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Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content

Crossref DOI link: https://doi.org/10.1007/s44187-025-00325-6

Published Online: 2025-02-26

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Chamnandee, Juthamas

Montatipkul, Chanakan

Hutasingh, Nuti

Tananuwong, Kanitha
Funding

Funding for this research was provided by:

Faculty of Science, Chulalongkorn University
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Text and Data Mining valid from 2025-02-26

Version of Record valid from 2025-02-26
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Article History

Received: 5 September 2024

Accepted: 20 February 2025

First Online: 26 February 2025

Declarations

:

: For the consumer test of the traditional dessert in this study, the tested samples were prepared from legally approved ingredients. No hazardous additives were included in the recipe. Therefore, the Thailand Science Research and Innovation Committee as well as the Human Research Ethics Review Committee, Set 1, Chulalongkorn University, confirmed that no ethical approval was required. Authors confirm that the consumer test was performed in accordance with relevant guidelines and regulations required for experiments on humans. Informed consent was obtained from all the individual participants included in the study.

: The authors declare no competing interests.

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