Browsing by Author "Sureeporn Thanyakit"

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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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    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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    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).