School of Culinary Arts

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Browsing School of Culinary Arts by Author "Chanchana SIRIPANWATTANA"

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    DEVELOPMENT OF MENU FROM LOCAL THAI SUPERFOOD AND THAI CHEF PERFORMANCE IMPROVEMENT
    (Procedia of Multidisciplinary Research Article, 2(8), (August 2024), 2024-08-24) Naratip POONNAKASEM; Panyapathk PINKAEW; Chanchana SIRIPANWATTANA; Kanokkan WEERAGUL; Thanapat SAENGRUNGRUEANG; Kankanit JONGRATANAVIT
    The objective of this research is to develop menu from local Thai superfoods ingredients and apply to improve Thai chef performance. First, concept screening and selecting was used as a tool. The local Thai superfoods were selected use focus group of twelve specialists (chef, nutritionist) and main criteria for consideration include: Thai locality, nutritional value, etc. The result showed that the local Thai superfoods which were selected consists of catfish, snakehead fish, Sangyod rice, Highland rice, perilla seed, quinoa, chia seeds, turmeric, okra, kale, avocado, mulberry, and water meal. The focus group of ten specialists was used to create Thai menu from selected superfoods including eight main courses, eight snacks/ drinks and eight desserts. Finally, a “Thai menu from local Thai superfood” course was created using ten menus from previous section. The samples were 50 chefs, and the questionnaire was used to evaluate satisfaction. The result indicated that the overall satisfaction was 4.94 ± 0.37 from 5-point scaling.
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    SELECTION OF PROTOTYPE PACKAGING SUITABLE FOR HEALTHY CHINESE FOOD DELIVERY
    (Procedia of Multidisciplinary Research Article, 2(8), (August 2024), 2024-08-24) Panyapathk PINKAEW; Kankanit JONGRATTANAVIT; Witaya SIRIPANWATTANA; Chanchana SIRIPANWATTANA
    This research aims to select the appropriate packaging for healthy Chinese food delivery, i.e. environmentally friendly, maintain food temperature well, maintain food quality until it reaches the consumer, and protect the food inside in good condition without damage during transportation. In this research, 3 types of packaging were selected: paper packaging, thin economical plastic packaging, and thick and beautiful plastic packaging to pack 15 healthy Chinese food menus. The types of healthy food are divided into 4 categories: 1) Salad, fried, stir-fried, and baked, 2) Large pieces (whole), 3) Soup, curry, and stew, and 4) Dipping sauce. From the experiment of packing food in all 3 types of packaging, measuring the temperature for 3 hours, it was found that the paper packaging had a core temperature of 57-60 degrees Celsius, while the economical thin plastic packaging and the thick and beautiful plastic packaging had a core temperature of 60-66 degrees Celsius. The core temperature of the food indicates the safety of cooked food, which is a safe range for the growth of microorganisms in food during transportation. From the analysis of plastic food containers according to the Ministry of Public Health Announcement No. 295 (2005) and the number of microorganisms according to the Microbiological Quality Criteria for Food and Food Contact Containers, No. 3 (2017), it was found that all 3 types of packaging are safe to use for packing Chinese table food for delivery.