Acceptability of the Developed Khao Lam, Steamed Sticky Rice in Bamboo, with Reduced Fat


  • Alongkote Singhato Burapha University
  • Uraiporn Booranasuksakul Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University
  • Rungsima Daroonpunt Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University
  • Narisa Rueangsri Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University


dyslipidemia, Khao Lam, snacks, fat


Dyslipidemia is one of health problem commonly found in Thai communities affected by long term high dietary fat intake. This study aimed to develop reduced fat-Khao Lam (steamed sticky rice in bamboo), famous snack handed down by generations of Nongmon community, Chonburi, by using alternative ingredients to substitute for coconut milk which are rich source of fat in original formula. Three formulas of Khao Lam (original, cereal cream milk, and fat-free milk) were developed to investigate the 30 participants’ satisfaction on appearance, texture, taste, flavor, color, and overall satisfaction by sensory evaluation. Results revealed that the average scores of Khao Lam with fat-free milk formula were significantly lower than original and cereal milk formula on taste, flavor, texture, and overall satisfaction (p<0.05). In addition, the average overall satisfaction scores indicated Khao Lam with cereal milk formula were satisfied by participants, while the average satisfaction scores of fat-free milk formula were not met the acceptable level. In conclusion, the developed reduced fat-Khao Lam using cereal milk is satisfied and acceptable to participants.


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How to Cite

Singhato, A., Booranasuksakul, U., Daroonpunt, R., & Rueangsri, N. (2019). Acceptability of the Developed Khao Lam, Steamed Sticky Rice in Bamboo, with Reduced Fat. Journal of Nutrition Association of Thailand, 54(2), 11–22. Retrieved from



Research article