ABSTRACT
Large consumption of coconut milk could cause health problems leading to numerous diseases. The consumption of saturated fat was recommended to be as low as 10% of total calorie intake.
Therefore, research on the modification of low-fat or lowcalorie Thai foods, particularly desserts containing a high proportion of coconut milk, should be conducted with fat replacers such as Nutrim OB. Hence, the influence of Nutrim OB on increasing the nutritional value of Thai foods that use substantial amounts of coconut fat in their preparation was examined.
