Innovative Product Prototype Creation of Instant Thai Dessert in Tablet Form: Case Studies of Mango and Durian Sticky Rice in Coconut Cream

Abstract

The aims of this research were to survey the characteristics of instant Thai dessert in tablet form and to investigate the proportion of ingredients which were used to produce of mango and durian sticky rice in coconut cream tablets. The result of consumer survey (n = 100) about the physical characteristics of tableted Thai desserts using the questionnaire found that they should be light in color intensity, homogeneously, with a size of 400 milligrams, 10 millimeters in diameter and 3 millimeters of thickness. Mango and durian sticky rice in coconut milk tablets were produced using the reference recipe and were adjusted the proportion in percentage of using durian or mango powders per cooked sticky rice powder for 27:20, 23:24 and 19:28 by controlling the amount of coconut sugar and coconut milk powder (6 samples). These samples were evaluated for 9 sensory properties and willingness to pay using consumer panels (n = 50). All data were analyzed using Analysis of Variance (ANOVA). The result showed that all samples were not different statistically for most characteristics. Only for mean score of easy to dissolve in the mouth, mango sticky rice in coconut milk tablet with a ratio of 19% mango powder : 28% cooked sticky rice has the highest score for easy to dissolve in the mouth (p <0.05) but was not different statistically from all samples of durian sticky rice in coconut milk tablets (p > 0.05). Thus the mango sticky rice in coconut milk tablet recipe should be 19% mango powder, 28% cooked sticky rice powder, 17% coconut sugar powder and 36% coconut milk powder. For durian sticky rice in coconut milk tablet, all recipe could be used.