Thai Desserts : Evolution and Application for Health
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Abstract
Thai desserts have continuously developed from the past to present, starting from Sukhothai, Ayutthaya, Thonburi and the Rattanakosin period. Traditionally, fruits were consumed as desserts, while those with the ingredients of starch, sugar, and coconut were frequently made for religious ceremonies and rituals. Aside from Thai culture, the cultural exchange with foreign countries has influenced the evolution of Thai desserts. This has led to the extended development. For example, eggs, lipids, and dried beans have been used as ingredients in Thai desserts. Thai desserts are delicious and elegant and are recognized as part of national identities. When considering the nutritional value, Thai desserts are sorted by the cooking methods; they are often made by frying, syrup simmering, and multi-step processing. In other words, these desserts provide high energy, fat, and carbohydrates, causing a serious concern for health-conscious consumers. Therefore, there have been many studies to develop healthier Thai desserts over the past ten years. It emphasizes three aspects of development, including nutrition supplements, caloric reduction, and alternative ingredients. These aspects are the key guidelines to developing healthier Thai desserts in the future.
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