Formulation of Low-protein Kanom Thong-muan from Mungbean Starch for Patients with Chronic Kidney Disease (Pre-dialysis) Stages 3-5

Abstract

This study aimed to develop a low-protein dessert, Khanom Thong-muan, for chronic kidney diseases (pre-dialysis) stages 3-5 (CKD), using mungbean starch. A low-protein diet is recommended for patients with CKD in order to reduce kidney workload. Formulating a low-protein diet increases food choices for CKD patients. Khanom Thong-Muan is a common dessert served, it contains protein from egg and flour. The starch and flour in control (C) were substituted with mungbean starch and coconut milk at the ratios of 1:1.5 (C-1), 1:1.75 (C-2), and 1:2 (C-3), without adding eggs and sesame seeds. There was no statistically significant difference in the likeness scores among the recipes (C-1, C-2, and C-3) (p > 0.05), but C-1 showed higher scores in every sensory characteristic. The protein content of C-1 was 98.8% reduction compared with the control (C). Additionally, lower fat and no cholesterol contents were obtained by omitting the egg and sesame. Furthermore, mineral content in C-1, particularly sodium, and phosphorus, this recipe contained no eggs and sesame seeds. The acceptability of the C-1 recipe ranged from moderately to like very much (scores 7.97-8.27). Ninety-four percent of consumers were willing to buy C-1. In conclusion, low-protein Khanom Thong-Muan using mungbean starch with coconut milk at a ratio of 1:1.5 (w:w) was well accepted and could be served as an alternative dessert for patients with chronic kidney disease (pre-dialysis) stages 3-5.