ACCEPTABILITY OF A CALCIUM FORTIFIED THAI ETHNIC SNACK, KHAO LAM
Keywords:
Khao Lam, Thai ethnic snack, calcium, food fortification, sensory evaluationAbstract
A high prevalence of bone diseases have been reported in many countries and inadequate intake of calcium is recognized as one of the main factors leading to decreased bone density. Calcium fortification is proven as an effective method used to increase calcium consumption. This study aimed to develop Khao Lam, steamed sticky rice in bamboo, a traditional snack in Chonburi, Thailand. This snack is familiar to the local population, is based on Thai tradition and culture, so is a good candidate to test calcium fortification. Three Khao Lam formulas recipes were developed (original formula recipe, calcium carbonate fortified formula recipe, and tricalcium phosphate fortified formula recipe) to determine participants’ satisfaction regarding appearance, taste, flavor, color, texture, and overall satisfaction, measured using sensory evaluation methods. The findings of this study revealed no significant differences in all aspects of the 3 recipes, except that the texture of the tricalcium phosphate preparation had a lower than average satisfaction score when compared with the original formula and the calcium carbonate formula recipe. In addition, results indicated that original formula and the calcium carbonate fortified recipe had satisfaction scores equally acceptable to all participants. In conclusion, the developed Khao Lam with calcium carbonate fortification is acceptable to participants.
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