Journal of Thai Food Culture

Guidelines for developing food recipes from fingerroot (Boesenbergia rotunda (L.) Mansf.) to boost the immune system in the situation of living with COVID-19

Fri, 24 May 2024 00:00:00 +0700

The purpose of this research is to investigate the guidelines for developing food recipes from fingerroot (Boesenbergia rotunda (L.) Mansf.) to boost immunity against COVID-19. This research has been studied by collecting data from documents and discussing them in focus groups. Descriptive data analysis was performed. The result revealed that this developing food recipe guideline is based on the principles of food as medicine from both Eastern and Western medical philosophies. Developing food recipes with medicinal properties should consider the nutritional, medicinal, and cultural values of the food. It is essential to choose food recipes that are appropriate for the target group's lifestyle and culture and have adequate nutrients. When adding medicinal plants, it is

necessary to ensure that the food recipe's taste remains good and has no side effects. An example of a developed food recipe is Kanom jeen namya krachai khaw (Thai rice noodles with fish and fingerroot curry) to boost immunity against COVID-19. The nutritional value and the number of fingerroots that can boost immunity against COVID-19 without any side effects were studied. The number of fingerroots in the curry paste increased more than in the general Khanom Jeen Namya recipe. This developed food contains an average of 30 grams of fingerroot per 1 serving, which is acceptable in terms of taste and other food characteristics. This guideline can be applied to develop food as medicine recipes from medicinal plants for other health care aspects.

Development of five color beans tempeh Chilli Paste recipes

Thanthicha Nakkoed, Ratthaphol Kraiklang — Fri, 24 May 2024 00:00:00 +0700

The objectives of this research are to develop a chili paste recipe from five-colored bean tempeh and to evaluate consumer sensory acceptance of the developed chili paste from five-colored bean tempeh recipe. Chili paste is considered to be the most unique food culture of Thailand and diversity in each region especially in the central region, there are many types of chili paste. The raw materials used in the production of chili paste are mostly similar, namely chili, shallots, garlic, galangal, lemongrass, with a mixture of proteins such as dried shrimp and dried fish. Currently, alternative proteins It has rapidly increased in popularity due to consumer behavior and popularity. Important and popular alternative protein sources include protein from legumes. It is cheaper than meat. Tempeh is an Indonesian fermented soybean that is high in protein. It is another source of alternative protein. Tempeh is a fermentation of beans with the fungus Rhizopus oligosporus. Therefore, it is considered a fermented food with high nutritional value, rich in protein, fat, dietary fiber, vitamins, minerals. This study is therefore interested to develop healthy food recipes of chili paste recipe from 5-colored bean tempeh from soybeans, mung beans, red beans, black beans, and white beans. The study found that chili paste recipes tempeh 5 color beans 100 g recipe gave the highest carbohydrate, dietary fiber and vitamin B12 content of 45.51 g, 4.61 g and 0.37 mcg, respectively, while the lowest fat content was 6.37 g. It was found that chili paste recipes tempeh 5 color beans received overall preference scores. There was no statistically significant difference (p>0.05), indicating that the tempeh substitution formula with 5 color beans seems to be a good choice for health-conscious consumers.

The Development of Steamed Sticky Rice Stuffed with Thai-Style Duck Curry

Fri, 24 May 2024 00:00:00 +0700

The development of steamed sticky rice in mangrove fan palm leaf aims to 1) explore customers' behavior and need on this kind of product, 2) develop the recipe of steamed sticky rice stuffed with Thai-style duck curry, and 3) acceptance test on this kind of product. The data collection method by survey the target for 100 consumers of Suan Dusit University who consumed Khao Tom Mad (Coconut Sticky Rice). All treatments were evaluated the qualities by sensory evaluation using 9-points hedonic scale for acceptance test by varied duck's part (Breath and tight) and type of sticky rice (White and Black) by 50 trained testers. All products' characteristics were analyzed by SPSS statistical package, analysis of variance was conducted, then compared the mean difference by Duncan's new multiple range test (DMRT). The results showed that 98% of the respondents preferred product which made by white sticky rice and duck’s breast part with highest score 7.6 ± 0.5. Acceptance test was conducted and found that appearance, odor, softness of duck meat, oiliness and overall preference are like extremely while sweetness is like moderately.

