Sensory Evaluation of Local Food Products in Hua Takhe Community, Lat Krabang District
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Abstract
This study aimed to evaluate sensory quality to enhance competitiveness in gastronomy tourism. Specifically, it employed a quantitative design to assess the sensory quality of local food products in Hua Takhe Market Community, Lat Krabang District, Bangkok. The sample consisted of 169 Thai and foreign tourists, selected through purposive sampling. Data were collected using a five-point Likert scale questionnaire. Descriptive statistics, including mean and standard deviation, were employed to analyze the data. It was revealed that the overall sensory quality of the local food product "Railway Fried Rice" (Khao Phad Rot Fai) was rated at a high level ( = 4.01–4.56). Aroma received the highest scores, followed by flavor and texture. Conversely, appearance and presentation obtained relatively lower scores, though still at a high level, indicating opportunities for improvement in visual identity and food presentation. In short, food products in Hua Takhe Community demonstrate strengths in terms of flavor and aroma, representing valuable cultural assets for sustainable gastronomy tourism development, while future enhancements should focus on presentation and storytelling of local food products.
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