Journal of Thai Food Culture

Substitution, Change, Addition: Perception of Meaning through Food Names

2024-11-19T14:34:06+07:00

This article aims to investigate names of dishes that include words or phrases indicating substitution, modification, or addition. The research utilized a descriptive analytical method with a historical approach. For substitution, the findings show that the word thiam in names means imitating or making something equal by replacing the main ingredient with a substitute that has similar physical characteristics and texture. Regarding modification, the word plaeng in names means altering some or all of the ingredients or cooking methods. The word phlaeng also refers to deviating from the original recipe. Besides, the word chamlaeng refers to changing the main ingredient with a substitute that does not resemble the original in any physical aspect. For addition, the word song khrueng means adding more ingredients than usual, and the dish falls under the phla category of dipping sauces.

Khruea ma noi (Cissampelos pareira) the Rich Natural Pectin from Local Thai Plant to Healthy Dish Menus

2025-05-26T13:22:46+07:00

Cissampelos pareira L., commonly known as “Khruea ma noi,” is a traditional Thai herb with significant cultural and medicinal value in Northeastern Thailand, particularly in the use of its leaves for local dishes such as “lap ma noi” and in traditional Thai medicine. The leaves contain a high level of natural low methoxyl pectin, up to 30%, which can form gels at room temperature without additives. When crushed with boiled water, the leaves can absorb up to three times their weight in water before the gel structure loses stability. Compared to gelatin, pectin from Khruea ma noi provides higher gel stability and greater water-holding capacity, whereas gelatin requires heat or sugar to form a gel.

Moreover, pectin contributes to dietary fiber intake, reduces the absorption of sugars and fats in the gastrointestinal tract, and exhibits protective effects against gastric ulcers. The leaves are also nutritionally valuable, providing protein, beta-carotene, and other beneficial nutrients. This study supports the development of health-oriented food products, such as Khruea ma noi jelly and beverages containing the leaves, promoting the consumption of local Thai herbs, preserving traditional knowledge, and enhancing the economic value of Thai herbal resources.

This article aims to present the health benefits of Khruea ma noi leaves based on a review of credible literature and empirical research, covering its botanical characteristics, cultural consumption, nutritional properties, gel formation, and potential for health-focused food product development. The study emphasizes sustainable utilization of this local herb while preserving cultural and medicinal heritage.

Revolution at the Tongue: Changes in Tastes and Foods in Thailand after 1932

2025-07-17T15:19:56+07:00

The book “Revolution on the Tip of the Tongue Flavor Customization of Food in Thai Society after 1932” has revealed the history of food in another dimension, which is a series of history of the taste revolution. Political Transformation through Food reveals the many food industries that have accompanied the political revolution, including meat (chicken), milk, eggs, sugar, and royal food, which will lead readers to explore the important role of the nation-state in determining eating habits through various mechanisms. Ready to adjust flavors to democratic eating

Development of black sticky rice sato product mixed with namwa bananas (Musa sapientum L.)

2024-07-07T17:54:18+07:00

This research aimed to study the production of sato from appropriate ratio of black sticky to Namwa bananas with three different ratios: Formula 1 at 80:20, Formula 2 at 60:40, and Formula 3 at 50:50. After that, the chemical qualities were analyzed by measuring total soluble solids, pH, and alcohol content for all 3 formulas over a 14-day fermentation time, with chemical tests every 2 days. The results showed that total soluble solids were reduced in all formulas, Formula 1 initially at 7.3 °Brix to 6.5 °Brix, Formula 2 at 6.6 °Brix to 6.0 °Brix, and Formula 3 at 6.7 °Brix to 6.2 °Brix over the 14-day fermentation time. The pH values for all 3 formulas initially at 3.86, 3.90, and 3.82, and on the last day of fermentation, they decreased to 3.48, 3.52, and 3.38, respectively. The alcohol content analysis found that on day 14 of fermentation, Formulas 1, 2, and 3 had alcohol contents of 13.10%, 12.10%, and 11.70%, respectively, which did not exceed 15% according to the community product standard criteria (TIS 3/2003 Sato). The sensory evaluation results showed that Formula 1 scored higher than the others in color, aroma, and overall liking, with scores of 8.27±1.00, 8.27±0.65, and 8.18±1.66, respectively, at the "like very much" level. Therefore, from the development of Development of Black Sticky Rice Sato Product Mixed with Namwa Bananas, it can be concluded that Formula 1 (Black Sticky Rice -to- Namwa Bananas ratio of 80:20) has the highest alcohol content (13.1%) and shows minimal changes in TTS and pH values.