Strategies for promoting healthy gastronomy tourism in Thailand

Nilubon Prakenpattra, Puri Chunkajorn — Fri, 24 May 2024 00:00:00 +0700

The purpose of this research study is to study strategies for promoting healthy gastronomy tourism in Thailand. To create joint activities between healthy gastronomy tourism using qualitative research. The study found that strategy approach consists of 4 approaches: 1) Proactive strategy, including promoting the production of healthy food products. Promoting gastronomy tourism activities in areas that promote health upgrading local traditional food festivals to present health tourism. 2) Preventive strategies include developing the service process of food service establishments. Transportation system development promoting food production and agricultural tourism upgrading traditional food festivals and establishing a tourist service center with expertise in provincial food tourism. 3) Corrective strategies include developing and supporting public relations projects. Strengthening and developing service skills for personnel and people in the area Creating a model for healthy gastronomy tourism activities. 4) Reactive strategy includes organizing healthy gastronomy tourism activities by promoting marketing. Service development creating a food festival calendar. Establishment of a community health food distribution center this analysis will reveal the differences in needs from groups of tourists with objectives in health gastronomy tourism that is different after that, there will be an analysis of the design thinking process, which is data analysis according to the steps for carrying out activities for health tourism the said analysis process can be used to determine the format for organizing joint activities effectively.

E – SAN GASTRONOMY

Thotsaporn Thotsaporn Theerawongkanjana — Fri, 24 May 2024 00:00:00 +0700

E – SAN GASTRONOMY LOCAL สู่เลอค่า แฟชั่นครามกับอาหารพื้นถิ่นร่วมสมัยในอีสานตอนบน เป็นหนังสือที่ถ่ายทอดเรื่องราวการพัฒนาท่องเที่ยวเชิงเศรษฐกิจสร้างสรรค์ของจังหวัดสกลนครที่มีความหลากหลายของกลุ่มชาติพันธุ์ จนนำไปสู่เมืองท่องเที่ยวเชิงวัฒนธรรมทั้งในด้านอาหาร วัฒนธรรม ประเพณี ภาษา และการแต่งกายที่โดดเด่นเป็นเอกลักษณ์ เขียนโดยคุณสิทธิพงษ์ สุริยะ ฟู้ดสไตลิสต์ ที่ได้รับรางวัลออสการ์อาหารโลก “กูร์มอง อวอร์ต” ประจำปี 2565

Rice in Thai Cuisine Culture

Kittisak Wasantiwong, Jeerun Kingkaew — Fri, 24 May 2024 00:00:00 +0700

"Rice in Thai Cuisine Culture" is a social heritage that has changed with the times dynamically. Eating rice occurs previously the Ayutthaya era. According to the Thai history, Thais consume a long-grain glutinous rice, but switched to be a small and slender-grained glutinous rice, respectively. In addition, a white rice is an alternative consumption. In India, white rice is called “caval”. In the Ayutthaya period, the golden age of food culture development, passed from fish consumption dominantly to boil, curry and chili-paste. Furthermore, the foreign dishes are spread widely. In the Thonburi period, an Off-season farming is initiated. Snacks is developed in the early of Rattanakosin Period. From the reign of King Rama IV to nowadays, Thai cuisine is more complicated. However, the traditional Thai cuisines have altered original preparation methods or ingredients, not meticulously like the naive is complained. Rice also an important export product from Thailand. Fortunately, "Khao Khao Doeg Mali", the aromatic and unique characteristic rice was discovered and grown widespread in the Northeast and the North. A texture of the cooked rice is extremely soft and palatable, so the trade name of this specific rive is "Khao Hom Mali". The contemporary consumption of this rice is considered as a challenge in passing on the rice in Thai cuisine culture.

Vegetable and Fruit Carving: Carving for Edible Purposes

sakarin hongrattanavorakit — Fri, 24 May 2024 00:00:00 +0700

Vegetable and fruit carving, particularly in the Thai tradition, serves as a reflection of Thai identity, showcasing the commitment to enhancing culinary experiences by creating visually appealing and value-added food. This study focused on the analysis of carving techniques specifically for edible purposes. It highlights the role of skilled carving technicians involved in the entire process, including preparation, carving, and storage, emphasizing the importance of maintaining cleanliness and safety standards throughout. Careful selection of fresh, clean, and safe vegetables and fruits is crucial for successful carving. Additionally, proper storage techniques and temperature control are essential for preserving quality. The carving equipment must be clean and made from safe materials, while the carving area should be maintained in a hygienic condition. Lastly, when carving for eating, simple patterns and efficient techniques are employed to ensure the preservation of the vegetable and fruit carving's quality.