Incorporation of Inulin and Maltodextrin into Thermally Processed, Reduced Calorie Taro Coconut Custard

Abstract

This study developed a shelf-stable, calorie-reduced Thai taro coconut custard in aluminum cans by partially substituting, based on the original formula, coconut cream (42%) and palm sugar (42%) with inulin (10–15%), maltodextrin (5–10%), and sucralose (0.02%). The effects of these substitutions on physical and sensory properties were evaluated. Inulin and maltodextrin helped retain desirable texture and flavor, closely resembling the full-fat, full-sugar control. Sensory testing involved 30 trained panelists and 100 consumers. After 12 months of storage, 83% of consumers accepted the product, with 63% indicating purchase intent. An economic analysis supported production feasibility. These findings demonstrate a viable approach to developing healthier, shelf-stable traditional Thai desserts.