Food Product Development of Herbs Utilized for Cooking in Nonglan Subdistrict Community, Thamaka District, Kanchanaburi Province

Abstract

This research aims to study and gathering the wisdom of herbal use in cooking in order to develop food product from herbs found within the community. In addition, this study aims to distribute technological knowledge of food product from herbs. The findings showed that the wisdom of local food on selection methods and cooking technique in Nonglan subdistrict community has been inherited within the family. The knowledge has been transferred among generations by words, demonstration, assistance, and doing by themselves. In this study, there were two types of herbs used for product development i.e., banana for Kluai Kaeo Samunphrai product (deep-fried banana add herb), and lemon grass for Miang Takhrai Songkhrueang (savoury leaf wraps) by categorizing into three levels according to the amount of product i.e., banana; 0%, 20%, and 40%, and lemon grass; 0%, 10%, and 20%. It was found that the products from banana and lemon grass at 20% were accepted with the preference score at an intermediate level, and had good taste with herbal sense of smell; besides, the products had a shelf life at the room temperature for 30 days. Overall, 100 panelists accepted the products at 94%, the products could be distributed in the local markets i.e., Phadung Krung Kasem Market, PM. Talat Namchai Market, and Withitai Phadung Market which could create an income for the community.