Physicochemical Properties, Textural Qualities, and Sensory Assessment of Chewy Rice Dessert ( <i>Khanom Doo</i> ) Fortified With Palmyra Palm ( <i>Borassus flabellifer</i> ) Flour

The palmyra palm (Borassus flabellifer) is an underutilized tropical plant whose fruit pulp can be processed into flour rich in carotenoids and dietary fiber. In southern Thailand, khanom doo (KD) is a traditional chewy rice dessert typically made with glutinous rice flour and sweeteners. However, most Thai desserts are high in sugar and lack functional nutrients. This study aimed to incorporate palmyra palm flour (PPF) as a partial substitute for glutinous rice flour (GRF) in the production of KD. A central composite design (CCD) was used to optimize the formulation, varying PPF (0-20%) and GRF (80-100%). The optimized KD formulation, consisting of 5.8% PPF and 94.2% GRF, showed a moisture content of 30.46 ± 0.34% and a total carotenoid content of 49.4 mg/g. Sensory evaluation indicated that consumer scores ranged from 6.8 to 7.6 (moderate to high liking), with 98% overall acceptance and 96% purchase intention. These findings demonstrate that incorporating PPF can improve the functional value of traditional Thai desserts without compromising sensory appeal, offering a novel approach to product development with health-oriented benefits.