 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 : 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: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. |