The Development of Steamed Sticky Rice Stuffed with Thai-Style Duck Curry

Abstract

The development of steamed sticky rice in mangrove fan palm leaf aims to 1) explore customers' behavior and need on this kind of product, 2) develop the recipe of steamed sticky rice stuffed with Thai-style duck curry, and 3) acceptance test on this kind of product. The data collection method by survey the target for 100 consumers of Suan Dusit University who consumed Khao Tom Mad (Coconut Sticky Rice). All treatments were evaluated the qualities by sensory evaluation using 9-points hedonic scale for acceptance test by varied duck's part (Breath and tight) and type of sticky rice (White and Black) by 50 trained testers. All products' characteristics were analyzed by SPSS statistical package, analysis of variance was conducted, then compared the mean difference by Duncan's new multiple range test (DMRT). The results showed that 98% of the respondents preferred product which made by white sticky rice and duck’s breast part with highest score 7.6 ± 0.5. Acceptance test was conducted and found that appearance, odor, softness of duck meat, oiliness and overall preference are like extremely while sweetness is like moderately.