Product Development of Grilled Fish Cookies for Value Added from the Wang Rae Fish Rearing and Processing Group Community Enterprises, Phitsanulok Province
Article Sidebar
Main Article Content
Abstract
The locally processed fish products from Wang Rae fish farming and processing community enterprise, Chum Saeng Songkhram subdistrict, Bang Rakam district, Phitsanulok province was sold at low prices. This research aims to add value to locally processed fish products by innovating grilled fish cookies as new products. The participatory research consisting of three phases is employed. The first phase deals with the development of products from local raw materials, which involves several steps – determine the local identities, evaluate raw material properties, formulate the recipe and production process, evaluate shelf-life, and determine nutritional values. The second phase focuses on knowledge transfer and dissemination using practical training, which involves production process and production cost estimation. The third phase covers developing marketing plans and establishing market channels. The study reveals that grilled fish cookies products from local grilled fish were able to represent the local identity. The shelf-life evaluation shows that the products can be stored for 12 weeks at ambient temperature. The product qualities comply with the Thai Community Product Standard. The income generated from grilled fish cookies to the community enterprise is estimated to be over 75,000 Baht/month. The community learning center has been established at the community enterprise. Consequently, the community has gained awareness of local wisdom values as well as the importance of local product identity and benefited from career opportunities and higher income.
Article Details
References
AOAC (2012). Official methods of analysis (20th ed.). Gaithersburg, Maryland: Association of official Analytical Chemists, Washington D.C.
Charoenphun, N. (2017). Development of cookie products from sweet potato. Journal of Food Technology, Siam University, 13(1),32-43. (in Thai).
Chanshotikul, N., Jirukkakul, N., Sengkhamparn, N., & Hemung, B. (2018). Increasing calcium and dietary fiber of Mu Yo using fish bone powder and konjac flour. Asia Pacific Journal of Science and Technology, 23(1), 1-12. (in Thai).
Chantaraponpan, A., Lakhonphon, K., & Thiabdokmai, S. (2018). Effect of harvesting stages on physical and chemical properties of coriander (Coriandrum sativum L.). Agricultural Science Journal, 49(Suppl.2), 273-276. (in Thai).
Charoensook, C. (2014). New product planning. Retrieved May 4, 2021, from: https://maymayny.wordpress.com..../-new-productplanning../(in Thai).
Deeamamart, J. (2007). Cracker from Horm-nin rice flour added calcium from fish bone. (Master’s thesis). Faculty of Home Economics, Kasetsart University. (in Thai).
Division of Nutrition. (2001). Nutrition qualities of Thai food. Retrieved May 4, 2021, from: https://nutrition.anamai.moph.go.th/images/file/nutritive_values_of_thai_foods.pdf. (in Thai).
Fennema, R.O. (1996). Food chemistry (3rd ed). New York: Mercel Dekker.
Fong-in, S., Phosri, R., Suttiprapa, S., Pimpangan, T., & Utama-ang, N. (2020). Effect of substitution of wheat flour with nile tilapia bone powder on the quality characteristics of cashew nut cookies. Chiang Mai University Journal of Natural Sciences, 19(4), 997-1011.
Hall, G. M. (1997). Fish processing technology (2nd ed.). New York: Chapman and Hall.
Inchuen, S., Naratippakorn, T., & Kheawruang, S. (2018). Effect of Holy Basil leaf powder on wheat flour property and cookies quality. Khon Kaen Agriculture Journal, 46(Suppl.1), 1387-1394. (in Thai).
Jiang, M. (2009). Development of smoked and gelatin-based products from catfish. (Dissertation of philosophy). Auburn University.
Jammek, J., & Naivikul, O. (2010). Basic baking science and technology. Bangkok: Kasetsart University. (in Thai).
Kaewsritong, J., Srithawirat, T., Sornnoey, K., Intakan, W., & Siwnguan, K. (2019). Upgrading community’s dried flower products as souvenirs and decorative from community capital at Din Thong sub-district, Phitsanulok province. Area Based Development Research Journal, 11(5), 422-433. (in Thai).
