สืบค้นงานวิจัย
Potentiality in production of Khai Phran (water algae sheet), Luang PraBang, Lao PDR : to ASEAN community preparation
Sayamon Pariyajarn - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Potentiality in production of Khai Phran (water algae sheet), Luang PraBang, Lao PDR : to ASEAN community preparation
ผู้แต่ง / หัวหน้าโครงการ (EN): Sayamon Pariyajarn
บทคัดย่อ (EN): Khai Phran is a famous food product from Luang PraBang. It is made from green fresh water algae collected 1- 2 meters below the flowing streams. Khai (Cladophora spp.) is commonly found in the Mekong River and its tributaries. This study was observing production methods and interviewing some producers (11 from 42 families) in Muang Kham Village. Khai Phran production is the primary occupation of this village. It is made during the months of September - April. Furthermore, the process uses traditional knowledge to improve flavor and shelf-life. The main ingredients of Khai Phran are newly harvested Khai (fresh water algae), salt, and tamarind. The minor are olives, seasoning, tomato, garlic, and sesame. Khai Phran production processes involves (1) cleaning fresh Khai, (2) moulding Khai sheets, (3) adding seasonings and (4) drying and (5) packaging. Its proximate composition is 24.01% protein, 31.71% fat, 10.98% ash, 24.59% fiber, 8.71% carbohydrate and 8.11% moisture (dry basis). A questionnaire was administered to 100 Laotians and foreign tourists. To survey tourist opinions of Khai Phran, the questionnaire shows that 57% of the tourists were familiar with this product. On a scale of 1-5 (dislike very much-like very much), Khai Phran was assessed for its flavor, physical characteristics (color, shape and size), quality and safety, nutritional value, packaging, price, convenience, ease of eating and the total average attributes ( 3.95 + 0.79, 3.86 + 0.69, 3.60 + 0.73, 3.26 + 0.97, 3.26 + 0.97, 3.40 + 0.73 and 3.89 + 0.92 respectively). Khai Phran production in Luang PraBang has a great traditional process and provides a livelihood for many people. It is an attractive and pleasant product enjoyed by tourists.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): th
จำนวนหน้า: 8
เอกสารแนบ: https://ag2.kku.ac.th/kaj/PDF.cfm?filename=404.pdf&id=2184&keeptrack=4
คำสำคัญ (EN): traditional food product
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Sayamon Pariyajarn. "Potentiality in production of Khai Phran (water algae sheet), Luang PraBang, Lao PDR : to ASEAN community preparation". ไม่ระบุหน่วยงาน. 2557

Sayamon Pariyajarn. "Potentiality in production of Khai Phran (water algae sheet), Luang PraBang, Lao PDR : to ASEAN community preparation". ไม่ระบุหน่วยงาน. 2557. Print.



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Potentiality in production of Khai Phran (water algae sheet), Luang PraBang, Lao PDR : to ASEAN community preparation
Sayamon Pariyajarn
ไม่ระบุผู้เผยแพร่
2557
Native chickens and their production systems in Indonesia Preparation of a malt beverage from different rice varieties The role of family poultry production systems in developing countries The effect of genes on egg production in female line and growth performance of its progeny Observations on maternal behaviour of Thai native hens in the village chicken production systems ผลของสารประกอบกำมะถันต่อการผลิตแก๊สเมทเธนโดยวิธีการ in vitro gas production Soil biological activity and greenhouse gas production in salt-affected areas under tree plantation Prediction of whole egg production from part record in SUT dam line by Mathematical Model Survival rate and nursing cost of Macrobrachium rosenbergii larvae nursed in rock salt water ศักยภาพการแข่งขันของภาคการเกษตรไทยหลังเปิดประชาคมเศรษฐกิจอาเซียน (ASEAN Economic Community: AEC)
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