Food Recipe Development of Premprachakorn Canal Communities Bangkok

Abstract

         This research aimed to 1) study the food culture of the community along Premprachakorn, canal Bangkok 2) develop a standard recipe of Premprachakorn canal, Bangkok and study the acceptance of the recipe of Premprachakorn canal, Bangkok. The research steps were as follows: 1) survey and collect data on the food culture of the community along Premprachakorn canal using a questionnaire with 100 people in the community and conduct a focus group with 30 people; 2) develop a standard recipe, produce food by participating in cooking by people in the community and the research team selected 30 people; assess the acceptance of the developed local recipe to assess the overall liking, color, smell, taste; collect data using a preference assessment form (9-point Hedonic Scale) by 30 panelists; analyze qualitative and quantitative data using the RCBD (Randomized Complete Block Design) statistical analysis method and compare the mean values using the Turkey's test, setting the statistical significance at 0.05. The results of the experiment found that 1) the local food of Premprachakorn canal community has a simple menu and the cooking steps are not difficult. And use local ingredients, especially ingredients available in Premprachakorn canal, such as freshwater fish, morning glory, and lotus, etc. 2) From the selection of recipe menus by considering the highlight, uniqueness of the menu and resource usage patterns, a total of 20 savory menus and 10 sweet menus were developed into standard recipes and tested for consumer acceptance. It was found that consumers rated the liking of the standard savory recipes of the community along Premprachakorn canal that were developed in the range of like slightly to like extremely, and the sweet recipes of the community along Premprachakorn canal that were developed in the range of like slightly to like extremely.