Kalamae Product Development of Sang Yod Rice, Phatthalung Province

Abstract

The objectives of this research were to develop Kalamae by substituting rice flour with Sangyod rice flour and evaluate the sensory quality of Kalamae products made from Sangyod rice flour. Sensory evaluation was conducted using the 9-point hedonic scale method with thirty participants from Village No. 9, Khuan Khanun Subdistrict, Khuan Khanun District, Phatthalung Province. Mean and standard deviation were used for data analysis. Results indicated that the Kalamae made entirely with Sangyod rice flour was most preferred. All sensory attributes received "very liking" scores: appearance (8.00±1.28), color (7.93±1.38), smell (7.93±1.28), taste (7.83±1.51), texture (7.73±1.50), and overall satisfaction (7.96±1.42). The caramel flesh was reddish-brown with embedded red Sangyod rice grains. It was lustrous, soft, and possessed a strong Sangyod rice aroma. The taste was sweet, and the texture was chewy, soft, and contained numerous rice grains. Compared to the traditional recipe, the Kalamae made with Sangyod rice flour had a smoother, shinier appearance, a darker brownish-black color, a sweet taste, and a soft, sticky texture.