Dusit Thani College Journal

Developing and Evaluating the Nutritional Properties of Local Food in a Set Menu for Tourists at Tai Lue Community, Chiang Rai Province

2024-01-17T10:49:40+07:00

The aims of this research were 1) to study local food wisdom, 2) to develop local food standards in set menus for tourists, and 3) to evaluate the nutritional values of the local food products served to tourists. Data was collected through secondary and primary approaches. Primary sources of data collection used were focus groups, participant observation of the food production activity, and assessment of the nutritional values of local food menus, using the INMUCAL-Nutrients program. The focus group sample comprised a diverse of 10 participants knowledgeable about local food, including local food experts, local community leaders, provincial culture officers, academic food experts, community development officers, and tourist representatives. Participants were recruited through snowball sampling. The findings indicate that local food production and consumption is based on wisdom from the Tai Lue ethnic group. Ingredients for menu items are sourced from within the local community and the Khong River area. Local food wisdom was passed on from older family members by women, especially during local festivities. The current set menu is iconic and displays the local way of life, geography, tradition, culture, cooking process, wisdom of eating local healthy ingredients, and unique eating customs. The set menu for tourists is based on typical food used by locals in daily life, but more meat is added for guests. The set menus contain five sets of savory food served with sticky rice. The villagers don’t eat sweets after meals. The nutritional values of a set menu for four guests provide energy of about 3267.06 kilocalories, and comprising protein (179.95 grams), fat (149.73 grams), carbohydrates (300.03 grams), calcium (538.44 grams), vitamin A (1129.2 RAE) and vitamin C (254.24 RAE). This research will contribute to improving the Tai Lue set menu for tourists, increasing community revenue, and the recording of standard recipes of local food for the community. Moreover, findings set a high standard for the local set menu by showing the nutritional properties of the food menu.

Effects of Blended Pomelo Pulp and Pomelo Albedo on Acceptance of Thai Seafood Sauce

2024-01-31T14:27:16+07:00

The objective of this research was to study Thai seafood sauce from blended pomelo pulp and pomelo albedo. Blended pomelo pulp's moisture, protein, fat, ash, total carbohydrate, and dietary fiber contents were 89.80, 0.53, 0.00, 0.60, 9.04 and 1.75%, respectively. The total energy per 100 grams was 38.28 kcal. Moisture, protein, fat, ash, total carbohydrate and dietary fiber contents of partially dried pomelo albedo were 57.23, 0.86, 0.00, 1.54, 40.37 and 21.39%, respectively. Thai seafood sauce was studied by varying blended pomelo pulp at the level of 0, 25, 50 and 75% (by total weight) and pomelo albedo at the level of 0, 10, 15 and 20% (by total weight). The results showed that the acceptance of Thai seafood sauce with 50% blended pomelo pulp and 15% pomelo albedo (by total weight) were not significantly different from the basic formula. The chemical compositions found that moisture contents decreased p≤0.05), while dietary fiber and total carbohydrate contents increased (p≤0.05) with increasing blended pomelo pulp and albedo and the microbial quality did not exceed those specified by community product standards.

Utilization of Sangyod Rice Flour Instead of Wheat Flour in Ready-to-eat Frozen Tortillas Wrap

2024-01-30T18:56:22+07:00

The objective of this study was to 1) study the basic formula of tortilla wraps 2) study the appropriate amount of Sangyod rice flour in frozen tortilla wraps; and 3) study the quality of frozen tortilla wraps. Evaluate by measuring color, AW, and sensory qualities in appearance, color, smell, and taste using the 9-Point Hedonic Scale method with 40 panelists. The results showed that all three basic tortillas had no difference in color and aroma preference scores (p > 0.05), but overall preference scores. Tasting testers gave Formula 1 the most points (p≤.05), with average scores of 8.13, 8.08, 8.00, 8.03, 7.65, and 8.13, respectively. With formulations 2 and 3, it does not contain vegetable oils, making the texture of the tortilla wraps hard and harsh. The texture is brittle and easily broken. Results of a study on the use of Sangyod rice flour as a substitute for wheat flour. The panelists gave preference for tortillas that used Sangyod rice instead of wheat flour at different levels of statistical significance (p≤.05). The panelists rated the formula as the most suitable for 50% wheat flour, which consisted of 180 grams of wheat flour, 180 grams of conch flour, 5 grams of salt, 5 grams of baking powder, 60 grams of vegetable oil, and 220 grams of clean water. A 48-hour study on the quality of basic tortillas and Sangyod rice flour to replace 50% wheat flour stored at -18 degrees Celsius found that the microbial quality detected in tortillas using Sangyod rice flour did not exceed the requirements in comparison with the Instant Roti Community Product Standard (MHA 504/2004). The results of the nutritional analysis showed that the tortilla wrap using Sangyod rice flour instead of 50% wheat flour in 100 grams of weight had 399.32 kcal, 7.46 grams of protein, 16.32 grams of fat, 55.65 grams of carbohydrates, 2.6 grams of ash, and 17.97 grams of moisture.