Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products

Abstract

This research aimed to study the Thai layered dessert (Kanom Chan) products, focusing on the composition of germinated parboiled rice, consumer acceptance, nutritional value, GABA content, and the recommended standard recipe. The recipe comprised arrowroot flour, tapioca flour, rice flour, granulated sugar, Jasmine-infused water, undiluted coconut milk, and food coloring in specific proportions.The desserts had visually appealing attributes with distinct layers, captivating colors, a pleasing aroma, a soft texture, and a delightful taste. The recipe received moderate to high satisfaction ratings from taste testers, ranging from 7.40 to 8.18.In the study comparing the substitution of rice flour with germinated parboiled rice flour at three levels (30, 40, and 50% of net weight), desserts with a 30% substitution achieved the highest scores in sensory tests for appearance, colour, smell, taste, and overall preference. The desserts' nutritional value was moderately accepted by 100 consumers. A detailed analysis of 100 g of germinated parboiled rice revealed an energy value of 268.80 kilocalories, along with protein, fat, carbohydrate, moisture, and ash contents of 0.66, 7.44, 49.80, 41.89, and 0.21%, respectively. Additionally, the desserts contained 10.76 mg of gamma amino butyric acid (GABA). Therefore, the germinated parboiled rice Thai layered desserts (Kanom Chan) exhibited low energy and more GABA content compared to general Thai layered dessert.