Development of Thai Dessert Products for Kanom Nam Dokmai by Ban KO Thai Community Enterprise, Pa Sao Subdistrict, Muang Uttaradit District, Uttaradit Province.

Abstract

This research had objectives to in vestigate a suitable recipe for Konom Nam Dokmai, the appropriate level of natural colors, the acceptance level of customers toward the product packaging and logo design, and the shelf life for Kanom Nam Dokmai (flower scented rice cake) In coloring the desserts, natural colors from plants were used: green from Pandan leaves, blue from butterfly-pea flowers, red from beetroots, orange from carrots, red from Rosella flowers and pink from Sappan wood. Based on sensory evaluation by experts and volunteers, 3 recipes of Kanom Nam Dokmai, including Recipe 27 (green), Recipe 28 (blue) and Recipe 30 (orange) had the highest score in term of highly accepted with overall acceptance which were 7.95, 7.78 and 7.88 respectively(like very much), and Recipe 29 (red) had a high overall acceptance score (7.38), which classified as “like moderatoly” With regard to the product packaging and logo design, consumer selected a brown Polyethylene terephthalate (PET) container with clear lid (63.33%) and they liked a trapezoid-shaped logo with Thai traditional pattern (60%)