 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Product Design of Puffed Snacks by Using Quality Function Deployment (QFD) and Reverse Engineering (RE) Techniques) ผู้เขียน: Wiwat Wangcharoen, Tipvanna Ngarmsak, Brian H. Wilkinson สื่อสิ่งพิมพ์:pdf AbstractQuality function deployment (QFD) and reverse engineering (RE) techniques were used to design a new product that consumer wants. To prepare the information, the consumer test and quantitative descriptive analysis (QDA) were conducted to obtain liking scores and QDA attributes of commercial products. QFD was applied to relate consumer liking and QDA attributes of products, and to identify the priority and the direction of goodness for each QDA attribute. For a consumer group, it was found that flavours, both potato and seasoning flavours, were the most important attributes, followed by saltiness and sweetness. This target consumers wanted the product that was strong in seasoning aroma, but optimum in seasoning taste and saltiness, and slightly in sweetness. RE was then utilized to create the profile of the target product. The RE results showed that the target product should be stronger in seasoning flavours and saltiness, and slightly in sweetness. To compromise the results from both QFD and RE, the flavouring compound should be reformulated to include less salt to make puffed snacks strong in flavours but optimum in taste. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Suitability of Using Herbs as Functional Ingredients in Thai Commercial Snacks) ผู้เขียน:Wiwat Wangcharoen, Tipvanna Ngarmsak, Brian H. Wilkinson สื่อสิ่งพิมพ์:pdf AbstractForty-three Thai consumers were informed about the physical properties and medicinal uses of selected Thai herbs prior to asked to make a decision on which of 14 functional herbs could be used in 7 different types of Thai commercial snack foods. Thirty-eight New Zealanders evaluated the suitability of 8 Thai herbs together with other 8 herbs grown in New Zealand. The results of both Thai and New Zealand respondents showed that functional herbs could be added to prawn crackers, dried squid and dried fish snacks, puffed snacks and potato chips rather than nuts or popcorn. The suitable Thai herbs selected by Thais were pepper, holy basil and garlic. For New Zealanders, the suitable NZ herbs were chives and parsley, and the more suitable Thai herbs were garlic, lemon grass, pepper, and ginger. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Preference Direction Study of Sai Oua by External Preference Mapping and Modified Ratio Profile Test) ผู้เขียน:Wiwat Wangcharoen, Napaporn Deesanam, Thanes Keokamnerd, Umaporn Siripin สื่อสิ่งพิมพ์:pdf AbstractTo study the preference direction of consumers of the Thai traditional Northern-style sausage, Sai Oua, this study selected four products from fresh markets in Chiangmai and a fifth product was produced by the reseaech team. External preference mapping showed that 100 Thai consumers could be clustered into 2 main groups by preference direction. The first preference direction group preferred products which were high in tenderness and juiciness, but less in undesirable meaty and rancid flavours, whilst the second group preferred products which were high in curry paste, lemongrass, and bergamot leaf flavours, but less in saltiness. The result of modified ratio profile test also showed that another group of 100 Thai consumers could be clustered into 2 main groups. The first group preferred products which were high in tenderness, juiciness, and intensity of curry paste, but moderate in lemongrass and bergamot leaf flavours and saltiness, and low in undesirable meaty and rancid flavours. Another group preferred products which were very high in curry paste, lemongrass, and bergamot leaf flavours, tenderness, and juiciness, and low in undesirable meaty and rancid flavours. Even though the results of both methods were not exactly similar, some agreements were found. