Development of Formulation and Quality Evaluation of a Functional Local Food Product for the Elderly in Khlong Prap Subdistrict, Ban Na San District, Surat Thani Province
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Abstract
This research aimed to: 1) survey local food information and select appropriate menus for older adults; 2) develop and refine local food recipes to suit the nutritional needs of older adults; and 3) evaluate the appropriateness and acceptability of the developed recipes. A mixed-methods research design was employed, conducted in Khlong Prap Subdistrict, Ban Na San District, Surat Thani Province. The sample consisted of 30 community members recognized as local food knowledge holders. Research instruments included semi-structured interviews, focus group discussions, workshop activities, and a questionnaire assessing recipe appropriateness and acceptability. Data were analysed using descriptive statistics, comprising mean, standard deviation, and percentage.
The findings revealed that the local food menus selected and developed into standardized recipes were Lon Tai Pla(fermented fish viscera dip), Khao Yam Bai Mai (herbal rice salad with leaves), and Sala Loi Kaew (salak fruit in syrup). These dishes were found to offer nutritional profiles suitable for older adults, providing appropriate energy levels, low fat content, and beneficial dietary fiber. Regarding the general characteristics of respondents, the majority were female (86.67%), aged between 51–59 years (33.33%), married (79.92%), holding educational qualifications below a bachelor's degree (66.67%), and engaged in agricultural occupations (53.33%).
The evaluation of recipe appropriateness and acceptability indicated that the standardized local food recipe documentation, sensory attributes including taste, texture, and aroma, as well as food appearance and presentation, were all rated at the highest level of appropriateness.
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