Development and characterization of a modified Thai dessert suitable for diabetic and renal patients using tamarind ( Tamarindus indica ) seed xyloglucan and fructooligosaccharide

This study developed a modified formulation of Kanom Leum Kluen, a traditional Thai starch-based dessert, to improve its suitability for individuals with diabetes mellitus and chronic kidney disease. Sucrose was replaced with blends of fructooligosaccharide (FOS), erythritol, and sucralose, while tamarind seed xyloglucan (TSX) was incorporated to enhance textural and functional properties. Sensory evaluation using a 9-point hedonic scale and Just-About-Right testing was conducted to determine suitable sweetener and TSX levels, and selected formulations were further characterized through texture profile analysis, syneresis measurement, and nutritional assessment. A blend of FOS, erythritol, and sucralose combined with 0.62 g TSX (formulation 2) produced the most favorable sweetness perception and superior texture, chewability, and swallowability. Higher TSX levels increased hardness and adhesiveness but reduced cohesiveness, whereas lower TSX–mung bean starch combinations resulted in greater syneresis. Formulation 2 exhibited textural characteristics most comparable to the sucrose-based control with acceptable gel stability. Nutritional analysis showed that digestible sugar content was reduced to approximately one-third of the control, while protein and fat contents remained insignificantly changed. Mineral contents were far below recommended limits for renal patients. Overall, the reformulated dessert demonstrated potential as a culturally relevant, health-oriented food for diabetic and renal patients