Journal of Thai Food Culture
https://so04.tci-thaijo.org/index.php/jfood
<p><strong>Aims and Scope </strong></p> <p>Journal of Thai Food Culture is Humanities and Social Sciences Journal which publish original article, review article, and book review. The following areas are covered in the Journal are home economics, culinary technology and services, food product development, food service business, gastronomy and related fields. </p> <p><strong>Peer Review Process </strong></p> <p><span style="font-weight: 400;">The manuscript submitted to Journal of Thai Food Culture will undergo a peer review process, in which at least 3 peer reviewers will review the manuscript through a double-blind review system. </span></p> <p><strong>Types of articles </strong></p> <p><span style="font-weight: 400;"> Original Article</span></p> <p><span style="font-weight: 400;"> Review Article</span></p> <p><span style="font-weight: 400;"> Book Review</span></p> <p><strong>Language </strong></p> <p> <span style="font-weight: 400;">Thai</span></p> <p><strong>Publication Frequency </strong></p> <p><span style="font-weight: 400;">The journal is published 2 issues per year. (No. 1: January to June and No. 2: July to December)</span></p> <p><strong>Publisher </strong></p> <p><span style="font-weight: 400;">School of Culinary Arts, Suan Dusit University, THAILAND</span></p> <p><strong>Article Processing Charge </strong></p> <p>There are no page charges for submission or publication</p>en-US<p>ลิขสิทธิ์ต้นฉบับที่ได้รับการตีพิมพ์ในวารสารวัฒนธรรมอาหารไทย ถือเป็นกรรมสิทธิ์ของโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต ห้ามผู้ใดนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตอย่างเป็นลายลักษณ์อักษรจากโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต นอกจากนี้ เนื้อหาที่ปรากฎในบทความเป็นความรับผิดชอบของผู้เขียน ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์</p>naratip_poo@dusit.ac.th (Asst.Prof.Naratip Poonnakasem, Ph.D.)jfood@dusit.ac.th (Thanich Wongmaung)Tue, 31 Dec 2024 00:00:00 +0700OJS 3.3.0.8http://blogs.law.harvard.edu/tech/rss60From Portugal to Southeast Asia: The Journey of the Babin Bingka Bebinca
https://so04.tci-thaijo.org/index.php/jfood/article/view/277246
<p>Babin, Bengka, Babinka, Trang Province, food culture has been influenced by Portuguese, Dutch, and Chinese. Although the food has been translated as local name but the symbolism of the food is still Portuguese. This article explores the history, ingredients and cooking methods that are important in food production, type of food that is served for daily consumption, celebrations and ancestor worship as well as symbols of Portuguese, Indian-Portuguese, Dutch, Chinese mixed with indigenous Malays (Peranakan). In addition, this article discusses the factors that affect in the ambiguity of culture and food after World War II. Finally, the revival of culture through Great interest in its food, especially from the 1980s and the extent of globalization about this food. Furthermore, there is also an audit in the research results that the findings are expected to highlight the importance of food in Trang both past and present. The most important journey of Babin dessert is coconut, flour, sugar, which is similar to Babinka from the Indonesia which is widely accepted. Especially considering that Babinka of Indonesia comes from eastern Indonesia which is the closest region to the Indonesia and it has the most closely related cultures. Part of the premise comes from the Queljadas de Coimbra which is the original Portuguese and Babinca of Portugal. The Guar is from India by the nun (Babina) who invented it. That cannot connect with the Babin through the accent, but with the assumption of cultural reception from Portuguese nuns and Bika which are influenced by Orlanda that has an accent that Bika. It has a similar accent which also finds the concordance in the relationship in the VOC's trade journey with Ayutthaya and through Trang province in order to link the routes, multicultural dessert of Portugal through the journey from Bengka, Babinka and Babin.</p>Jutamas Chaawphiphathna
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https://so04.tci-thaijo.org/index.php/jfood/article/view/277246Thu, 09 Jan 2025 00:00:00 +0700Development of Dried Longan Juice with Safflower Beads by Using Spherification Technique
https://so04.tci-thaijo.org/index.php/jfood/article/view/265530
