Faculty and Staff Publications

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Browsing Faculty and Staff Publications by Author "Anong Jainan"

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    Development of Healthy Food Recipes from Local Wisdom with An Environmentally Conservative Process to Promote Gastronomy Tourism
    (Asian Administration & Management Review, 2023-01-01) Sureeporn Thanyakit; Anong Jainan; Thitiworada Yaisumlee; Pannee Suanpang
    This research aimed to study food wisdom and develop healthy food recipes from local wisdom using the environmentally conservative process to promote gastronomy tourism in Ko Koet Community, Ayutthaya Province. The mixed research method was applied using the participatory action and experimental research approaches. Two healthy food recipes to promote gastronomy tourism in Ko Koet Community, Ayutthaya Province were Tom Yum Kung Maenam and Kang Liang Kung, which were the identity of the region. Both recipes were healthy food initiated from local wisdom with the environmentally conservative process accepted by consumers. The level of acceptance was moderate to high. Analysis results indicated that nutritive value of Tom Yum Kung Maenam included 6.81% of protein, 2.46% of carbohydrate, 0.80% of fat, and 0.24% of fiber. Meanwhile, the nutritional value of Kang Liang Kung contained 10.54% of protein, 5.49% of carbohydrates, 1.34% of fat, and 1.54% of fiber. Both menus were healthy food with a nutritional balance created based on local wisdom using the environmentally conservative process and appropriate for promoting the gastronomy tourism of Ko Koet Community, Ayutthaya Province.
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    Study of Amazing Cladophora, a Local Food Creating a Good Society of Tai Lue Ethnic Group in Nan Province
    (Thammasat Journal, 2023-03-22) Wassana Chakkaew; Sureeporn Thunyakit; Saowaluk Kunjina; Thitiworrada Yaisumlee; Anong Jainan
    This research aims to study the health benefits of eating Cladophora, Thai Lue traditional food, and to analyze the community relationship system and the impacts of Cladophora in Nan province. This research is qualitative research. The target area for data collection was Baan Nong Bua, Pa Kha Sub-district, Tha Wang Pha District, Nan Province. The target groups used in this research consisted of Tai Lue local wisdom villagers, local wisdom teachers, committees of the community, committees of community enterprise, nutritionists, community representatives, and local scholars with a total of 45 participants. The instruments used in the research were in-depth interviews, focus group discussions, and descriptive data analysis. The results indicated as following: 1. Health benefits of Cladophora as a substitute which is a sort of freshwater seaweed provides a high amount of protein similar to the protein source in meat, a high amount of betacarotene four times higher than carrots, vitamins B1, B2, and B12, iron and calcium as well as high dietary fiber. 2. The impact of the relationship between the local food system and the Tai Lue community found that the Tai Lue community gives importance to its family, community, and society. Every member of the village value the Kam Muang tradition, which is the feast and praying for the holy things of the community to protect and bless all of Tai Lue descendants leading to love and unity in the community. For this reason, the community is considered a peaceful and happy community and still continues to preserve ancestral cultural traditions for the generations.
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    The development of Kanom Hin Fon Thong product for health
    (International Journal of Health Sciences, 2022-05-20) Anong Jainan; Sureeporn Thanyakit; Pannee Suanpang; Pannee Suanpang
    Kanom Hin Fon Thong is an ancient Thai dessert since Ayutthaya Period. It is hard to be found nowadays. The required materials include rice flour, coconut milk, and sugar that bring high energy. This is problematic for consumers who must control carbohydrate amounts in order to prevent the increase of blood sugar levels. In Thailand, people with obesity tend to increase until it becomes an important public health problem in a number of countries including Thailand. The higher rate of obesity caused different required nutrients. Kanom Hin Fon Thong with low GI is interesting for consumption among consumers who like Thai desserts, with worry about blood sugar levels. The development of Kanom Hin Fon Thong formulas with low GI was good for consumer health. Mixture designed was planned to find the proper ratios of Kanom Hin Fon Thong. There were 3 studied factors, i.e., rice flour, coconut milk, and sugar 8 formulas were obtained from the experiment. The nutritive value and GI (glycemic index) were analyzed, along with sensory test in 50 consumers with the 9-point rating scale. It was found that the tested characteristics were significantly different (p ≤ 0.05).
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    การพัฒนาผลิตภัณฑ์ข้าวเหนียวแก้วจากฝาง
    (วารสารวัฒนธรรมอาหารไทย. 4(2). กรกฏาคม-ธันวาคม 2022, 2023-02-28) Anong Jainan; Saowalak Kanjina; Thitima Gaowmanee; Thanyaluk Unsook; Thitiworada Yaisumlee
    การพัฒนาผลิตภัณฑ์ข้าวเหนียวแก้วจากฝางมีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์ข้าวเหนียวแก้วจากฝาง และศึกษาการยอมรับทางประสาทสัมผัสของผู้บริโภคที่มีต่อผลิตภัณฑ์ข้าวเหนียวแก้วจากฝาง โดยเริ่มศึกษาอัตราส่วนความเข้มข้นของน้ำฝางที่เหมาะสมในผลิตภัณฑ์ข้าวเหนียวแก้ว มีอัตราส่วนความเข้มข้นของน้ำฝางอยู่ 4 ระดับ ร้อยละ 10 30 50 และ 70 ตามลำดับ จากนั้นศึกษาการยอมรับทางประสาทสัมผัสของผู้บริโภคที่มีต่อผลิตภัณฑ์ข้าวเหนียวแก้วฝางที่เหมาะสม 4 ตำรับ พบว่า ตำรับที่ 2 (ข้าวเหนียวแช่น้ำฝางร้อยละ 30 นึ่งสุกจำนวน 200 กรัม, หัวกะทิ 150 มิลลิลิตร น้ำตาลทราย 60 กรัม เกลือ 1.25 กรัม น้ำปูนใส 12 มิลลิลิตร และ น้ำใบเตย 150 มิลลิลิตร) ได้คะแนนการยอมรับทางประสาทสัมผัสของผู้บริโภคด้านความชอบโดยรวมมากที่สุด รสชาติ ลักษณะปรากฏ สี กลิ่น และเนื้อสัมผัส 8.36 8.30 8.28 8.06 7.06 และ 7.58 ตามลำดับ