Acceptance and satisfaction of reduced fat Thai desserts
Keywords:
Thai dessert, Fat, Nutrition, Non-communicable diseaseAbstract
Objectives This study aimed to develop reduced fat Thai desserts with an overall acceptance
and satisfaction among a group of participants.
Materials and Methods Selected by our survey, “Kanom Krok,” “Kanom Tuay,” and “Kluay
Buach She” were the three top ranked Thai desserts to be used as food samples in this study.
Three reduced fat recipes were developed for each menu (coconut milk, mixed coconut milk
and cereal cream in a 50:50 ratio, as well as a cereal cream recipe) and used in a sensory
evaluation test with 30 participants, to determine their acceptance and satisfaction.
Results The findings of this study revealed no significant differences to average satisfaction
scores in all aspects of the reduced fat Thai desserts. However, flavor was an exception when
it came to the cereal cream 50:50 recipes (p < 0.05) for both Kanom Krok and Kluay Buach
She. The average scores of flavor in these cereal cream recipes were significantly lower than
coconut milk and mixed coconut milk (p < 0.05). However, the overall results showed a general
satisfaction score as classified by the participants for all 3 recipes on the menu.
Conclusion The developed reduced fat Thai desserts were acceptable to participants.
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K, Brown M, McPherson K. High rates of
obesity and non-communicable diseases
predicted across latin america. PLoS One.
2012; 7: e39589.
2. Chopra SM, Misra A, Gulati S, Gupta R.
Overweight, obesity and related noncommunicable
diseases in Asian Indian
girls and women. Eur J Clin Nutr. 2013;
67: 688-96.
3. Reba K, Argaw Z, Walle B, Gutema H.
Health-related quality of life of patients
with diagnosed type 2 diabetes in Felege
Hiwot Referral Hospital, North West
Ethiopia: a cross-sectional study. BMC Res
Notes. 2018; 11: 544.
4. Olawuyi AT, Adeoye IA. The prevalence and
associated factors of non-communicable
disease risk factors among civil servants
in Ibadan, Nigeria. PLoS One. 2018; 13:
e0203587.
5. Srivastav S, Mahajan H, Goel S,
Mukherjee S. Prevalence of risk factors
of noncommunicable diseases in a rural
population of district Gautam-Budh Nagar,
Uttar Pradesh using the World Health
Organization STEPS approach. J Family
Med Prim Care. 2017; 6: 491–7.
6. Aekplakorn W, Chariyalertsak S,
Kessomboon P, Assanangkornchai S,
Taneepanichskul S, Putwatana P.
Prevalence of diabetes and relationship
with socioeconomic status in the Thai
population: National Health Examination
Survey, 2004–2014. J Diabetes Res. 2018;
1; 2018: 1654530.
7. Jitnarin N, Kosulwat V, Rojroongwasinkul N,
Boonpraderm A, Haddock CK, Poston WSC.
Prevalence of overweight and obesity in
Thai population: results of the National
Thai Food Consumption Survey. Eat Weight
Disord. 2011; 16: 242–9.
8. Barnes AS. Obesity and sedentary lifestyles.
Risk for cardiovascular disease in women.
Tex Heart Inst J. 2012; 39: 224–7.
9. Raatz SK, Conrad Z, Johnson LK, Picklo
MJ, Jahns L. Relationship of the reported
intakes of fat and fatty acids to body
weight in US adults. Nutrients. 2017; 9: 438.
10. Banwell C, Dixon J, Seubsman S, Pangsap
S, Kelly M, Sleigh A. Evolving food retail
environments in Thailand and implications
for the health and nutrition transition.
Public Health Nutr. 2013; 16: 608–15.
11. Panda A, Ghosh K, Ray M, Nandi SK, Parua
(Mondal) S, Bera D, Singh SN, Dwivedi SK,
Mondal KC. Ethnic preparation and quality
assessment of Chhurpi, a home-made
cheese of Ladakh, India. J Ethni Foods.
