ผลของการแทนทไขดวยโปรตนถวเหลองตอคณลกษณะทางคณภาพของผลตภณฑขนมหมอแกง

Plant-based proteins are alternative protein sources that have gained widespread attention and popularity recently, especially among consumers who avoid consuming meat and animal-derived products and health-conscious consumers. This research aimed to study the efficiency of three different protein coagulants in precipitating soy protein to obtain an appropriate soy protein curd for the development of Thai custard with soy protein. The physical and chemical properties were analyzed, and the sensory evaluation was conducted using a 9-point hedonic scale. The results showed that calcium sulfate produced the highest amount of soy protein yield and provided desirable curd characteristics. Formula 1, containing duck eggs, coconut milk, and palm sugar, was selected as the appropriate formula. It received the highest scores (p<0.05) and had the lowest production cost. The effect of replacing duck eggs with an appropriate amount of soy protein in Thai custard was investigated. The results showed that increasing levels of soy protein resulted in increased moisture content, hardness, and lightness (L*) values. Thai custard in which duck eggs were replaced with 1,200 g of soy protein showed high sensory scores in all attributes (p<0.05), with mean values of 6.94, 7.02, 6.98, 6.06, 6.82, and 6.98, respectively. Furthermore, consumer acceptance of Thai custard prepared using commercial soy protein (tofu) compared to that prepared using self-produced soy protein was studied. It was found that Thai custard containing self-produced soy protein curd exhibited significantly higher lightness (L*), firmness, and overall liking (p<0.05) than Thai custard containing commercial soy protein. These findings indicate the feasibility of developing Thai alternative traditional desserts by replacing eggs with soy protein, which is not only enhances the nutritional value of Thai desserts but also provides a new option for consumers.