Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content
Abstract The aims of this study were to establish a standardized preparation protocol and develop an improved formula for “thong ake,” a traditional Thai sweetened rice–egg yolk cake. The ingredients of the dessert consisted of blended rice flour and cassava starch (30%), coconut milk (30%), sugar (...
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Springer
2025-02-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00325-6 |
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| author | Juthamas Chamnandee Chanakan Montatipkul Nuti Hutasingh Kanitha Tananuwong |
| author_facet | Juthamas Chamnandee Chanakan Montatipkul Nuti Hutasingh Kanitha Tananuwong |
| author_sort | Juthamas Chamnandee |
| collection | DOAJ |
| description | Abstract The aims of this study were to establish a standardized preparation protocol and develop an improved formula for “thong ake,” a traditional Thai sweetened rice–egg yolk cake. The ingredients of the dessert consisted of blended rice flour and cassava starch (30%), coconut milk (30%), sugar (20%), and egg yolk (20%). The processing procedure comprised preparing sweetened condensed coconut milk and forming a soft dough via prolonged stirring of the warm mixture. In the standardized protocol, the evaporation temperature (70 °C) and total soluble solid of the concentrated sugar–coconut milk (65°Bx) were set. The heating–cooling temperature (55 °C to 75 °C to 55 °C) was developed for dough preparation. Resistant starch type 4 (RS4) and polyol were fortified to enhance dietary fiber and reduce the sugar content of the dessert, respectively. Up to 10% RS4 substitution of native starch/flour resulted in a decrease in the hardness, chewiness, and gumminess of the dessert (p < 0.05). However, the overall acceptance score of the 10% RS4 formula was not different from that of the control (p ≥ 0.05). This formula was selected for developing the reduced sugar version of the dessert, in which 25% sucrose was replaced by xylitol, maltitol, or sorbitol. RS4 and polyol had a slight effect on the dessert’s moisture content, aw, and color. However, that ingredient combination further decreased the hardness, chewiness, and gumminess of the dessert (p < 0.05). The formula with 10% RS4 and 5% sorbitol obtained an overall consumer acceptance score similar to that without polyol (p ≥ 0.05) and had the lowest ingredient cost. This most suitable formula yielded a dessert with 8.15% dietary fiber and 25% sugar reduction. The standardized protocol and improved formulation of thong ake used in this study could enhance quality control and the nutritional profile of the dessert. |
| format | Article |
| id | doaj-art-122fc75d3fd443f9ad8cbba671888c75 |
| institution | OA Journals |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Springer |
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| series | Discover Food |
| spelling | doaj-art-122fc75d3fd443f9ad8cbba671888c752025-08-20T02:16:49ZengSpringerDiscover Food2731-42862025-02-015111210.1007/s44187-025-00325-6Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar contentJuthamas Chamnandee0Chanakan Montatipkul1Nuti Hutasingh2Kanitha Tananuwong3Department of Food Technology, Faculty of Science, Chulalongkorn UniversityDepartment of Food Technology, Faculty of Science, Chulalongkorn UniversityTuck the Chef Company LimitedDepartment of Food Technology, Faculty of Science, Chulalongkorn UniversityAbstract The aims of this study were to establish a standardized preparation protocol and develop an improved formula for “thong ake,” a traditional Thai sweetened rice–egg yolk cake. The ingredients of the dessert consisted of blended rice flour and cassava starch (30%), coconut milk (30%), sugar (20%), and egg yolk (20%). The processing procedure comprised preparing sweetened condensed coconut milk and forming a soft dough via prolonged stirring of the warm mixture. In the standardized protocol, the evaporation temperature (70 °C) and total soluble solid of the concentrated sugar–coconut milk (65°Bx) were set. The heating–cooling temperature (55 °C to 75 °C to 55 °C) was developed for dough preparation. Resistant starch type 4 (RS4) and polyol were fortified to enhance dietary fiber and reduce the sugar content of the dessert, respectively. Up to 10% RS4 substitution of native starch/flour resulted in a decrease in the hardness, chewiness, and gumminess of the dessert (p < 0.05). However, the overall acceptance score of the 10% RS4 formula was not different from that of the control (p ≥ 0.05). This formula was selected for developing the reduced sugar version of the dessert, in which 25% sucrose was replaced by xylitol, maltitol, or sorbitol. RS4 and polyol had a slight effect on the dessert’s moisture content, aw, and color. However, that ingredient combination further decreased the hardness, chewiness, and gumminess of the dessert (p < 0.05). The formula with 10% RS4 and 5% sorbitol obtained an overall consumer acceptance score similar to that without polyol (p ≥ 0.05) and had the lowest ingredient cost. This most suitable formula yielded a dessert with 8.15% dietary fiber and 25% sugar reduction. The standardized protocol and improved formulation of thong ake used in this study could enhance quality control and the nutritional profile of the dessert.https://doi.org/10.1007/s44187-025-00325-6Thong akeThai dessertStandardized procedureResistant starchPolyol |
| spellingShingle | Juthamas Chamnandee Chanakan Montatipkul Nuti Hutasingh Kanitha Tananuwong Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content Discover Food Thong ake Thai dessert Standardized procedure Resistant starch Polyol |
| title | Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content |
| title_full | Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content |
| title_fullStr | Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content |
| title_full_unstemmed | Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content |
| title_short | Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content |
| title_sort | standardized preparation procedure of thong ake a traditional thai sweetened rice egg yolk cake with increased dietary fiber content and reduced sugar content |
| topic | Thong ake Thai dessert Standardized procedure Resistant starch Polyol |
| url | https://doi.org/10.1007/s44187-025-00325-6 |
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