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Production of Khanomla in Pak Panag River Basin
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ćîǰĂćĀćøìĂé
Abstract
Khanomla is a famous traditional dessert in Southern Thailand. It is an OTOP product from
Nakhon Si Thammarat. The aim of this study was to survey the basic information of Khanomla in Pak
Panag River Basin. We found 42 Khanomla producers and all products had no food standard
certification. The cheap palm oil; both certified and non-certified palm oils were used for frying
Khanomla. There were 2 types of Khanomla; 1) Khanomla made from the fermented rice and 2)
Khanomla made from starch. A proximate compositions and microbial content of both types of
Khanomla were analyzed. Khanomla made from fermented rice had higher content of protein and fat
than that of Khanomla made from flour but it had lower moisture content and water activity.
Khanomla made from fermented rice had higher contamination of microorganism than that of
Khanomla made from flour.
Keywords
: Khanomla, Traditional Dessert, Fried Food
1
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Üǰ93210
*
Corresponding author: Tel: 074-693-996 e-mail:
