Study on the Effects of Substituting Glutinous Rice Flour with Young Puffed Rice in Kalamae Product

Abstract

This study aimed to investigate the effects of substituting glutinous rice flour with young puffed rice in Kalamae, a traditional Thai dessert, at substitution levels of 0%, 40%, 70%, and 100% by weight, to determine the optimal ingredient proportion for developing Kalamae with young puffed rice. The analysis focused on physical properties (color and texture), chemical composition, and consumer acceptance. The results revealed that the 40% substitution level produced the most suitable formulation for further development, as it received high sensory scores in all attributes. Most consumers rated the product with a good level of acceptance. In terms of physical properties, the product had color values of L* = 41.45±0.69, a* = 0.53±0.05, b* = 46.71±0.52, and ΔE = 11.19±0.66. Hardness increased from 133.00±0.82 g to 167.25±0.50 g, while cohesiveness, gumminess, and chewiness also showed significant increases (p≤0.05). The sample displayed a green appearance and a soft, chewy texture. Regarding chemical composition, the selected formulation had higher levels of protein, fat, and dietary fiber, while carbohydrate content decreased. With 100% consumer acceptance, the findings suggest strong potential for developing this product as a locally sourced Thai dessert that retains the traditional characteristics of Kalamae.