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antioxidant Capacity Changes of Bird Chili(Capsicum frutescens Linn.) During Hot Air Drying) ผู้เขียน:Wiwat Wangcharoen, Wallaya Morasuk สื่อสิ่งพิมพ์:pdf AbstractThe antioxidant capacity of bird chili (Capsicum frutescens Linn.) during hot air drying at 70, 100 and 121?C was analyzed by three different methods: ferric-reducing, antioxidant power (FRAP) assay; improved, ABTS, radical cation decolorization assay; and DPPH, free radical scavenging activity, together with the analysis of total phenolic content and browning pigment formation. It was found that total phenolic content might decrease at the beginning of the drying process, but that it would increase when the browning pigments were developed. Phenolic compounds of fresh, red bird chili were less heat stable than the ones of fresh, green bird chili. In addition, the antioxidant capacity of dried bird chili was dependent on the degree of browning and the drying temperature. All the antioxidant capacities of the dried products were higher than for the fresh ones, except after drying at 70?C, when the reducing power, FRAP value, of dried green and red chili was lower than the fresh one, and the values of the free radical scavenging activities, ABTS and DPPH of dried red bird chili did not change. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antioxidant Capacity and Phenolic Content of Chilies) ผู้เขียน:Wiwat Wangcharoen, Wallaya Morasuk สื่อสิ่งพิมพ์:pdf AbstractThe antioxidant capacity of red and green Prik Khee Nu (Capsicum frutescens Linn.), and red and green Prik Chee Fah (Capsicum annuum Linn. var. acuminatum Fingerh.) which have been normally used in Thailand as a food ingredient was estimated by three different methods; Ferric reducing antioxidant power (FRAP) assay, Improved ABTS radical cation decolorization assay, and DPPH free radical scavenging activity; together with their total phenolic content. Percentages of 95% ethanol in extraction solvents were also studied. Solvents with 60 and 80%(v/v) of 95% ethanol gave higher results for all samples and methods. FRAP values of all samples calculated on the basis of mg vitamin C per gram of fresh weight were 0.62 ? 0.15 to 2.40 ? 0.13 (red Prik Khee Nu > green Prik Khee Nu and red Prik Chee Fah > green Prik Chee Fah). Values of ABTS calculated on the basis of mg vitamin C per gram of fresh weight were 1.32 ? 0.05 to 6.68 ? 0.84 (red and green Prik Khee Nu > red Prik Chee Fah > green Prik Chee Fah). Values of DPPH calculated on the basis of mg vitamin C per gram of fresh weight were 0.36 ? 0.04 to 1.23 ? 0.31 (red Prik Chee Fah > red and green Prik Khee Nu > green Prik Chee Fah). Total phenolic content calculated on the basis of mg gallic acid per gram of fresh weight was 0.85 ? 0.20 to 3.48 ? 0.58 (red Prik Khee Nu > green Prik Khee Nu > red Prik Chee Fah > green Prik Chee Fah). Correlations of all antioxidant capacity results and total phenolic content (r = 0.310 - 0.909) were found highly significant (p?0.01). |
 หัวเรื่อง:พฤติกรรมการรับประทานอาหารว่างของผู้บริโภคในเขตเมืองของประเทศไทย ผู้เขียน:Wiwat Wangcharoen, Tipvanna Ngarmsak, Brian H. Wilkinson สื่อสิ่งพิมพ์:pdf AbstractConsumer snacking behaviour survey in urban areas of Thailand, which was conducted on 522 of
12-60 year old respondents found that 96% of them had snacking habit. The proportion of snacking people
decreased in the older groups. In addition, the female in the ages of 19-22 and older than 35 year old tended
to have snacks more than the male in the same characters did. The results showed that the consumers in
the Northern part and in the ages of 12-18 consumed snack more frequently on the daily basis than any
other consumers. Fresh fruits, bakery products, and potato chips were the most popular foods consumed as
snacks throughout the day. The Northern consumers tended to consume more bakery products as snack than
any other products. While the Southern consumers had more Thai desserts and candies but less jellies. Potato
chips and fish snacks were more consumed by the consumers in the ages of 12-18 than any other age, while
popcorn was more snacked by the older than 35 year old consumers than any other age. The consumption
of ice cream, chocolate, candies, and jellies were decreased when the age of consumers increased. While
fresh fruit, nuts, and Thai desserts were more consumed by the older groups. Additionally, the 12-18 year
old and over 35 year old consumers consumed the preserved fruits more than any other age, and the female
consumed fresh fruits, bakery products, and jellies more than the male did. |