Browsing by Author "Boonyaporn Chuamsompong"

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    DECODING THE BODY OF KNOWLEDGE IN FOOD CULTURAL IDENTITY IN UNESCO WORLD HERITAGE FOR LOCAL CURRICULUM DEVELOPMENT TO SUPPORT GASTRONOMY TOURISM
    (Journal of Positive School Psychology, 2022) Dr.Pannee Suanpang; Dr.Anong Jainan; Sureeporn Thanyakit; Boonyaporn Chuamsompong; Dr.Chanathat Boonrattanakittibhumi
    Gastronomy tourism is becoming significant in the post Covid 19 because of trends of tourist interesting on food and cultural in old city. Therefore, several countries propose the new tourism experience of gastronomy tourism which integrated cultural and food in the world heritage site. Especially this paper propose the contribution of the decoding the body of knowledge in cultural identity and develop local curriculum for support gastronomy tourism in UNESCO world heritage case study Ayutthaya, Thailand. Undoubtedly, Ayutthaya was a city with multilevel as well as multiform relationships, and a number of trading areas. It has also been a city of food culture since the time of the foundation of water, the golden land, and cultural inheritance until the present time. This article aimed to (1) develop the key indicators for Thai food culture, (2) decode food set wisdom of Ayutthaya, the harbor city of the East, and (3) provide the guidelines on applying the body of knowledge for local curriculum development in Ayutthaya. Integrated methods between quality and quantitative research were used. There were (1) the results of the development of the key indicators for food identity, (2) the results of decoding food set and (3) the results to provide the guidelines on applying the body of knowledge in food identity for local curriculum development to support tourism.
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    Purple Sweet Potato Soft Bun as a Value-adding of Local Agricultural Production
    (Research and Development Institute Suan Dusit University, 2023) Boonyaporn Chuamsompong; Chanchana Siripanwattana; B. Chuamsompong; School of Culinary Art, Suan Dusit University, Suphanburi Campus, Suphanburi, 72000, Thailand; email: boonyaporn_chu@dusit.ac.th
    The research was undertaken to study the appropriate substituting level of purple sweet potato (PSP) flour for bread flour in making soft buns. Soft buns with 0-50% PSP flour substituting for bread flour were prepared. Prepared soft buns were visually observed and tests were performed to determined pH, moisture, color, firmness and springiness. A hedonic test was conducted with 30 untrained panelists in order to select the suitable level of PSP flour substitution. The original soft bun and the suitable PSP flour substituted soft bun were compared regarding shelf-life and nutritional values. When PSP flour substitutions were increased from 0 to 50%, visual observation of prepared soft buns showed size decreasing, crust color changed from light golden brown to dark purplish brown, crumb color changed from off white to dark purplish brown, texture was firmer and springiness was lesser. The pH of the soft buns was 5.47 Ð 5.65, which were not significantly different. The moisture contents of the soft buns with 10-50% PSP flour substitution, 25.03-26.35%, were significantly different and slightly higher than 24.49% of the control sample (0% PSP flour substitution). The hedonic test showed that 30% PSP flour substituted soft bun had the highest score (8.16) on overall liking. Therefore, it was selected as an appropriate soft bun for further study. The shelf-life of the control and 30% PSP flour substituted soft buns strored in polyvinylidenechloride (PVDC) bags with oxygen absorber, resulted in 3 days at room temperature (25¡C) and 7 days at refrigerator temperature (4¡C). Soft bun at 30% PSP flour substitution had a noticeable increase in vitamin A (from 981.0 to 3105 µg), carotene (from 0.7 to 13.4 mg), vitamin E (from 5.5 to 11.9 mg) and potassium (from 520.4 to1093.4 mg) compared to original one. Commercial PSP soft bun production with 30% PSP flour substitution for bread flour could add value for the local agricultural produce. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Purple Sweet Potato Soft Bun as a Value-adding of Local Agricultural Production
    (Graphicsite, 2023-12-19) Boonyaporn Chuamsompong; Chanchana Siripanwattana
    The research was undertaken to study the appropriate substituting level of purple sweet potato (PSP) flour for bread flour in making soft buns. Soft buns with 0-50% PSP flour substituting for bread flour were prepared. Prepared soft buns were visually observed and tests were performed to determined pH, moisture, color, firmness and springiness. A hedonic test was conducted with 30 untrained panelists in order to select the suitable level of PSP flour substitution. The original soft bun and the suitable PSP flour substituted soft bun were compared regarding shelf-life and nutritional values. When PSP flour substitutions were increased from 0 to 50%, visual observation of prepared soft buns showed size decreasing, crust color changed from light golden brown to dark purplish brown, crumb color changed from off white to dark purplish brown, texture was firmer, and springiness was lesser. The pH of the soft buns was 5.47 – 5.65, which were not significantly different. The moisture contents of the soft buns with 10 -50 % PSP flour substitution, 25.03-26.35 %, were significantly different and slightly higher than 24.49 % of the control sample (0% PSP flour substitution). The hedonic test showed that 30 % PSP flour substituted soft bun had the highest score (8.16) on overall liking. Therefore, it was selected as an appropriate soft bun for further study. The shelf-life of the control and 30% PSP flour substituted soft buns strored in polyvinylidenechloride (PVDC) bags with oxygen absorber, resulted in 3 days at room temperature (25 °C) and 7 days at refrigerator temperature (4 °C). Soft bun at 30 % PSP flour substitution had a noticeable increase in vitamin A (from 981.0 to 3105 µg), carotene (from 0.7 to 13.4 mg), vitamin E (from 5.5 to 11.9 mg) and potassium (from 520.4 to1093.4 mg) compared to original one. Commercial PSP soft bun production with 30% PSP flour substitution for bread flour could add value for the local agricultural produce.
