Paper Title
Coconut Cream Replacement In Thai Desserts (Boa-Loi) For Elderly Consumers

Abstract
Boa-loi is one of the most popular Thai dessert consisting of glutinous-rice flour balls in sweet coconut cream. Liquidity and soft texture of the dessert satisfy the sensory and pleasure of elderies. The aims of the present study are analyzing nutrient compositions of Boa-loi with coconut cream and Boa-loi with coconut cream substitutes possessing low saturated ingredients and determining the taste, mouthfeel, aroma, appearance, and overall acceptability of four of Boa-loi formulations. Coconut cream was substituted by cow milk, soy milk, and coconut cream alternative (4CARE TASTIFIT). Four Boa-loi formulations were evaluated by thirty untrained elderlies using a 5-point hedonic scale. Statistical analysis of variance (ANOVA) followed by LSD multiple comparison post hoc tests were employed to analyze the data obtained from the study (p<0.05) in appearance, odor, mouthfeel, taste, and overall acceptability. The high nutritional values of Boa-loi formulations with coconut cream substitutes (less calories, less saturated fat, and high monounsaturated fat) were observed. The highest score of appearance (4.34 ± 1.20) and the highest odor score (4.43 ± 0.45) were obtained in the cow-milk Boa-loi formulation. No significant differences were observed in texture evaluation. The soy milk-substituted Boa-loi exhibited the lowest value of overall acceptability test. Overall acceptability test scores of Boa-loi with coconut cream and coconut cream alternative were not significantly different. Therefore, cow milk and coconut cream alternative could be appropriately utilized as coconut milk substitutes in Thai desserts for elderly people and improve their health. Keywords - Coconut Cream, Coconut Cream Substitute, Thai Dessert, Elderly, Sensory Test