https://so01.tci-thaijo.org/index.php/journaldtc <p><strong>Journal of Dusit Thani College</strong></p> <p>Since its inception in 2007. The journal has goals and scope to disseminate academic results and research results in the service industry,Kitchen management and culinary arts, tourism Hospitality and Tourism Business, Health Spa and Beauty, Exhibition Management and Conference Management, Business Management Science. The journal of Dusit Thani College concentrates on the study of both internal and external scholars.</p> <p><strong>Print ISSN:</strong> 1906-070X <strong>Online ISSN:</strong> 2697-5742</p> <p> </p> en-US <p><strong>Article Screening Policy</strong></p> <ol> <li class="show">All research and academic articles to be published must be considered and screened by three peer reviews in the relevant field / article.</li> <li class="show">All articles, texts, illustrations and tables published in the journal are the personal opinions of the authors. Editors don't always have to agree. And no responsibility whatsoever is the sole responsibility of the author.</li> <li class="show">The articles to be published must never be published. Where did you first publish? And not in the consideration of other journals If the audit found that there has been a duplicate publication It is the sole responsibility of the author.</li> <li class="show">Any article that the reader sees as being plagiarized or impersonated without reference. Or mislead the work of the author Please let the journal editor know it will be your greatest blessing.</li> </ol> [email protected] (Dr. Siripong Rugmai) [email protected] (Dr. Artitsanee Charoenrat) Thu, 25 Apr 2024 15:50:18 +0700 OJS 3.3.0.8 http://blogs.law.harvard.edu/tech/rss 60 https://so01.tci-thaijo.org/index.php/journaldtc/article/view/271531 <p>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.</p> Piyanart Junkrachang, Siripen Yiamjanya, Ekawee Vinitkhatkumnuen Copyright (c) 2024 Dusit Thani College Journal https://creativecommons.org/licenses/by-nc-nd/4.0 https://so01.tci-thaijo.org/index.php/journaldtc/article/view/271531 Sun, 28 Apr 2024 00:00:00 +0700 https://so01.tci-thaijo.org/index.php/journaldtc/article/view/272066 <p>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.</p> Vorathon Pomyen, Woralak Pomnoi, Jiraphat Othong, Laddawan Klinmalai, Suthida Kitjavorasatien, Puri Chunkajorn Copyright (c) 2024 Dusit Thani College Journal https://creativecommons.org/licenses/by-nc-nd/4.0 https://so01.tci-thaijo.org/index.php/journaldtc/article/view/272066 Mon, 29 Apr 2024 00:00:00 +0700