Journal of Thai Food Culture

รสไทย(ไม่)แท้ ถอดรูปทิพย์อาหารไทย ในสนามการเมืองวัฒนธรรม

Utsaphong Uprarawanna — Tue, 02 Jan 2024 00:00:00 +0700

เรื่องเล่าผ่านอาหาร (Story Telling Through Food) เป็นสิ่งหนึ่งที่ได้รับการยอมรับในด้านการเพิ่มแรงดึงดูดผู้คนให้เข้าถึงอาหารอย่างมีส่วนร่วมผ่านเรื่องเล่า และเรื่องราว สู่คุณค่าและมูลค่าทั้งทางจิตใจ ประวัติศาสตร์ รวมถึงเศรษฐศาสตร์ หนังสือ “รสไทย (ไม่) แท้” เป็นหนังสืออีกเล่มที่บอกและเล่าเรื่องราวที่ดำเนินผ่านประวัติศาสตร์ทางการเมืองทางอาหารและสังคมที่สอดรับกับความเป็นไปกับการวิวัฒน์ทางวัฒนธรรมอาหารไทยท่ามกลางแนวคิดที่แตกต่าง ให้นักอ่านทุกท่านสามารถเก็บเกี่ยวข้อมูลไปผูกโยงอย่างสร้างสรรค์ จากเนื้อความสู่การบอกเล่าเพื่อเพิ่มอรรถรสในการทำ นำเสนอ รับประทาน และถกถามในวงสนทนาเกี่ยวกับอาหารและสังคมไทยอย่างออกรสได้ไม่น้อย

Effect of Sensory Qualities and Consumer Satisfaction towards Larb-Favored Plant-Based Nuggets Made from White Tofu and Potato

chaiyasit punfujinda — Mon, 01 Jan 2024 00:00:00 +0700

This research aimed to develop Larb-flavored plant-based nuggets produced from white tofu and potato. The objectives of the study included investigating the optimal formulation of the plant-based nuggets, determining the appropriate proportion of white tofu and potato in the plant-based nuggets, exploring different flavor profiles for the plant-based nuggets, and assessing consumer satisfaction. After evaluating various optimal formulations, the third formulation received the highest consumer satisfaction. For the substitution of chicken with white tofu and potato, it revealed that a combination of 80% white tofu and 20% potato was most accepted by consumers. This finding influenced the flavor selection for the plant-based nuggets, considering regional preferences across different regions of the country, which were "Sai Ua" for the Northern region, "Isan-style Larb" for the Northeastern region, "Tom Yum" for the Central region, and "Roast Curry" for the Southern region. It was found that consumers chose Larb flavor to season the plant-based nuggets. The optimal proportion of Larb powder for flavoring the nuggets was 10%. Based on the consumer satisfaction results, it was found that the majority of consumers (90%) were willing to accept the product, and 91% made a purchase when the product was available in the market. Additionally, the reasons for their decision to purchase the product were as follows: 31% for its Thai taste, 29% for being meat-free, 25% for its benefits, and 15% for it being a new product, respectively.

The Physicochemical and nutritional properties of cookie products using buckwheat and quinoa flours

pattamaporn jaroennon — Wed, 03 Jan 2024 00:00:00 +0700

* ผู้ประสานงาน (Corresponding Author)

e-mail: [email protected]

* ผู้ประสานงาน (Corresponding Author)

e-mail: [email protected]

Most cookie products use wheat flour, which contains the protein gluten, causing allergic reactions in some people. Therefore, the purpose of this research was to study the physicochemical and nutritional properties of cookie products using buckwheat and quinoa flours. The cookie products consisted of a control formula with wheat flour and four developed formulas with the ratios of buckwheat and quinoa flours as follows: 25:75, 50:50, 75:25, 100:0. The physicochemical test of all 4 developed formulas showed the water activity (0.07±0.02 – 0.21±0.01) and moisture (0.85±0.12 – 2.80±0.20%) contents lower than the control formula (0.28±0.01 and 3.44±0.15, respectively). The color of all cookie products was found that the brightness (L*) was between 70.71±0.39 - 46.21±0.01. The mixing of red and yellow colors was contained in the products. The color intensities of the developed formulas were higher than the control formula. From the texture test, the result showed that the developed formulas (1080.33±90.85 - 1533.00±131.88 g) were significantly softer than the control formula (6987.33±982.10 g). The nutritional property presented that all developed formulas had lower energy than the control formula. In addition, all developed formulas established higher in dietary fiber, vitamin A and potassium than the control formula. The results indicated that cookie formulas developed from buckwheat flour and quinoa flour had better physicochemical, texture and nutritional properties than control cookie formulation made from wheat flour.

