Acceptance and Satisfaction on Thai Ethnic Foods Using the Protein-Free Starchy Products
Narisa Rueangsri*
, Uraiporn Booranasuksakul, Alongkote Singhato
Faculty of Allied Health Sciences, Burapha University,
Bang Saen, Chonburi 20131, Thailand.
Corresponding Author Email: narisa.nr@gmail.com
Abstract:
High prevalence of chronic kidney disease has been reported in Thailand, and patients with this chronic disease need to restrict their dietary protein intakes because of their low glomerular filtration rate, including those from rice and starch. Unfortunately, there is a lack of protein-free starch available in Thai communities. Therefore, this study aimed to develop protein-free starchy products that were used as ingredients in Thai ethnic food menus. Five menus (Pad See Ew, Rad Na, Pad Thai, Kuay Jub, and Pad Kee Mao) incorporating the developed protein-free starchy products (with 3 formulae using the developed starchy products and 1 original formula per menu) were developed for conducting the sensory evaluation by 48 healthy participants. Results revealed all menus showed significant difference of satisfaction scores on food texture (p<0.05). In addition, Pad Se Ew, Pad Thai (formula 1), and Pad Kee Mao (all formulae) had the overall satisfaction scores at acceptable level. In conclusion, most of the Thai ethnic food menus made from the developed protein-free starchy products were acceptable to participants.
Keywords:
Protein-Free Starch; Sensory Evaluation; Thai Ethnic Food
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