The Development Process of Producing Instant Local Curry in the Three Southern Border Provinces of Thailand
Article Sidebar
Main Article Content
Abstract
Local curries are an essential part of the cultural heritage of Thailand’s southern border provinces. However, the production of ready-to-eat local curries remains limited due to constraints in processing and product development. This study aimed to investigate recipes and production processes of traditional local curries, evaluate consumer attitudes and preferences toward different curry formulations, analyze the chemical properties of the most accepted curry product, and develop a business model for local curry enterprises. Among the three tested formulations, Recipe 2 was identified as the most suitable and feasible for further product development. Consumer evaluation indicated that the preferred portion size was 180 grams. Chemical analysis of the sterilized Massaman curry paste revealed the following composition moisture 63.23 ± 0.07%, protein 13.28 ± 0.03%, fat 13.33 ± 0.08%, ash 2.25 ± 0.05%, dietary fiber 1.34 ± 0.01%, pH 5.65 ± 0.02, and water activity (aw) 0.984 ± 0.002. The total phenolic content was 19.863 ± 1.164 mg GAE/100 g sample, and antioxidant activity measured by the DPPH method was 6.079 ± 0.770 mg GAE/100 g sample. The sterilized Massaman curry could be safely stored at room temperature for up to one year without quality deterioration.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
References
Bamrungchip, U., Phothisri, P. & Yangthanurat, M. (2023). Digital communication process for learning and perpetuating the wisdom of food and health of the elderly. Journal of Allied Sciences for Development. Uttaradit Rajabhat University, 13(2), 1-16. (in Thai)
Fakthong, D. (2021). Guidelines to create northern restaurants’ identity in Chiang Mai province. Journal of Business Economics and Communications, 16(2), 140-157. (in Thai)
Feldsine, P., Abeyta, C. & Andrews, W. H. (2002). AOAC international methods committee guidelines for validation of qualitative and quantitative food microbiological official methods of analysis. Journal of AOAC International, 85(5), 1187-1200. http://doi.org/10.1093/jaoac/85.5.1187.
Heaney, D., Padilla-Zakour, O. I. & Chen, C. (2024). Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security, and health equity in North America. Frontiers in Nutrition, 11,1-8. https://doi.org/10.3389/fnut.2024.1395962.
Huangphet, P., Jandaeng, P., Suphophak, N., Wisetchonlathan, J., Taemngam, A. & Wongmun, K. (2024). Local food in the community. Don Mod Daeng Subdistrict, Don Mod Daeng District, Ubon Ratchathani Province. Journal of Humanities and Social Sciences, Surin Rajabhat University, 26(1), 1-16. (in Thai)
Khanitta, I. & Saravudh, A. (2023). Influences of clean food consuming determinants on consumer’s behavioral intention. Journal of Communication Arts, 41(2), 1-24. (in Thai)
Keangkitiwan, N. (2014). Thai consumer: Case of global brand restaurant. Master’s Thesis. Thammasat University. (in Thai)
Khaotawee, J. & Kerdpratoom, P. (2023). Strategic development guideline for success as a market leader in media protein supplement in Thailand. Journal of MCU Peace Studies, 11(6), 2247-2262. (in Thai)
Klinjandang, K. & Dabphet, S. (2021). The development of gastronomy tourism destination with the uniqueness of local food. NRRU Community Research Journal of Nakhon Ratchasima Rajabhat University, 15(3), 144-157. (in Thai)
Lunchaprasith, T. & Macleod, D. (2019). Food tourism and the use of authenticity Thailand. Tourism, Culture & Communication, 18, 101-116. (in Thai)
Nabwandee, T. (2021). Thai food, heritage, cultural wisdom. Journal of Thai Food Culture, 3(2), 58-59. (in Thai)
Oonprechavanich, N., Buanoi, D., Yoophuang, C. & Oonprechavanich, T. (2023). Sustainable consumption behavior factors affecting Phitasanulok municipality consumers. Journal of Management Science. Pibulsongkram Rajabhat University, 5(1), 46-60. (in Thai)
Nopsuwan, R., Kheokao, J. & Plianrung, S. (2023). The continuation of Langkasuka local food cultural heritage wisdom in the three southern border provinces of Thailand. Journal of the Prajakhom Community, 1(1), 72-82. (in Thai)
Rasane, P., Singhal, S., Kaur, S., Singh, J. & Sarma, C. (2019). Indigenous products of the Indian subcontinent containing cereals and dairy: From tradition to commercialization. Current Nutrition & Food Science, 15(6), 536-547. https://doi.org/10.2174/1573401314666180702102335.
Dat-arun, P., Chakree, K. & Settaraksa, S. (2019). Fatty acid profile, phenolic compounds and potential antioxidant activity of fresh and cooked Massaman curry paste. Functional Foods in Health and Disease, 9(8), 543-557.
Malisuwan, C. & Radenahmad, M. (2021). Communication of local food culture in the southern border of Thailand. Panyapiwat Journal, 13(2), 177-189. (in Thai)
Rosario, A. T. & Dias, J. C. (2023). Marketing strategies on social media platforms. International Journal of E-Business Research, 19(1), 1-25.
Satheeshan, K. N., Seema, B. R. & Meera Manjusha, A. V. (2019). Development of Instant curry paste from Coconut Kernel. International Journal of Current Microbiology and Applied Sciences, 8(7), 187-196. https://doi.org/10.20546/IJCMAS.2019.807.024
Shimada, K. & Fukuda, K. (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40(6), 945-948.
Sihsobhon, C. (2021). Development the optimized formulation and freezing methods of frozen Reduced calories Plakrim-Khaitao. Journal Thai Society of Agricultural Engineering, 27(2), 37-46. (in Thai).
Siripongvutikorn, S., Pumethakul, K., Takahashi, Y. C., Seechamnanturakit, V., Detarun, P., Utaipan, T., et al. (2023). Antioxidant and nitric oxide inhibitory activity of the six most popular instant Thai curries. Foods, 13, 178. https://doi.org/ 10.3390/foods13020178
Siripongvutikorn, S., Pumethakul, K., Takahashi, Y. C., Seechamnanturakit, V., Detarun, P., Utaipan, T., et al. (2024). Phytochemical profiling and antioxidant activities of the most favored ready-to-use Thai curries, Pad-Ka-Proa (Spicy basil leaves) and massaman. Foods, 13, 582. https://doi.org/10.3390/ foods13040582
