The development of Kanom Hin Fon Thong product for health

Anong Jainan; Sureeporn Thanyakit; Pannee Suanpang; Pannee Suanpang

doi:10.53730/ijhs.v6nS1.7612

Authors

Anong Jainan Culinary Technology and Service Program, Suan Dusit University Lampang Center, Thailand
Sureeporn Thanyakit Culinary Technology and Service Program, Suan Dusit University Lampang Center, Thailand
Pannee Suanpang Faculty of Science & Technology, Suan Dusit Rajabhat University, Bangkok, Thailand
Pannee Suanpang Faculty of Science & Technology, Suan Dusit Rajabhat University, Bangkok, Thailand

Keywords:

Kanom Hin Fon Thong, RD43 Rice Flour, Low Glycemix Index

Abstract

Kanom Hin Fon Thong is an ancient Thai dessert since Ayutthaya Period. It is hard to be found nowadays. The required materials include rice flour, coconut milk, and sugar that bring high energy. This is problematic for consumers who must control carbohydrate amounts in order to prevent the increase of blood sugar levels. In Thailand, people with obesity tend to increase until it becomes an important public health problem in a number of countries including Thailand. The higher rate of obesity caused different required nutrients. Kanom Hin Fon Thong with low GI is interesting for consumption among consumers who like Thai desserts, with worry about blood sugar levels. The development of Kanom Hin Fon Thong formulas with low GI was good for consumer health. Mixture designed was planned to find the proper ratios of Kanom Hin Fon Thong. There were 3 studied factors, i.e., rice flour, coconut milk, and sugar 8 formulas were obtained from the experiment. The nutritive value and GI (glycemic index) were analyzed, along with sensory test in 50 consumers with the 9-point rating scale. It was found that the tested characteristics were significantly different (p ≤ 0.05).

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