Reinventing Southern Thai dessert ‘Khanom-La’ via starch-phenolic complex-induced resistant starch: Physicochemical transitions and functional enhancement

This study demonstrates the potential of starch-phenolic complexes, formed from indigenous Noui Khuea brown rice starch (NBS) and crude Mon-Pu ( Glochidion wallichianum Muell Arg) leaf extract (MP), as a source of resistant starch (RS) for enhancing the nutritional value of traditional Southern Thai Khanom-La. Physicochemical analysis was conducted on native NBS partially substituted with the NBS-MP complex (0-30%, w / w ), followed by the preparation of Khanom-La, which was subsequently evaluated for in vitro starch digestibility, physicochemical characteristics, and sensory attributes. The FTIR spectra confirmed the success of the starch-phenolic complex formation. The rheological and thermal properties of the starch mixture varied with the amount of substituted NBS-MP complex, with decreasing G', G'', and thermal parameters (particularly T p and ΔH) as the amount of NBS-MP complex substituted increased. Higher amounts of substituted NBS-MP complex exhibited significantly increased DPPH radical scavenging activity ( p < 0.05). The formulation containing 30% NBS-MP complex exhibited the highest RS content ( p < 0.05). Khanom-La with 20% NBS-MP complex had the highest overall acceptability ( p < 0.05), combining increased nutritional benefits with positive sensory attributes. These findings underscore the potential of the optimally substituted NBS-MP complex as a functional food ingredient in traditional Thai desserts. • Rice starch–Mon-Pu leaf extract complex increases resistant starch in Khanom-La. • Replacing up to 30% starch with the complex alters starch properties. • Complex addition increases bile acid binding and antioxidant activity. • Complex alters color, moisture, and texture of Khanom-La. • Substituting 20% complex gives best sensory acceptability and nutritional gain.