Integrating Traditional Red Sticky Rice Dessert into Coconut Jelly: Toward the Innovation of a Modern Thai Dessert

Abstract

This research aimed to investigate the appropriate proportion of red sticky rice dessert in coconut jelly in relation to its physical, chemical, and sensory properties. Five levels of red sticky rice dessert substitution (20%, 40%, 60%, 80%, and 100%) were studied by replacing sugar in the coconut jelly formulation. The results showed that increasing levels of red sticky rice dessert led to a decrease in lightness (L*), redness (a*), yellowness (b*), and total soluble solids, with total soluble solids ranging from 28.03 to 40.33 °Brix
(p≤0.05). Texture profile analysis (hardness; N) revealed that the substitution levels did not significantly affect product hardness (p>0.05), with values ranging from 3.21 to 4.86 N across all formulations. Proximate analysis indicated that the formulation containing 20% red sticky rice dessert had the lowest fat content (5.82%) and energy value (158.30 kcal). Sensory evaluation results showed that the 20% substitution level received the highest scores in appearance, color, aroma, taste, texture, and overall liking, all rated at the "like very much" level. Therefore, the use of 20% red sticky rice dessert in coconut jelly is considered the optimal level for product development.