Development of a freeze-dried durian sticky rice product with optimized coconut milk content

Abstract

Freeze-dried durian sticky rice and the impact of various levels of coconut milk on the quality characteristics were developed. The results were not significantly differed between the treatments concerning color values (L* 81.68-81.82, a* 3.66-3.68, and b* 32.67-33.43; p>0.05).  The amount of coconut milk increased the water activity and moisture content of the product was found to decrease from 0.48 (1.91%) in 100 ml formula to 0.20 (1.51%) in 200 ml formula. Texture characteristics revealed that the value of hardness decreased significantly from 287.42 N in 100 ml formula to 250.81 N in 200 ml formula (p≤ 0.05). The low water activity level of the products was not detected Escherichia coli and Staphylococci aureus and all the samples were complied with microbiological requirements for dried foods. The results for consumer acceptability showed that a consumer rating of 7.24 on the eating quality of 150 ml coconut milk added formula was obtained to be the acceptance of taste. However, increasing coconut milk was found to cause significant decreasing of moisture, texture characteristics and consumer acceptability of freeze-dried durian sticky rice. At 150 ml level of coconut milk added to formulation can be suggested for best product quality in terms of texture characteristics and consumer acceptability and also can be used in the food industry for an edible shelf-stable product of Thai dessert.