Sensory Acceptance of Coconut Milk Soft Serve Ice Cream with Lod Chong and Nam Krasai Topping Among Consumers
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Abstract
This study aimed to develop coconut milk soft serve ice cream with Lod Chong and Nam Krasai topping and evaluate its sensory evaluation. Two ice cream soft serve formulations were developed: coconut milk ice cream and coconut milk ice cream infused with incense smoke, both served with Lod Chong topping and Nam Krasai syrup. The sample consisted of 30 consumers in Bangkok.
The results indicated no statistically significant differences in the sensory attributes of the two ice cream formulations. The mean scores for taste, aroma, color, texture, and sweetness were rated between "moderately liked" and "strongly liked." Gender-based comparative analysis revealed minimal differences in the color of the coconut milk ice cream. The development of the Lod Chong topping and Nam Krasai syrup added value to the product and reflected Thai cultural identity. The findings of this study demonstrate the potential of developing ice cream products that meet consumer satisfaction and creatively preserve and promote Thai culinary culture.
Keywords: Sensory test, Coconut Milk Soft Serve Ice Cream, Topping, Lod Chong, Nam Krasai
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