Physicochemical Properties and Nutritional Values of Ja Mongkut in Samut Songkhram Province

Abstract

This research aimed to investigate the effects of three different drying durations at 70°C or four drying durations (0 1 2 and 3 h) on the physical and chemical properties of Ja Mongkut, a traditional dessert unique to Samut Songkhram Province, and to analyze its nutritional value. The results demonstrated that the hardness of Ja Mongkut dessert decreased from 0.23 N. at the beginning of the drying process to 0.12 N. after 1 h of hot-air drying, followed by a slight increase to 0.15 N after 3 h. Nevertheless, the final hardness remained lower than the initial value. Cohesiveness continuously declined with increasing drying time, decreasing from 0.77 to 0.24 after 3 h. This reduction was attributed to moisture loss and the structural reorganization of the product matrix during the hot-air drying process. The water activity (a_w) ranged from 0.76 to 0.77, indicating conditions that may inhibit the growth of spoilage microorganisms and thereby contribute to improved product stability. Nutritional analysis revealed that the dessert provided 111.24 kcal per serving and was predominantly composed of carbohydrates (17.76 g), including sugars (13.53 g), together with fat (4.14 g) and protein (0.78 g). Based on its nutritional profile, a serving size of no more than three pieces (30 g), corresponding to an energy intake below 200 kcal per snack occasion, is recommended. The findings of this study provide a valuable academic foundation for future research and the development of food innovations. These findings are expected to contribute to advancements in food science and technology while supporting long-term food sustainability.