Food laboratory standards according to Suan Dusit university guidelines: a case study on satisfaction among stakeholders at Phetchaburi Rajabhat University

Thanapat Saengrungruang — Thu, 04 Jan 2024 00:00:00 +0700

The purpose of this study is to look into (1) satisfaction with the improved facilities in the food laboratory, (2) satisfaction with the upgraded materials and equipment in the kitchen, (3) satisfaction with the technical system within the food laboratory, and (4) satisfaction with the kitchen's material and equipment maintenance. Students and members of the general public make up the research population of 233 people using purposive sampling. Questionnaires, interviews, and observations were employed as study instruments. Statistical approaches such as frequency, mean, and standard deviation are used in data analysis. The study's findings show a substantial relationship between food laboratory standard and satisfaction, with satisfaction being higher than dissatisfaction. Maintenance of kitchen materials and equipment, kitchen materials and equipment, internal technical system work within the food laboratory, and food laboratory design are all related to satisfaction. Overall, the research demonstrates a high level of satisfaction, the highest level based on measurable scores and qualitative data. The study also demonstrates that all respondents' thoughts are aligned in the same way. Respondents typically agree that the food laboratory's design is of excellent quality from the outset. Variables relating to materials and equipment in the kitchen, particularly the air ventilation system, which has issues and creates loud noises during demonstrations, are areas for development. Changes must be made to improve the teaching and learning environment. Efficient and focused changes in numerous areas indicate the efficacy of the research and its response to the study's objectives.

Study of the Appropriate Amount of RD43 Rice Flour and Piper sarmentosum Roxb. Leaves in Krong Krang Krob Product

ยศพร พลายโถ — Thu, 18 Jan 2024 00:00:00 +0700

The research aims to use RD43 rice flour and betel leaves as ingredients in Krong Krang Krob product. The appropriate amount of RD43 rice flour in the Krong Krang Krob was studied by replacing wheat flour with RD43 rice flour in ratios of 25%, 50%, 75%, and 100%. Then, the quality of the resulted product was evaluated through sensory testing using a 9-point hedonic scale and physical quality assessment, including hardness and color. It was found that at 0%, 25% and 50% replacement received the highest preference score of 7.03, a hardness of 1929.71 g force, and color values of L* 63.62, a* 8.77, and b* 28.22. Subsequently, the nutritional value was enhanced by adding dried betel leaves at 2.5%, 5.0%, and 7.5%. The most preferred quantity that was not discernibly different from the standard formula was the product with 5.0% betel leaf. It received an overall liking score of 7.15, hardness of 1712 g force, and color values of L* 37.45, a* -0.43, and b* -0.43. It was greenish-brown in color. The study suggests that RD43 rice flour can be used to substitute wheat flour in the Krong Krang Krob products.

Local Ethnic Food Wisdom for Health

Sungwan Chompooja — Mon, 01 Jan 2024 00:00:00 +0700

Local ethnic food is the food of a cultural group, tradition, language of the same family and descended from the same ancestors and it was prepared their own local identity. There are ingredients that are readily available local. It is a food that has been eaten for generations. It has been in the local area for a long time until there is a feeling of blood and cultural ties. It is the sense of belonging that makes these groups feel close to each other, be united. The ethnic groups in the upper Northern region have many ethnic and cultural diversity, and Including the knowledge of cooking has developed for a long time Invented, inherited, cooked and blended into local ethnic foods. In many ethnic groups, there is local wisdom that produces food that is famous in terms of taste, appetizing, nutritional value. and use seasonal local ingredients so to provide local ethnic food It is a local knowledge of healthy food. Therefore, there should be a study of eating a variety of foods naturally and according to the beliefs of each ethnic group, which food is suitable for the needs of the body make the body receive complete nutrients and it is regarded as a longevity cure. Therefore, it should be studied and preserved to achieve the inheritance of the valuable wisdom of the ancestors to persist and to spread the wisdom of eating healthy food widely, and to guide the health care of ethnic groups to provide good health, and can last a long time, another way to reduce the cost of health care for the family and the public sector.

Bai Sri: Auspicious rice for the Southern-Isan community in Thailand

Akkarapol Waichiangkha — Tue, 02 Jan 2024 00:00:00 +0700

This article aims to study an origin of Bai Sri, beliefs, and traditions in using patterns, characteristics and details of Bai Sri of the Southern-Isan community, as well as the current situation of using Bai Sri in the ritual traditions of the southern Isan community, it was found that Bai Sri had originally came from Khmer. It is considered to be Khao Khwan used in rituals to call on people to make offerings. Making merit is popular at every important stage of life. Currently, many styles and shapes have been developed. Beliefs and traditions in using Bai Sri of the southern Isan community have been passed down for thousands of years. Traditional culture and important beliefs included Sacrifice, cleansing, exorcism Fortune-telling in activities related to people, animals, things and places is divided into Bai Sri Pak Cham, Bai Sri Tat, Bai Sri Ton, and Bai Sri Lak. It is popular to use the ancient Bai Sri and the new Bai Sri together in various ceremonies, but the trend of using traditional Bai Sri is gradually decreasing. Creating awareness in the community or allowing everyone to participate in pointing out its importance is what will ensure that the traditional Bai Sri craft will continue in the future.