The Identity of Thai Desserts Made from Chae Son Mineral Water Rice Flour Lampang

Abstract

The importance of this study lies in its innovative approach to enhancing the nutritional value and cultural significance of Lanna Thai confection products by leveraging the unique properties of Chae Son mineral water rice. Cultivated in Lampang Province, this rice variety benefits from the region's natural mineral-rich water sources, resulting in a significantly higher nutritional profile compared to standard rice. By developing a recipe for Lanna Thai rice cakes using Chae Son mineral water rice flour, the study aims not only to improve the health benefits of these traditional delicacies but also to create a distinctive identity for Lanna cuisine. This is particularly relevant in the context of increasing consumer demand for foods that offer health benefits, such as reducing inflammation and preventing chronic diseases.

Through a combination of qualitative and quantitative research methods, including detailed laboratory analyses and literature reviews, this study highlights the potential of Chae Son mineral water rice to elevate the nutritional standards and cultural value of Lanna delicacies, thus contributing to both public health and regional culinary heritage.

The investigation into the utilization of Chae Son mineral water rice flour in the creation of Lanna Thai confection products has revealed significant health benefits and nutritional advantages. The research highlights that Chae Son mineral water rice, cultivated in Lampang Province, possesses an 81.81% higher nutritional value compared to standard rice, enriched with essential substances such as anthocyanins and flavonoids. These compounds, recognized for their potent antioxidant properties, contribute to cellular protection and the mitigation of chronic diseases linked to free radical damage, such as atherosclerosis and inflammation.

The study specifically notes the efficacy of anthocyanins in reducing inflammation associated with hypercholesterolemia and obesity. Additionally, the nutritional analysis of rice cakes made from Chae Son mineral water rice flour demonstrated superior qualities over traditional recipes, offering higher fiber, protein, vitamins, and minerals, including significant levels of vitamin B1, potassium, manganese, phosphorus, calcium, and zinc. The enhanced antioxidant and anthocyanin content further supports the potential health benefits of incorporating this innovative ingredient into traditional Lanna delicacies.