Development of Med Kanoon Products Based on Local Wisdom from the Chiang Rak Noi Community in Phra Nakhon Si Ayutthaya Province

Abstract

Background and Aims: Med Kanoon is a Thai dessert, representing local wisdom and a cultural heritage that has been passed down from the past to the present. This research aimed to: 1) explore the traditional techniques of making Med Kanoon, a Thai bean-paste dessert, as inherited and practiced in the Chiang Rak Noi community of Phra Nakhon Si Ayutthaya Province, and 2) create new Med Kanoon products to help preserve and promote the art of Thai dessert-making.

Methodology: Qualitative research through the study of involved examining the traditional process of making Med Kanoon with mung bean paste through in-depth interviews with key informants—a group of community housewives selected through purposive sampling. The knowledge of dessert-making was also shared through demonstrations, which were then used to develop new products.

Results: 1) The process of making Med Kanoon involves three main steps: preparing the paste, making the syrup, and coating with egg yolk and cooking. To prepare the paste, halved steamed mung beans are mixed with thinly sliced overmature fragrant coconut flesh, shredded coconut (without coconut milk), granulated sugar, and palm sugar, and then heated gently until a paste forms. This paste was shaped and left to rest overnight before being dipped or coated with egg yolk and then immersed in hot syrup until fully cooked. 2) The acceptance scores for three new Med Kanoon products—mung bean with black sesame seeds, taro, and sweet potato paste—were 7.52, 6.86, and 6.81, respectively, which were significantly lower than the traditional version, which scored 8.43 (P<0.05). The traditional mung bean paste Med Kanoon had a brighter golden exterior, with an L* value of 47.54, and a soft, mealy texture with a hardness of 1539.13 g and adhesiveness of 2.75 mJ. The mixed mung bean and black sesame seed Med Kanoon had similar odor acceptance, hardness, and adhesiveness to the traditional version, but its texture was gritty due to the coarsely ground sesame seeds. The taro and sweet potato paste Med Kanoon had a soft and chewy texture.

Conclusion: The qualities and sensory acceptance of the new Med Kanoon products, which combine mung beans and black sesame seeds, closely resemble those of the traditional Med Kanoon of the Chiang Rak Noi community.