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    การใช้ประโยชน์ข้าวไรซ์เบอรี่ในผลิตภัณฑ์ขนมเปี๊ยะกุหลาบไส้ถั่วเสริมเยื่อฟักข้าว
    (วารสารวัฒนธรรมอาหารไทย ปีที่ 4 ฉบับที่ 2 (2022): July - December 2022, 2022-12-30) พรทวี ธนสัมบัณณ์; Boonyaporn Chuamsompong; Monruthai Srithongkerd; Natcha Phuntuwong; Onanong Thongmee
    การวิจัยครั้งนี้ เป็นการพัฒนาผลิตภัณฑ์ขนมเปี๊ยะกุหลาบโดยมีวัตถุประสงค์เพื่อให้เกิดผลิตภัณฑ์ใหม่ และเป็นการเพิ่มมูลค่าวัตถุดิบท้องถิ่น พบว่า ขนมเปี๊ยะกุหลาบที่มีการยอมรับสูงสุด มีส่วนผสมของแป้งสาลีอเนกประสงค์ แป้งสาลีบัวแดง น้ำตาลทรายขาว น้ำเปล่า น้ำมันพืช และเกลือ (95, 190, 60, 110, 75 และ 3 กรัม ตามลำดับ) มีค่าคะแนนเฉลี่ยในด้านลักษณะปรากฏ สี กลิ่น รสชาติ ความนุ่ม และความชอบโดยรวม เท่ากับ 7.63±0.92, 7.80±0.80, 7.55±0.93, 7.63±0.89, 7.83±0.91 และ 7.87±0.86 คะแนน ตามลำดับ จากนั้นทดแทนแป้งข้าวไรซ์เบอรี่ในปริมาณที่แตกต่างกัน 4 ระดับ คือ ร้อยละ 15, 30, 45 และ 60 พบว่าที่ร้อยละ 45 ได้รับการยอมรับสูงสุด มีค่าคะแนนเฉลี่ยในด้านลักษณะปรากฏ สี กลิ่น รสชาติ ความนุ่ม และความชอบโดยรวม เท่ากับ 7.34±0.93, 7.50±0.88, 7.52±0.93, 7.50±0.99, 7.50±0.78 และ7.72±0.88 คะแนน ตามลำดับ และศึกษาไส้ถั่วกวน พบว่า ไส้ถั่วกวนตำรับที่ได้รับการยอมรับสูงสุด มีส่วนผสม ได้แก่ ถั่วเขียวเลาะเปลือก กะทิ น้ำตาลทรายขาว และ เกลือ (375, 500, 350 และ 5 กรัม ตามลำดับ) โดยมีค่าคะแนนเฉลี่ยความเป็นเนื้อเดียวกัน สี กลิ่น รสชาติ ความนุ่ม และความชอบโดยรวม เท่ากับ 7.56±0.92, 7.60±0.78, 7.66±0.89, 7.74±0.94, 7.70±0.83 และ 7.70±0.68 คะแนน ตามลำดับ จากนั้นเสริมเยื่อฟักข้าว พบว่า การเสริมฟักข้าวที่ร้อยละ 15 ได้รับการยอมรับสูงสุด มีค่าคะแนนความชอบโดยรวมเท่ากับ 7.86±0.80 คะแนน