Development of Semi-Instant Flour Mixes Product for Steamed Cassava Cake

Main Article Content

Wanlapa Potasin
Achiraya Rongthong
Charisa Lapchuti


This research aims to develop of semi-instant flour mixes for steamed cassava cake.

This study was conducted to study the optimum ratio of water content in instant flour mixes for making steamed cassava cake and analyze physical, chemical and microbial quality and study consumer acceptance. In this experiment, the amount of water added in the finished starch products was studied to 40  45 and 50%. It was found that the instant mixed starch formula for steamed cassava cake was based on the 50% water content for reconstitution, giving the highest acceptance scores on appearance, color, taste, aroma, texture, and overall acceptability when compared to use of water content of 40 and 45%, respectively. The average score in terms of taste, aroma, texture and overall liking was second only to standard steamed cassava cake. Which is equal to 7.10±1.20 7.06±1.24 7.06±1.33 and 7.12±1.14 respectively. The results of the study on the quality of steamed cassava cake using 50% water content for recovery, chemical quality, showed that moisture content, protein, fat, fiber, ash and carbohydrate content were 50.05±0.16 1.67±0.11 7.39±0.08 0.69±. 0.08, 0.91±0.06, and 39.30±0.34 respectively. The microbial quality total bacteria, yeast and mold were not exceed the standard of the Thai Community Product Standard, Thai dessert (MorChor. 1/2009).

Article Details

How to Cite
Potasin, W., Rongthong, A. ., & Lapchuti, C. (2023). Development of Semi-Instant Flour Mixes Product for Steamed Cassava Cake . Dusit Thani College Journal, 17(1), 17–31. Retrieved from
Research Article


Abioye, V. F., Adeyemi, B. A., Akinwande, P., Kulakow, P. and Maziya-Dixon, B. (2017). Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch. Cogent Food & Agriculture. 3(1): 1-11.

Announcement of the Thai Industrial Standards Institute No. 1531. (2009). Subject: Thai dessert community product standard (MorChor. 1/2009). November 16, 2009.

AOAC. (2016). Official methods of analysis of AOAC international (18th ed.). New York: Author. Thai Dessert in Thailand. Journal of Cultural Approach, 15(27), 39-50.

Chaiwat Saocharoensuk. (2010). Business/Industry Trends 2022-2024 : cassava. Retrieved from ้

Department of International Trade Promotion, Ministry of Commerce, THAILAND. (2021). Cassava products. Retrieved from

Department of Science Service, Ministry of Science and Technology. (2018). Tapioca and products. Ready-to-Use information Electronic Information Group Library and Science and Technology Information Center, May, 2017.

Jadeniphat Bunyasawat and Charkkrawut Bhoosem. (2019). The Development of Filling Dessert from Cassava in Bakery Products. Research report 2019. Faculty of Home Economics Technology. Rajamangala University of Technology Phra Nakhon.

Jinnajar Hansethasuk. (2009). Properties and Benefits of Tuber and Cassava Starch. Academic papers. Department of Agriculture, Ministry of Agriculture.

Kasidit Suveewaranon. (2017). Guldelines for Channel of Distribution and Marketing Development of Online Thai Dessert Store : Study of Mea-A-Roon Thai Dessert Store. (Master of Management independent study report), Mahidol University.

Patchara Buphi. (2007). Use of high protein fermented cassava in broiler feed. (Master's thesis Animal Production), Maejo University.

Sunanta Thongtha and Thanawit Kulrattanarak (2013). Production of citrate resistant starches to enzymes. research report Received a research grant from Suranaree University of Technology, fiscal year 2012-2013.

Suttida, S., Nunyong, F., Patthama, H., Jiraporn, W., and Tidarat, S. (2021). Effects of House Cricket (Acheta domesticus) Powder on the Texture, Sensory Properties and Nutritional Values of Cassava Flour-brownies. Phetchaburi Rajabhat University Science Journal, 18(1). 42-51.

Villiere, A., Roy, S. L., Fillonneau, C., Guillet, F., Falquerho, H., Boussely, S. and Prost. C. (2015). Evaluation of aroma profile differences between sue, sauteed, and pan-fried onions using an innovative olfactometric approach. Flavour. 24(4): 1-19.

Villager technology. (2022). Tips on how to grow cassava maximum productivity and reduce the cost of making the cassava version by 30%. Retrieved from

Wilai Rangsatthong. (2000). Food processing technology. King Mongkut's Institute of Technology North Bangkok, Text and Journal Publication, Bangkok.

Obcheuy Wongtong. (2019). Multi-dimensional Thai desserts. Kasetsart University Press.

Office of Agricultural Economics. (2021). Agricultural Economics Data. Retrieved from