<p>The purpose of this research was using dried longan and safflower, which are very useful fruits and herbs in the Northern part of Thailand, to be processed into herbal beverages by using dried longan juice supplemented with safflower beads. A completely randomized design (CRD) was used for the physical experiments and a completely randomized block design (RCBD) experiment was planned for sensory testing. The forming of safflower beads was studied by using spherification technique from 1% alginate solution at different temperatures (30°c, 40°c and 50°C) was dropped in 1% calcium chloride solution. It was found that safflower beads produced from sodium alginate solution at higher temperatures tended to be larger than those at lower temperatures. There was no difference between 40°C and 50°C, but from the sensory test it was found that the temperature of 50°C was most accepted by consumers at the level of “very like” (7.95). From a comparative study of 3 types of beverages, dried longan juice (Control), dried longan mixed juice with 30% safflower juice and longan juice supplemented with 30% safflower beads that was found that safflower juice supplementation decreased odor and taste preferences. However, safflower juice bead supplementation resulted in an increase in overall and appearance of liking scores compared to the control sample (p≤0.05). Beads received a higher liking rating than direct supplementation with safflower juice with the liking score for each aspect at the very like level (7.58 – 7.92)</p>Utsaphong Uprarawanna, Ratkan Kheo-u-rai, Phurichaya Apiwatchaisiri, Mayuree Chompoo
Copyright (c) 2025 School of Culinary Arts, Suan Dusit University
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https://so04.tci-thaijo.org/index.php/jfood/article/view/265530Thu, 09 Jan 2025 00:00:00 +0700The Development a Product of KoyPed dessert from Alhumdulillah Rice flour
https://so04.tci-thaijo.org/index.php/jfood/article/view/270289
<p>This research aimed to study the standard recipes of KoyPed dessert (Crispy Roll) and to study appropriate ratio of Alhumdulillah rice flour in KoyPed dessert (Crispy Roll). The researchers researched 3 accepted recipes of Crispy Roll. After that, 5 food experts were tested using a sensory quality test 9 – point hedonic scale found that the 3rd recipes received the most favorable scores from experts ranking in high level (7.38). Then develop the 3rd recipe into KoyPed dessert from Alhumdulillah rice flour. Alhumdulillah rice flour was used to replace rice flour at 3 levels which are 30, 50 and 100 percent of the total rice flour weight then testing consumer preferences. The population and sample were 50 personnel and students of Suan Dusit University, Trang Center. Then analyze statistical variance and compare the mean differences. Sensory quality assessment results found that the use of Alhumdulillah rice flour in place of rice flour at a ratio of 30 percent of rice flour weight were highest accepted level with highest preferences of overall score of 7.52.</p> <p>The differences were statistically significant (p≤0.05) The results of the color measurement showed that the increasing of Alhumdulillah rice flour resulting in more brightness (L*) of red (a*) and yellow (b*) which resulting in stronger color of the products. Hardness Force found that increasing the amount of Alhumdulillah rice flour make KoyPed dessert (Crispy Roll) crispier and harder at statistically significant (p≤0.05). Also found that using Alhumdulillah rice flour instead of rice flour at the percentage of 30 with Moisture value and Aw value at the lowest level however there was no statistically significant difference (p≤0.05) with another 2 recipes.</p>Patthama Kanjanarak, Sirinthip Suttapong, Dudsadee Supbua, Chaiyasit Punfujinda, Krittin Chumkaew
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https://so04.tci-thaijo.org/index.php/jfood/article/view/270289Thu, 09 Jan 2025 00:00:00 +0700Karanda fruit gummy made with carrageenan in combination with carboxymethylcellulose
https://so04.tci-thaijo.org/index.php/jfood/article/view/269409
<p>Gummy jelly generally uses gelatin as a gelling agent, therefore vegetarians cannot consume this type of product. Therefore, alternative gelling agents are used in gummy candy. The carrageenan is a gelling agent produced from red algae and carboxymetylcellulose (CMC) which is derivative plant-based cellulose widely used in such products. Karanda fruits contain high nutritional value. It is a source of vitamin C and anthocyanin which are antioxidants. The objective of this research was to develop a Karanda gummy jelly from carrageenan at 2.43, 3.21, and 3.99% of the ingredient weight. Gelatin-based gummy jelly was used as a control sample. It was found that with the increasing of carrageenan, the color values aw hardness, cohesiveness, gumminess and springiness were increased. Gummy jelly with 3.21% carrageenan had the closest values of moisture content, L* b* and a* to the control formula that was selected to develop gummy jelly from carrageenan combination with CMC at 0.04, 0.08, and 0.12%. It was found that the gummy formula using carrageenan at 3.21% combination with 0.04% CMC has a quality most similar to gelatin gummies. Due to the moisture content, Adhesiveness, Cohesiveness, Springiness, Chewiness, brightness (L*), red (a*) and yellow (b*) values of sample are the closest to the control sample. This study can be used as a guideline gelatin-free gummy jelly product from carrageenan and carboxymethylcellulose.</p>Sansanee Thimthong, Nanoln Dangsungwal, Thanathat Memode, Supuksorn Masavang
