|Maneepun, S - KASETSART UNIVERSITY|
|Vatanasuchart, N - KASETSART UNIVERSITY|
Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: August 27, 1998
Publication Date: N/A
Technical Abstract: Three levels of Nu-Trim OB (called Oat-1) were substituted at 5% dispersed solids content for coconut cream in six Thai desserts. Sensory evaluation of products including control was made by 25 trained panelists using a 9-hedonic scale for color, appearance, flavor, taste, texture, and acceptability. The desserts were coconut jelly, taro conserve, crispy pancake, steamed banana cake, pumpkin in coconut syrup, and coconut-cantaloupe ice cream with the following percentages of coconut cream in the standard, 17, 26, 37, 21, 44, and 43, respectively. Almost 100% substitution of the coconut cream by Oat-1 was possible in all the formulas except the pumpkin in coconut syrup where high viscosity appeared to be unacceptable at high level substitution. Although a complete substitution for the coconut cream could be possible in the other five desserts, many panelists favored an 80% substitution to allow some coconut flavor in the final product. This small difference could probably also be achieved by adding some coconut flavor. All the desserts with Oat-1 had very smooth textures just like coconut cream products. Nondairy soft serve frozen desserts were made in various flavors and found to be highly acceptable.