang and Thong-Pub. Durian flour characteristic analysis found that durian starch showed polygonal shape, rough, both small and large size around 3-10 micron. Moreover, it found nutrient values, the amylose content was 20% and gluten-free. Finally, the suitable of the ratio of durian flour and native durian material was 20: 20. The affection score of Krong-Krang and Thong-Pub indicated the range of favorite satisfied. Therefore, this study displayed the one of advantages of native seed durian in Lap-Lae district, Uttaradit province and also support local people on realization in plant genetic conservation.