Enhancing Bioactive Compounds and the Antioxidant Properties of Thai Coconut Pancake (Khanom Ba-bin) through Partial Substitution with Thai Pigmented Rice Flours

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Background: Thai Coconut Pancake (Khanom Ba-bin) is a traditional Thai dessert made from glutinous rice flour, coconut, and sugar. It is gaining popularity, especially as a street food in night markets. However, its nutritional value is limited due to its main ingredients. Objective: This study aimed to develop and evaluate Thai Coconut Pancake using various Thai pigmented rice flours as partial substitutes for white glutinous rice flour to enhance its nutritional value and antioxidant properties and determine consumer acceptance through sensory evaluation. Methods: Four pigmented rice varieties (Sung Yod, Riceberry, Hom Nil, and black glutinous rice) were used to replace white glutinous rice flour at 10%, 20%, and 30% levels. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH and ABTS assays) of the modified Thai Coconut Pancake samples were determined and compared. Sensory evaluation was conducted using a 9-point hedonic scale to assess consumer acceptance. Results: Incorporating pigmented rice flours significantly increased TPC, TFC, and antioxidant activities compared to the control (100% white glutinous rice flour). Black glutinous rice flour substitution at 30% yielded the highest TPC (65.39 ± 0.32 μg GAE/g dw) and TFC (63.09 ± 0.56 μg QE/g dw). Hom Nil rice flour at 30% substitution exhibited the highest antioxidant activities in both DPPH (31.65 ± 0.43% inhibition) and ABTS (60.83 ± 0.45% inhibition) assays. A clear dose-response relationship was observed between substitution levels and the content in terms of bioactive compounds. Sensory evaluation revealed that a 20% substitution level was optimal, showing no significant differences in overall acceptability compared to the control, indicating the potential for product development. Conclusion: This study demonstrates the potential of using Thai pigmented rice flours to enhance the nutritional value and antioxidant properties of traditional Thai desserts, with a 20% substitution level providing optimal balance between nutritional enhancement and sensory acceptance, offering a promising approach to developing healthier food products while preserving cultural authenticity.