Processing of Tubtim Chumphae Rice (RD69) of Ban Khok Sawang Housewives Group Community Enterprise, Wang Yai District, Khon Kaen Province

Main Article Content

Sarayoot Chaiyaporn
Sukanlaya Choenkwan

Abstract

The objective of this study was to develop a product that transforms Tubtim Chumphae into a crispy rice cracker by using the participatory action research with the Ban Khok Sawang community enterprise. The participants were the group members of 20 people. Tubtim Chumphae were experimented to process crispy. The experiment shows that using ratio of glutinous rice 60% to 40% Tubtim Chumphae resulting in the uncooked rice pads had an increased reddish color and had a round disc shape, when the rice pad was fried, it shows that the rice hornet plates were rounded with red and white colors mixed throughout the sheet, which satisfied all participants. The study also assessed satisfaction on the crispy rice cracker of 50 customers in Mueang District, Khon Kaen province by using questionnaire. The result shows that the overall satisfaction was at a high level. Customers also have additional suggestions as the tasted should be improved to be more diverse as an alternative to consumers and the crispy rice crackers have a hard texture because Tubtim Chumphae rice does not swell which causes unevenness of the product.

Article Details

How to Cite
[1]
Chaiyaporn, S. and Choenkwan, S. 2022. Processing of Tubtim Chumphae Rice (RD69) of Ban Khok Sawang Housewives Group Community Enterprise, Wang Yai District, Khon Kaen Province. Journal of Community Development and Life Quality. 10, 2 (May 2022), 148–158.
Section
Research Articles

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