Journal of Thai Food Culture

The Enhancement of Herbal Beverages through Presentation Improvement and Decoration Based on Local Wisdom to Add Value for Tourism in Surin Province

2024-07-15T10:45:20+07:00

This research investigates the enhancement of herbal beverages through improved presentation and decoration utilizing local indigenous knowledge to create added value for tourism in Surin Province. The study aimed to: (1) examine local indigenous knowledge related to herbal utilization in Surin Province, (2) analyze factors influencing local beverage consumption, and (3) develop herbal beverage products through improved presentation formats and decoration to enhance commercial value. The study employed Participatory Action Research methodology, conducted in three main phases: 1) Study of Local Wisdom: Interviews were conducted with 20 community leaders and local wisdom experts to explore the types of herbs used in the community, 2) Investigation of Consumption Factors: A survey was distributed to 400 tourists to identify key factors influencing the consumption of herbal beverages, 3) Product Development through selected suitable herbs and improved the presentation of herbal beverages by decorating glasses and containers to enhance visual appeal and add value. The research identified 16 commonly utilized herbal species within the community: turmeric, lemongrass, butterfly pea flower, aloe vera, bael fruit, roselle, centella asiatica, galangal, sappan wood, starfruit, fingerroot, kaffir lime, lime, yanang leaves, pandan leaves, and cassia leaf. Key factors influencing consumption were convenience of purchase (average = 4.55), health benefits (average = 4.01), and family/friend recommendations (average = 4.00). Four herbal species were selected for beverage development: butterfly pea flower, roselle, bael fruit, and sappan wood. The product enhancement was achieved by transforming traditional presentation methods from conventional pots or thermoses to aesthetically decorated glassware incorporating fresh herbs as visual elements, arranging them aesthetically, and selecting appropriate serving containers. These enhancements not only increased the visual appeal and perceived value of the beverages but also contributed to creating a unique product identity, effectively aligning with the expectations of the tourism market. This transformation enhanced the attractiveness of the beverages, increased their value, and created a distinctive identity that effectively appeals to and meets the expectations of tourists.

THE LOST RECEIPES

2025-01-03T22:23:53+07:00

ตามหารสชาติที่หายไป THE LOST RECIPES เป็นหนังสือเผยแพร่ในโครงการวัฒนธรรมอาหารพื้นถิ่นล้านนาพัฒนาเศรษฐกิจสร้างสรรค์ สำนักส่งเสริมศิลปวัฒนธรรมและล้านนาสร้างสรรค์ หนังสือเล่มนี้ว่าด้วยการฟื้นสูตร (Revive) การจัดทำให้เป็นสูตรมาตรฐาน (Revise) และการต่อยอด (Regenerate) อาหารพื้นถิ่นของกลุ่มชาติพันธุ์ 4 กลุ่ม ได้แก่ ชาวเชียงแสน ชาวไทขึน ชาวเม็ง และชาวปะโอ เนื้อหาประกอบด้วยประวัติการตั้งถิ่นฐานของกลุ่มชน สูตรอาหารของแต่ละกลุ่มพร้อมภาพประกอบขั้นตอนการทำ เปรียบเทียบสูตรอาหารอันเป็นเอกลักษณ์แตกต่างจากกลุ่มชนอื่น ความสำคัญของสูตรอาหาร และการต่อยอดนำเสนออาหารพื้นถิ่นในรูปแบบเชฟเทเบิ้ล การบันทึกและปรับประยุกต์อาหารพื้นถิ่นครั้งนี้สร้างคุณค่าของการอนุรักษ์อาหารพื้นถิ่นและสร้าง โภชนปัญญา (Food Literacy) ให้เกิดขึ้นในสังคมไทย

Development of Seasoning Powder from Oyster Mushroom

2024-04-03T06:22:47+07:00

The research aim is utilizing oyster mushroom residues to develop seasoning powder. The study investigates the preparation method prior to drying of oyster mushrooms at different temperatures, including 50, 55, and 60^oC. The oyster mushrooms of drying at 55^oC for 3 hours results showed a moisture content of 6.24%, lightness (L*) was 75.34, the redness (a*) was 1.43and the yellowness (b*) was 19.58with a drying rate of 21.2 kg of dry solid/hr. Additionally, the preparation of the oyster mushrooms by blanching in water and 2% salt solution at 90^oC for 2 minutes was reduced the lightness, while a* and b* values increased. However, both preparation methods did not significantly affect the moisture content or water activity of the mushroom powder. In the development of seasoning powder, the dried oyster mushroom powder was mixed with vegetable powder at ratios of 10, 20, 30 and 40%. It was found that 10% oyster mushroom powder was the most preferred by consumers. The addition of mushroom powder seasoning not only enhances the flavor but also increases the protein and fiber content in a product. In summary, the development of oyster mushroom seasoning powder not only adds value but also enhances nutritional value and reduces the consumption of monosodium glutamate (MSG).

