Use of Germinated Soybean in Development of Reduced Coconut Milk Thai Custard

Abstract

This study aimed to determine the appropriate percent reduction of coconut milk used in the formulation of Thai custard in which mung bean was totally replaced by germinated soybean; and to compare the nutritional values of germinated soybean Thai custard in which coconut milk was reduced in the formula with mung bean Thai custard (control recipe). The soybeans (Chiang Mai 60) from Chiang Mai Field Crops Research Center were germinated for 24 hours and then steamed. Cooked germinated soybean was used to totally replace mung bean in the formula. Four Thai custard recipes were prepared, namely germinated soybean Thai custard with 60, 45, or 30% reduced levels of coconut milk and mung bean Thai custard (control recipe). Seven-point hedonic scale was applied in the sensory evaluation by 50 panelists. Proximate compositions and fatty acids profiles were determined. The results showed that germinated soybean Thai custard with 60% coconut milk reduction had comparable overall preference scores to the mung bean Thai custard (5.3+1.4 and 5.3+1.2, respectively; p>0.05). Energy, carbohydrate, protein, fat, and dietary fiber contents in germinated soybean Thai custard (60% coconut milk reduction) were 195.0+14.8 Kcal, 29.74+3.42 g., 7.5+0.2 g, 5.1+0.2 g and 0.81+0.04 g per 100 g, respectively, while mung bean Thai custard had the contents of 210.2+6.6 Kcal, 32.15+1.6 g, 6.3+0.2 g, 6.5+0.3 g, and 0.2+0.06 g per 100 g, in the same order. In conclusion, germinated soybean can totally replace mung bean in making mung bean Thai custard. A sixty percent reduction in coconut milk is acceptable in the germinated soybean Thai custard. Overall preferences had no statistically significant difference from those of the control recipe (p>0.05). The novel formulation has increased protein and dietary fiber contents but lower saturated fatty acids content than the conventional recipe.