Effect of Wolffia (Wolffia globosa) Supplementation on Protein, Dietary Fiber, and Antioxidant Content in Thai Desserts

Abstract

This research aims to study 1) the effect of wolffia (Wolffia globosa) supplementation in Thai desserts, 2) consumer acceptance and 3) protein, dietary fiber and antioxidant content in Thai desserts supplemented with wolffia. Statistical analysis of this study demonstrated the mean, percentage, and standard deviation (SD). The effect of wolffia supplementation in Thai desserts was studied by supplementing wolffia powder at 2, 4 and 6% of flour weight. The experiment was designed using a Randomized Complete Block Design (RCBD). Analysis of variance (ANOVA) was used to compare the means using Duncan’s new multiple range test at a 95% confidence level. The results showed that the appropriate wolffia content for Khanom Kleeb Lamduan (Thai shortbread cookies) was 6%. Khanom Piak Pun (Pandanus pudding in coconut cream) and Khanom Niao (Rice cake with coconut syrup and rice cracker) were 4%. The consumer acceptance results of Thai desserts supplemented with wolffia, including Khanom Kleeb Lamduan 78% of consumers were like moderately level (3.73±0.44), Khanom Piak Pun 85% of consumers were like very much level (4.64±0.48), Khanom Niao 65% of consumers were like moderately level (3.46±0.50). The protein, dietary fiber and antioxidant content of Thai desserts with wolffia supplement compared with the control, the protein content of Khanom Kleeb Lamduan, Khanom Piak Pun and Khanom Niao increased 0.76, 0.10 and 0.36 g, respectively. Dietary fiber increased 0.66, 0.03 and 0.66 g. Total phenolic compounds increased 0.23, 30.93 and 0.11 µg GAE/g and Radical scavenging activity increased 69.00, 75.82 and 38.40 µg GAE/g, respectively. The colorimetry of 3 Thai desserts supplemented with wolffia was L* 41.50, 32.36 and 45.00, a* -0.80, -8.70 and 15.26, b* 36.50, 20.93 and 15.26, respectively.