Efficacy of Jerusalem artichoke powder Affecting the Survival of Lactic Acid Bacteria in Yogurt

2024-07-07T17:47:14+07:00

A study on the efficiency of Jerusalem artichoke powder in affecting the survival of Lactic acid bacteria in yogurt. The objectives of this research were: 1) to study the basic formula for developing yogurt products; 2) to study suitable starter cultures for developing yogurt products; 3) to study the suitable amount of Jerusalem artichoke powder for producing yogurt; and 4) to study the efficiency of Jerusalem artichoke powder in affecting the survival of Lactic acid bacteria. The research indicated that Basic Formula 2, comprising 10 grams of yogurt starter culture, 100 grams of pasteurized milk, 2 grams of milk powder, and 6 grams of sugar, was selected as the best basic formula. In examining the most suitable starter culture for yogurt product development, six commercial yogurt starter brands were tested. Brand E received the highest sensory preference scores in all testing aspects, with an average score ranging from 8.03 to 8.60, indicating a high level of preference. Additionally, the research on the optimal amount of Jerusalem artichoke powder for yogurt production showed that formula 2, containing 10 grams of Jerusalem artichoke powder (3.3%), was rated highest by testers in terms of color, aroma, taste, texture, and overall preference, with scores higher than 8, which were in the very like range. For the study on Jerusalem artichoke powder efficiency affecting Lactic acid bacteria survival in Jerusalem artichoke powder fortified yogurt compared to the basic formula yogurt, the results showed that the initial Lactic acid bacteria count on day 0 for the basic formula yogurt was 8.96 log CFU/g, with the highest count on days 10 and 12 at 9.30 and 9.00 log CFU/g, respectively. The Jerusalem artichoke powder fortified yogurt had an initial count on day 0 of 8.77 log CFU/g, and the highest count on day 12 was 9.52 log CFU/g. During the 14-day storage period, the Lactic acid bacteria count ranged from 8.68 to 9.52 log CFU/g. A high Lactic acid bacteria count provides health benefits as these bacteria have probiotic properties. Probiotics require a bacterial count of at least 10⁶ CFU/g.

Development of Healthy Laos-vieng Foods for Elderly

2024-10-09T14:32:07+07:00

* ผู้ประสานงาน (Corresponding Author)

e-mail: charisa.s@chandra.ac.th

This study was conducted with the following objectives to study the consumption behavior of local food among elderly people of Laos-Vieng elderly demographic in Noen Kham Subdistrict, Chai Nat Province and to develop innovative local healthy food products for the elderly residents that can also be commercially distributed by examining the consumption behaviour and analysing the traditional local foods with the help of the Laos Vieng community to develop and add value to these products. From the study, the Low-sodium Saioua Jaewmor sausage with herbs and low-sodium and sugar ready to eat curry paste was introduced. These products were tested with 30 consumers using the 9-point hedonic scale to evaluate sensory quality in terms of color, smell, taste, texture, and overall liking. The research findings have shown the following: Most elderly Laos-Vieng participants had underlying health conditions, with hypertension being the most common, followed by diabetes. Their food consumption behavior tends to involves salty foods, followed by sweet foods.

and after conducting the study through direct discussions and consumer questionnaires, the researchers have come up with the following unique local dishes to be developed into elderly-friendly products. These include Low-sodium Saioua Jaewmor sausage (with 25% shrimp paste and added herbs), which received a liking score between 7.6 – 8.1 (moderately liked to very much liked). Ready-to-eat curry paste with 50% reduced sugar and fermented fish sauce, which scored 7.4 – 7.7 (moderately liked). The products were then analysed for proximate composition, including protein, fat, moisture, fibre, ash, carbohydrates, calcium, phosphorus, and energy content.

Kalamae Product Development of Sang Yod Rice, Phatthalung Province

2020-11-18T19:21:07+07:00

The objectives of this research were to develop Kalamae by substituting rice flour with Sangyod rice flour and evaluate the sensory quality of Kalamae products made from Sangyod rice flour. Sensory evaluation was conducted using the 9-point hedonic scale method with thirty participants from Village No. 9, Khuan Khanun Subdistrict, Khuan Khanun District, Phatthalung Province. Mean and standard deviation were used for data analysis. Results indicated that the Kalamae made entirely with Sangyod rice flour was most preferred. All sensory attributes received "very liking" scores: appearance (8.00±1.28), color (7.93±1.38), smell (7.93±1.28), taste (7.83±1.51), texture (7.73±1.50), and overall satisfaction (7.96±1.42). The caramel flesh was reddish-brown with embedded red Sangyod rice grains. It was lustrous, soft, and possessed a strong Sangyod rice aroma. The taste was sweet, and the texture was chewy, soft, and contained numerous rice grains. Compared to the traditional recipe, the Kalamae made with Sangyod rice flour had a smoother, shinier appearance, a darker brownish-black color, a sweet taste, and a soft, sticky texture.

The Process of Upgrading Soft Power to In-flight Services

2024-06-19T12:01:29+07:00

This article It is an academic article that focuses on the selection process. and presents the management dimension of the process of upgrading soft power to in-flight services with the objective of 1. to synthesize the potential of Thai food that can be elevated to in-flight service. 2. to suggest guidelines for upgrading Thai food to add value to in-flight service. 3. to present the soft power style of Thai food on airplanes. Thai food is a cultural force that can clearly create added value and drive the Thai economy. Including the potential of Thai food to be served on airplanes, it must be served on airplanes that have the same story of travel, culture, and food. Just like the diversity of cultures, Thailand is like a meeting point for travel from many cultures that create charm and be a cultural force that creates a reputation for foreigners to know and recognize Thai food culture at the international level. Creating awareness of Thai identity through the in-flight food service process enhances and adds value to Thai cuisine on the global stage. This process encompasses the selection of raw materials, production, food safety management, service, inspection, and serving. Altogether, these aspects contribute to a positive perception of Thai food, significantly promoting Thailand's image in the eyes of tourists and passengers from around the world.