2016; 3: 257-62.
12. Kim YJ, Kang S, Kim DH, Kim YJ, Kim WR,
Kim YM, Park S. Calorie reduction of
chocolate ganache through substitution
of whipped cream. J Ethni Foods. 2017;
4: 51-7.
13. Rueangsri N, Booranasuksakul U, Singhato
A. Development of snack recipes using
sucralose instead of sugar. Journal of
Nutrition Association of Thailand. 2018;
53: 13-24.
14. Mistry P, Stirling H, Callens C, Hodson
J, Batchelor H; SPaeDD-UK project.
Evaluation of patient-reported outcome
measurements as a reliable tool to
measure acceptability of the taste of
paediatric medicines in an inpatient
paediatric population. BMJ Open. 2018;
8: e021961.
15. Sapphanchang W, Wa-Ubon T, Nuket P,
Booranasuksakul U, Rueangsri N, Singhato
A. Development of low-sodium food
recipes according to tathuJaoruen belief:
semha element. Proceedings of the 1st
national graduate research conference
and creative innovation competition;
2017 August 17-18; the empress hotel,
Chiangmai. Chiangmai: Mae Jo University;
2017. 435-45.
16. Imsabai O. Thai desserts cooking
handbook. Sangdad publishing CO.,LTD.
2010; Bangkok.
17. Singh-Ackbarali D, Maharaj R. Sensory
evaluation as a tool in determining
acceptability of innovative products
developed by undergraduate students
in food science and technology at the
University of Trinidad and Tobago. Journal
of Curriculum and Teaching. 2014; 3: 10-
27.
18. Prasert W, Lowithun N, Phawsungthong U.
The development of reduced fat sandwich
spread from soy milk. Thai Agricultural
Research Journal. 2012; 30: 166-76.
19. Saksomboon K, Theprugsa P. Development
of Thai chicken sausage (Kai Yo) by
substituting chicken fat with frozen
rice bran oil. Journal of Science and
Technology. 2015; 23: 797-804.
20. Bayarri S, Taylor AJ, Hort J. The role of fat
in flavor perception: effect of partition and
viscosity in model emulsions. J Agric Food
Chem. 2006; 54: 8862–8.
21. Bolhuis DP, Newman LP, Keast RSJ. Effects
of salt and fat combinations on taste
preference and perception. Chem Senses.
2016; 41: 189–95.
22. Martin B, Golden E, Egan JM, Mattson MP,
Maudsley S. Reduced energy intake: the
secret to a long and healthy life? IBS J Sci.
2007; 2: 35–9.
23. Stroebele N, de Castro JM, Stuht J,
Catenacci V, Wyatt HR, Hill JO. A smallchanges
approach reduces energy intake
in free-living humans. J Am Coll Nutr. 2009;
28: 63–8.
24. Kelishadi R, Pour MH, Zadegan NS, Kahbazi
M, Sadry G, Amani A, Ansari R, Alikhassy H,
Bashardoust N. Dietary fat intake and lipid
profiles of Iranian adolescents: Isfahan
Healthy Heart Program--Heart Health
Promotion from Childhood. Prev Med.
2004 ; 39: 760-6.
25. Chan-o-Cha P. Thailand’s commitment
to global cooperation on NCDs: acting
together now. Lancet. 2019; 393(10166):
11-13.
26. Rippe JM, Angelopoulos TJ. Relationship
between Added Sugars Consumption
and Chronic Disease Risk Factors: Current
Understanding. Nutrients. 2016; 8: E697.
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Published
24-12-2019
How to Cite
1.
สิงห์โต อ. Acceptance and satisfaction of reduced fat Thai desserts. Bu J Med [internet]. 2019 Dec. 24 [cited 2026 Feb. 16];6(2):17-2. available from: https://he01.tci-thaijo.org/index.php/BJmed/article/view/231111
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