Khoka, A. (2017). Phytochemicals from piper nigrum and their pharmacological effects. PKRU SciTech Journal, 1(2), 28-39. (in Thai).
Kunna, N., Thongkorn, S., Nonprasr, P., & Phugsin. (2019). The substitution of margarine with tea seed oil in butter cookies products. Vocational Education Innovation and Research Journal, 3(2), 47-54. (in Thai).
Luangsakun, N., Kunmanotwong, D., & Chiwawithunkit, P. (2004). Utilization of Skipjack fish bone in traditional Thai fried rice cracker (Khao-Tan) for calcium fortification. King Mongkut’s Agricultural Journal, 22(1), 61-69. (in Thai).
Ministry of Public Health. (2000). The notification of Ministry of Public Health No. 193. Production processes, production, equipment’s, and food storage. Retrieved June 10, 2020, from http://food.fda.moph.go.th/law/data/announ_moph/V.English/No.23239-44%20%20Amendment%20(No.%20193)%202543.pdf. (in Thai).
Moemin, A. R. A. (2015). Healthy cookies from cooked fish bones. Food Bioscience, 12(1), 114-121.
Msaada K., Jemia M. B., Salem N., Bachrouch O., Sriti J., Tammar S., …, & Marzouk B. (2014). Antioxidant activity of methanolic extracts from three coriander (Coriandrum sativum L.) fruit varieties, Arabian Journal of Chemistry, 10(2), 3176-3183.
Muninnopamas, W. & Phalachai, P. (2015). Development on garlic black pepper flavored Palaw Keropok. Rajamangala University of Technology Srivijaya Research Journal, 7(1),15-27. (in Thai).
Naranan, N. (2017). The local food knowledge: A case study sour meat fish of Batuputeh Village, Libong Island, Kantang district, Trang province. (A Special Research), Graduate Diploma Program, Thammasat University. (in Thai).
Nawaz, A., Xiong, Z., Xiong, H., Chen, L., Wang, P. K., Ahmad, I., …, & Ali, S. W. (2019). The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimized fried snacks. International Journal of Food Science & Technology, 54(4), 1045-1053.
Phrigboonchan, P. (2014). Fishery product. Bangkok: Odeon Store. (in Thai).
Phugan, P. (2016). Effect of calcium fortification from gray feather back fish bones on the acceptance of cookies. Rajabhat Journal of Sciences, Humanities and Social Sciences, 17(1), 54-61. (in Thai).
Rattanapanon, N. (2002). Food chemistry. Bangkok: Odeon Store. (in Thai).
Rodmui, A., & Jitwaropas, O. (2007). Production of cookies using wheat flour partial substituted with Hom Nin rice flour. Journal of Food Technology Siam University, 3(1), 37-43. (in Thai).
Srikaeo, K. (2013). Quality management in the food industry. Bangkok: Chulalongkorn University Press. (in Thai).
Sukboonyasatit, D., Ruangsak, B., Srithong, W., & Cheungkuntod, S. (2017). Effect of sweet potato flour as wheat flour substitution on the characteristics of cookies. Khon Kaen Agriculture Journal (supplement), 45(1), 1060-1065. (in Thai).
Thai Community Product Standard. (2003). Grill-dried fish TCPS 151/2546. Thai Community Product Standard, Thailand. Ministry of Industry. (in Thai).
Thai Community Product Standard. (2012). Cookies TCPS 118/2555. Thai Community Product Standard, Thailand. Ministry of Industry. (in Thai).
Thepsitthar, Y., & Boonwanno, T. (2018). Reconstruction Bang Rakam model: The inequality in public duty. CMU Journal of Law and Social Sciences, 11(2), 142-167. (in Thai).
Thongrak, P., Wongsangthum, W., Pacharean, S., Butsai, J., & Thaisom, R. (2017). Process development of crispy sweet potato for commercial production by community participation. Area Based Development Research Journal, 9(4), 242-256. (in Thai).
Vazirzanjani, H.R., & Hooshmand, A. (2014). Competitive advantage based on new product development. International Academic Journal of Business Management, 1(1), 95-100.