Copyright (c) 2025 School of Culinary Arts, Suan Dusit University
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https://so04.tci-thaijo.org/index.php/jfood/article/view/269409Thu, 09 Jan 2025 00:00:00 +0700Development of Cheese Pie fortified with Candied Pomelo
https://so04.tci-thaijo.org/index.php/jfood/article/view/273103
<p>The purpose of this research was to study the processing of candied pomelo peel. To study the acceptance of the use of candied pomelo peels in cheese pie products and to study the use of candied grapefruit peel in cheese pie. The sample group was personnel and students. Suan Dusit University, 30 people were analyzed by mean statistics (Mean) and standard deviation (SD). The questionnaire was used to analyze the data by computer. by using a packaged program. From the study of the process of making grapefruit peel. From the selection of raw materials Sam Phran, Nakhon Pathom Province, Use pomelos with large fruits and thick peels. Then cut the pomelo peel, both the outer and inner peel, to a size of width x length 1 centimeter. Then it was put through the process of soaking, boiling, simmering and baking at 65 °C for 10 hours. completely dry welding There will be a thin sugar coating on the grapefruit peel giving it a more pronounced green and white color. Therefore, it becomes a canned pomelo peel product and can be added to cheese pie products. And from the study of the standard recipe, it was found that the tasters rated the liking of the second recipe in terms of appearance, texture, smell, taste and overall liking. The mean scores were 7.40±1.95, 8.40±0.55, 8.80±0.45, 8.20±0.84 and 8.40±0.55 respectively. Therefore, the second recipe was selected as the standard recipe. And when the grapefruit peel was added in the cheese pie products at different amounts at 3 levels, 10, 15 and 20 percent of the total cheese pie weight, it was found that consumers liked the 20 percent of the added amount in terms of appearance, color. Smell, taste, texture and overall liking were scored 7.57±1.00, 7.67±1.12, 7.37±1.40, 7.33±1.54, 7.47±1.53 and 7.63±1.10 respectively, since all aspects had an average of 7.30 – 8.19. Satisfied at the level of liking.</p>Chommnart Chuencham, Jarunee Wites, Pakjira Bunpagan, Pimporn Apiwatthanatorn, Phongphan Srijantra, Athitaya Paempree
Copyright (c) 2025 School of Culinary Arts, Suan Dusit University
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https://so04.tci-thaijo.org/index.php/jfood/article/view/273103Thu, 09 Jan 2025 00:00:00 +0700Promoting gastronomic tourism through the storytelling of southern local food, a case study of: sour soup with seabass and young coconut shoots
https://so04.tci-thaijo.org/index.php/jfood/article/view/266347
<p>Promoting gastronomic tourism through the storytelling of southern local food, a case study of sour soup with seabass and young coconut shoots. This article aims to study the local ingredients of Southern Thai food of the Kaeng Som Pla Kra Pong (sour soup with seabass fish) in Songkhla and to study how to cook the Kaeng Som Pla Kra Pong in Koh Yor, Songkhla. This study was an in-depth interview with the key informant in the locality of Banna sub-district, Chana district, Songkhla province, and data analysis by content analysis. As a result, a study of the local ingredients of southern Thai food of the Kaeng Som Pla Kra Pong in Koh Yor, Songkhla, found that there are 7 main local ingredients as details: 1) dried chili, 2) turmeric 3) garlic 4) salt 5) Shrimp paste 6) lemon juice and 7) seabass and use young coconut shoots. Process to cook the Kaeng Som Pla Kra Pong includes 4 steps: (1) preparing seabass (2) preparing the chili paste for yellow curry (3) cooking and (4) serving.</p>Aomarun Jurattanasan, Chengxiang Ma
Copyright (c) 2025 School of Culinary Arts, Suan Dusit University
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https://so04.tci-thaijo.org/index.php/jfood/article/view/266347Thu, 09 Jan 2025 00:00:00 +0700Carbohydrate counting for health and diabates control
https://so04.tci-thaijo.org/index.php/jfood/article/view/270287
<p>หนังสือ “รู้จักคาร์บ รู้จักนับ ปรับสมดุล ควบคุมเบาหวาน” บอกถึง “การนับคาร์โบไฮเดรต เพื่อป้องกันและควบคุมเบาหวาน” ทำให้ทราบว่า คาร์โบไฮเดรตคืออะไร และมีความสำคัญอย่างไร บอกถึงสาเหตุของการเกิดเบาหวานระยะที่ 1 เบาหวานระยะที่ 2 และที่สำคัญคือการวางแผนการรับประทานอาหารกลุ่มคาร์โบไฮเดรตสำหรับผู้ที่เป็นเบาหวาน โดยจะแยกคาร์โบไฮเดรตออกเป็น 2 กลุ่มใหญ่ๆ คือ 1. คาร์โบไฮเดรตที่มีโมเลกุลเชิงเดี่ยว (Monosaccharide or Simple carbohydrate) 2. คาร์โบไฮเดรตที่มีโมเลกุลเชิงซ้อน (Polysaccharide or Complex carbohydrate) จากการทราบถึงรายละเอียดต่าง ๆ เบื้องต้น ก็จะนำเข้าสู่การนับคาร์โบไฮเดรต “เราจะนับคาร์โบไฮเดรตได้อย่างไร?” คาร์โบไฮเดรต 1 ส่วน หรือเรียกย่อ ๆ ว่า 1 คาร์บ มีปริมาณคาร์โบไฮเดรตโดยเฉลี่ย 15-18 กรัม (ปริมาณนี้ไม่ใช่น้ำหนัก)</p>สุภัตรา สิริสถิรสุนทร
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https://so04.tci-thaijo.org/index.php/jfood/article/view/270287Thu, 09 Jan 2025 00:00:00 +0700