Effect of Lotus Root on Quality and Acceptance of Khanom Piak Poon
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Abstract
Khanom Piak Poon is a traditional Thai dessert characterized by its unique color and flavor derived from natural ingredients, such as black color from burnt coconut husk or green color from pandan extract. However, modern consumers are increasingly health-conscious, leading to the use of health-promoting natural ingredients such as lotus root, which contains dietary fiber and phytochemicals, particularly phenolic compounds with antioxidant properties. This study aimed to develop lotus root-supplemented Khanom Piak Poon to enhance product variety and health benefits. Lotus root was incorporated at levels of 0 5 10 and 15% based on total ingredient weight. The results showed that increasing lotus root content decreased the L* value, whereas a* b* and hardness values significantly increased (p<0.05). Sensory evaluation revealed that the formulation supplemented with 10% lotus root received the highest overall liking score among all lotus root-supplemented treatments, with no significant difference compared to the 0% (p>0.05). Nutritional analysis indicated that 100 g of the 10% lotus root-supplemented Khanom Piak Poon provided 202.50 kcal of energy, 48.94 g of moisture, 0.09 g of fat, 1.30 g of protein, 49.13 g of carbohydrates, 1.05 g of dietary fiber, 0.54 g of ash, and 2.20 mg CE/100 g of total flavonoids. Consumer acceptance testing showed 100% product acceptance, with a preference for square foil cup packaging and purchase intent at a retail price of 30 Baht. Incorporating lotus root improves the physical and chemical properties of this Thai dessert, while enriching its health benefits and offering more alternatives for health-conscious consumers.
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