Pandanus Pudding from Khao Dawk Mali 105 Rice Flour

Abstract

This research aims to study the standard recipes of three different of Pandanus pudding from jasmine rice flour, "Khanom Piak Poon" and to investigate the appropriate ratio of Khao Dawk Mali (KDM) 105 rice flour to rice flour at three different levels. The KDM rice flour used is produced from KDM 105 rice from Roi Et province using dry milling method, known for its unique fragrance. The sample group for this study consists of 30 personnel and students from Suan Dusit University. Data was collected using a two-part questionnaire: the first part gathered general information, which was analyzed using percentage, and the second part used a 9-point Hedonic scale test to assess sensory attributes including appearance, color, aroma, taste, texture, and overall liking. Statistical analysis was performed using a statistical software package to determine the mean and standard deviation. The research findings indicate that the most accepted basic recipe is Rojanaphaiboon’s recipe (1989), which consists of the following ingredients: 250 grams of rice flour, 50 grams of tapioca starch, and 50 grams of arrowroot starch. Following this, the study examined the appropriate ratios of KDM rice flour to rice flour at three levels: 50:50, 75:25, and 100:0 by weight of the total rice flour. The results indicated that the ratio receiving the highest acceptance score was 100:0, score in the range of 8.33 to 8.50.