Acceptance and satisfaction of reduced sugar, fat, and sodium food recipes

Main Article Content

นริศา เรืองศรี อุไรภรณ์ บูรณสุขสกุล อลงกต สิงห์โต

Abstract

Objective This study aimed to develop food recipes that are commonly found in the cuisine of
Thai communities, but with reduced calories from ingredients and a modification of seasonings.
Methodology Two recipes each for a selection of five menus (Tom Kha Kai, Pad Kee Mao, Moo
Pad Priaw Wan, Pa Nang Kai, and Choo Chee Pla) were prepared as food samples and offered
to a group of 30 healthy participants, to give scores of acceptance and satisfaction based on
sensory evaluation. Of the 2 recipes, one was the original (control) formula and the other a
modified formula.
Results Results revealed that the average satisfaction scores of Pa Nang Kai and Choo Chee Pla
in modified formula were significantly higher than the control formula (p<0.05). In addition, the
average overall satisfaction scores for all menus in modified formulas indicated that participants
were satisfied with the newly developed recipes.
Conclusion The modification of food recipes, by reducing the sugar, fat and sodium content,
were found to be satisfactory and acceptable to the participants.

Keywords

Article Details

Section
Original article

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