The Development of Biscuit from Cricket Powder

2025-06-19T13:48:12+07:00

This research aimed to develop biscuits incorporating cricket powder. The study investigated the physical properties and analyzing the nutritional value of the developed biscuits. Cricket powder 100 g contains protein, fat, carbohydrates, moisture, and ash content of 73.22, 13.19, 7.05, 1.61, and 4.93 g, respectively, with an energy content of 439.81 kcal. Biscuits were prepared by substituting wheat flour with cricket powder at 0, 10, 20, and 30%. Sensory evaluation was conducted by 60 untrained panelists, revealing that biscuits with 20% cricket powder substitution received the highest overall liking scores. Increasing the amount of cricket powder resulted in darker biscuits, with decreased lightness (L*) and yellowness (b*), but increased redness (a*). Furthermore, an increase in cricket powder content reduces biscuit hardness and crispness. Regarding physical characteristics, higher cricket powder content resulted in increased biscuit width and spread ratio, while biscuit thickness decreased. Biscuits with 20% cricket powder substitution (100 g) showed 1.9 times higher protein and calcium content compared to the control biscuits. Conversely, carbohydrate, fat, and energy content were lower than the control biscuits 0.8, 0.9 and 0.9 times, respectively. Therefore, the incorporation of cricket powder as a wheat flour substitute effectively enhanced the protein content of the biscuit product.

Factors Affecting Superstitious Food Consumption Behavior of Pilgrims in the Sacred Area of Phra Nakhon District, Bangkok

2024-10-21T21:27:15+07:00

This quantitative research aimed to investigate superstitious beliefs, attitudes toward superstitious food consumption, environmental factors, and superstitious food consumption behavior among pilgrims; to compare personal factors with this behavior; and to study the factors affecting the behavior of pilgrims in the sacred area of Phra Nakhon District, Bangkok. A questionnaire was used to collect data from a sample of 400 individuals aged 20-60. Statistical analyses included frequency, percentage, mean, standard deviation, t-Test, One-Way ANOVA, and Multiple Regression Analysis. The results revealed that the level of superstitious beliefs was high, while attitudes toward consumption, environmental factors, and the consumption behavior itself were all rated at a moderate level. Furthermore, demographic differences in education level, occupation, marital status, average monthly income, religion, and residence significantly affected the superstitious food consumption behavior at the $.05$ level, whereas gender, age, and chronic diseases did not show a significant difference. Finally, the study identified two factors that significantly affected the superstitious food consumption behavior of pilgrims at the .05 level: attitudes toward superstitious food consumption and environmental factors influencing consumption.

Prototype Thai food recipe development through the culinary arts and sciences of Suan Dusit

2025-04-30T00:54:07+07:00

The objective of this study is to develop a standardized prototype of a traditional Thai dish in the Suan Dusit culinary style, with a focus on “Khanom Jeen Nam Prik” (fermented rice noodles with sweet chili sauce). The research seeks to establish a clear and systematic formulation process that integrates the cultural narrative and distinctive identity of the dish, while enhancing its aesthetic and functional value through creative food styling and appropriate tableware selection—hallmarks of Suan Dusit’s gastronomic philosophy. Historical references trace the original recipe to the royal lineage of Prince Yaowaphapongsanit, wherein the cooking procedures were documented in detail but lacked standardized ingredient measurements. This study employs data collection from institutional food service operations and expert focus groups comprising culinary instructors at Suan Dusit University. The widely adopted recipe of Ekaphon Onnomphan was selected for refinement. It was developed into a draft prototype featuring standardized ingredient ratios, preparation methods, essential culinary techniques, flavor and texture profiles, portioning guidelines, and presentation standards. The prototype underwent iterative preparation and sensory evaluation by fifteen food experts using a 9-point hedonic scale, assessing key attributes including appearance, color, aroma, taste, texture, and overall acceptability. Feedback from each evaluation round was used to revise and enhance the prototype. The third iteration achieved an overall mean score of 8.13 out of 9, signifying a high level of acceptance. The final recipe prototype, supplemented by nutritional analysis and aligned with Suan Dusit’s creative food presentation principles, represents a recognized model for academic, culinary, and service-oriented applications, maintaining both quality and food safety standards.