Application of Mannitol and Tea Seed Oil in Lower-calorie Thai Coffee Petal Cookie

Abstract

Thai petal cookie primarily contains much carbohydrate and lipid and becomes one of the high energy Thai desserts. The development of low-calorie Thai coffee petal cookie has objectives to substitute the Icing sugar by Mannitol at 3 proportions – 0 %, 10 % and 20 % – and to study the appropriate amount of tea seed oil at 0 %, 70 %, 80 % and 90 % in the substitution in Soybean oil. The comparative study between 2 southern sources of Robusta coffee – Khlonghoykhong, Songkhla and Khoatalu, Chumporn – was additionally undertaken. The sensory evaluation was individually evaluated in each objective by 9 – Point hedonic scale in aspects of appearance, color, scent, flavor, texture, taste and overall satisfaction by 50 samples. By using one-way ANOVA, it has been found that the 10 % of Mannitol substitution received the highest sensory score in aspects of appearance, color, scent, flavor, texture, taste and overall satisfaction in the range of liking moderately and liking very much. The 70 % substitution of tea seed oil and 10 % of Mannitol, moreover, had the highest score in scent and overall satisfaction in a range of liking very much and liking extremely and in appearance, color, flavor, texture and taste in a range of liking moderately and liking very much.  Besides, the use of Robusta coffee from Khlonghoykhong, Songkhla with 10 % of Mannitol and 70 % tea seed oil substitution represented the overall higher scores than the coffee from Khoatalu, Chumporn in aspects of appearance, color, scent, flavor, texture, taste and overall satisfaction at a range of liking very much and liking extremely. When nutritionally compared, the total energy of the low-calorie Thai coffee petal cookie is lessened for approximately 2 kcal per 1 served cookie (11 gram) caused by the 10 % Mannitol substitution suitable for health lovers.