Research and development institute

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Browsing Research and development institute by Author "Ekapon Onnompun"

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    Development of Healthy Ready-to-Cook Sauce for Thai Food
    (Graphicsite, 2023-11-11) Varaporn Vittayaporn; Ekapon Onnompun; Weerapong Wirunthanakrit
    Being widely popular both internal and external to Thailand in the meantime, Thai cuisine is characterised by the use of herbs and spices as a part of the ingredients to provide their unique flavors. However, due to the vast variety in its ingredients and the delicacy in preparing or even the difficulty in acquiring the ingredients indicated in the formula, the flavors of the dish are very likely to be distorted from authenticity. This research therefore aims to develop ready-to-cook sauces for Thai food to increase convenience for consumers and to survey consumers’ acceptance of these products. Additionally, tea seed oil and powdered Gac are also utilised for their health-wise beneficial values. The developed ready-to-cook sauces include Pad Thai sauce and Ka Phrao (Holy basil) sauce. The result of product acceptance test indicated that consumers rated the liking scores for Pad Thai sauce and Ka Phrao sauce in the range between like moderately and like very much (8.2±1.3 and 7.8±1.2). Over 92% of the consumers accepted the both sauce products, and more than 89 % decided to purchase the products. Hence, the development of the healthy ready-to-cook sauce products is viable for commercial distribution.
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    Development of Sai Krok E-san Kai (Chicken Fermented Sausages) with Riceberry Rice
    (Graphicsite, 2023-09-26) Ekapon Onnompun; Pawitra Pasurakul; Bencharat Prapluettrakul; Nuchanart Kulawit; Pornyupan Pornsuksawat; Weerapong Wirunthanakrit; Varaporn Vittayaporn
    This research aims to (1) study the ratios of sticky rice to Riceberry rice in Sai Krok E-san Kai with Riceberry rice, at 70:30, 50:50 and 0:100 (2) compare the nutritional value between control Sai Krok E-san Kai and Sai Krok E-san Kai with Riceberry rice and (3) carry out consumers’ acceptance test of Sai Krok E-san Kai with Riceberry rice. The study showed that the most accepted ratio of sticky rice to Riceberry rice is 50:50, with overall liking score of 7.48±1.14 (moderately like to like very much). From the comparison of nutritional value in control Sai Krok E-san Kai and Sai Krok E-san Kai with Riceberry rice, it was found that the control sample had 181.29 kcal of energy, 8.29 g fat, 13.12 g carbohydrate, 2.58 g dietary fiber, 0.45 mg iron and 0.69 mg zinc. On the other hand, Sai Krok E-san Kai with Riceberry rice had 163.65 kcal of energy, 7.49 g fat, 10.34 g carbohydrate, 4.86 g dietary fiber, 0.97 mg iron and 0.75 mg zinc. Moreover, the consumer acceptance test of Sai Krok E-san Kai with Riceberry rice showed that, out of 100 panelists, 89% accepted the product and 75% decided that they would purchase the product.