LOCAL FOOD RECIPES THONGMONGKOL SUB-DISTRICT, BANG SAPHAN DISTRICT PRACHUAP KHIRI KHAN PROVINCE

  • วิวรณ์ วงศ์อรุณ Department of Hospitality, Faculty of Hospitality and Tourism Industry, Rajamangala University of Technology Rattanakosin, Prachuap Khiri Khan , 77110
Keywords: ตำรับอาหาร, อาหารพื้นเมือง, คุณค่าทางโภชนาการ

Abstract

This research aims to evaluate the acceptability of local recipes and to study the nutritional value of local dishes. The population used in the study is the villagers living in Thongmongkol Sub-district, Bang Saphan District, Prachuapkhirikhan Province. Forty –five people were selected by purposive sampling method for giving the information related to the recipes, and 70 people were sampled to take the test of the acceptability of food, using interview guides and smiley scale/face scale as the research tools. Data were collected and analyzed for mean and, standard deviation. The nutritional values of selected recipes were analyzed by INMUCAL-Nutrients V3 program.The results showed that there were 30 indigenous food recipes in this area. The community representatives gave the highest score of acceptance for most of the local dishes (X =4.56) except for “Kanom Nhormai” (bamboo sweet) which has the acceptance at a slightly preferable level (X =4.15). For the nutritional value of these local dishes, it was found that one serving unit  provided energy between 178.40-689.29 kcal  from 36.44-97.69 g of carbohydrates, 0.80-26.43 g of  fat and 0.69-24.33 g of protein. “Nam-prik” (Chili dip) with rice and vegetables gave the least amount of energy and fat with the average energy of 325.37 kcal and 8.70 g of fat. The fried food with rice gave the highest fat content (14.32 gram) and energy (689.29 kcal)

 

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Published
2019-01-10
Section
บทความวิจัย (Research Article)