Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert)

Punfujinda, C. and Pattarathitiwat, P. and Boukaew, S. and Chumkaew, K. (2025) Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert). International Food Research Journal (Malaysia), 32. pp. 92-107. ISSN 2231 7546

The present work investigated Riceberry rice flour (RBF) and Hom Nil rice flour (HNF) as potential replacements for rice flour in kanom piak poon (KPP), a traditional Thai dessert. The present work aimed to determine the optimal substitution levels of RBF and HNF, to evaluate the physicochemical properties and nutritional value of the modified KPP, and to assess consumer acceptance. RBF and HNF were used to replace rice flour at ratios of 25, 50, 75, and 100% (w/w). Sensory evaluation using a 9-point hedonic scale revealed that KPP with 25% RBF (RBF25) and 25% HNF (HNF25) received the highest acceptance scores. Physical properties, such as colour values (L* and b*) and texture (hardness and springiness), decreased with increasing RBF and HNF contents. Nutritional analysis showed that RBF25 and HNF25 had significantly higher (p ≤ 0.05) dietary fibre content (9.22 and 10.00%, respectively), bioactive compounds (TPC: 88.56 and 95.24 µg GAE/g dw; TFC: 65.12 and 68.35 µg QE/g dw, respectively), and antioxidant activity (DPPH: 54.46 and 57.23%; ABTS: 92.71 and 98.04%, respectively) compared to the control. Consumer acceptance tests indicated high approval ratings for RBF25 and HNF25. Consumers also expressed that using Thai rice varieties as ingredients in Thai desserts would add uniqueness to KPP, and help preserve the knowledge of Thai dessert making. These findings demonstrates the potential of RBF and HNF in enhancing the nutritional value and consumer appeal of traditional Thai desserts.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/07%20-...

Abstract

The present work investigated Riceberry rice flour (RBF) and Hom Nil rice flour (HNF) as potential replacements for rice flour in kanom piak poon (KPP), a traditional Thai dessert. The present work aimed to determine the optimal substitution levels of RBF and HNF, to evaluate the physicochemical properties and nutritional value of the modified KPP, and to assess consumer acceptance. RBF and HNF were used to replace rice flour at ratios of 25, 50, 75, and 100% (w/w). Sensory evaluation using a 9-point hedonic scale revealed that KPP with 25% RBF (RBF25) and 25% HNF (HNF25) received the highest acceptance scores. Physical properties, such as colour values (L* and b*) and texture (hardness and springiness), decreased with increasing RBF and HNF contents. Nutritional analysis showed that RBF25 and HNF25 had significantly higher (p ≤ 0.05) dietary fibre content (9.22 and 10.00%, respectively), bioactive compounds (TPC: 88.56 and 95.24 µg GAE/g dw; TFC: 65.12 and 68.35 µg QE/g dw, respectively), and antioxidant activity (DPPH: 54.46 and 57.23%; ABTS: 92.71 and 98.04%, respectively) compared to the control. Consumer acceptance tests indicated high approval ratings for RBF25 and HNF25. Consumers also expressed that using Thai rice varieties as ingredients in Thai desserts would add uniqueness to KPP, and help preserve the knowledge of Thai dessert making. These findings demonstrates the potential of RBF and HNF in enhancing the nutritional value and consumer appeal of traditional Thai desserts.

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Item Type:	Article
AGROVOC Term:	rice flour
AGROVOC Term:	food processing
AGROVOC Term:	import substitution
AGROVOC Term:	dietary fibres
AGROVOC Term:	bioactive compounds
Geographical Term:	Thailand
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	16 Mar 2026 03:20
Last Modified:	16 Mar 2026 03:20
URI:	http://webagris.upm.edu.my/id/eprint/25113

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