From coconut to papaya: A study of sensory and nutritional qualities in Thai dessert

Thai desserts are renowned for their unique characteristics, with coconut being a crucial ingredient. However, the limited availability and high cost of mature coconut pose challenges for dessert production. This study aimed to investigate green papaya substitution in caramelized grated coconut (Na Kra Cheek) and evaluate its properties and application. Different substitution levels (0%, 25%, 50%, 75%, and 100% w/w) were analyzed for sensory qualities, nutritional properties, and consumer acceptance through expert panels (n=15) and consumer testing (n=50). The results showed that 50% substitution maintained sensory acceptance comparable to the control (p≥0.05) in appearance, taste, texture, and overall acceptance while reducing protein content from 2.15% to 1.23%, fat content from 13.70% to 6.83%, and total carbohydrate content from 64.80% to 58.31%. The application in sticky rice dessert demonstrated no significant differences (p≥0.05) in consumer acceptance between control and 50% substitution formulas in all characteristics including appearance, color, smell, taste, texture, and overall acceptability, with overall acceptability scores of 7.50±0.78 and 7.28±0.85, respectively. Production costs decreased by 36.24% with 50% substitution. These findings suggest that green papaya can effectively substitute for mature coconut up to 50% in Thai desserts, offering cost-effective and healthier alternatives while maintaining traditional qualities. This innovation provides practical solutions for addressing both availability and cost challenges in Thai dessert production while potentially offering more nutritious options to consumers. The similarity in physical properties and the year-round availability of green papaya make this a viable approach for preserving Thai culinary traditions while addressing contemporary economic and nutritional considerations.