STUDY ON THE QUALITY OF RICE CRACKER (KHAO TAN) WITH GREEN CURRY FLAVOR

Abstract

This research aims to study the quality of the Khao Tan product cooked with coconut milk containing green curry paste at 15, 30, and 45% by weight of coconut milk (w/v) and to study the sugar content in green curry syrup for topping on the surface of Khao Tan products. The results showed that the color values ​​of Khao Tan cooked with coconut milk containing green curry paste at three levels differed significantly (P≤0.05). The L* value of Khao Tan decreased, while the a* and b* values ​​tended to increase with increasing concentration of green curry paste in coconut milk. All three formulas of Khao Tan had moisture content in the range of 2.91-3.66% and water activity (a_w) values in the range of 0.29-0.36, which were lower than the value ​​specified in the community product standard for Khao Tan (a_w<0.60). Hardness and fracturability were highest for Khao Tan cooked with coconut milk containing 30%w/w green curry paste (P≤0.05). For the swelling rate, the three formulas of Khao Tan were not significantly different (P>0.05). The sugar content in green curry syrup was varied at 15, 20, and 25% by weight ingredient (w/v). The color values ​​of both L*, a*, and b* were highest in syrup containing 25%w/v sugar (P≤0.05), while the total soluble solid contents were not significantly different (P>0.05). For the sensory evaluation, the results showed that the Khao Tan topped with syrup containing 15%w/v sugar was the most suitable formula, which received higher scores than the other formulas in terms of color, odor, taste, and overall liking. The Khao Tan cooked with coconut milk containing 30%w/w green curry paste and topped with syrup containing 15% sugar (100 grams) contained moisture 5.99%, protein 4.67%, fat 16.13%, ash 0.93%, fiber 1.44%, and carbohydrate 70.85%. The results of this study can be a guideline for developing the Khao Tan product with varieties of local materials and herbs to increase choices for consumers and further commercialization.