AN INNOVATIVE PLA-RA MON CUBE PRODUCT: MON COMMUNITY IN NORTH SALA DAENG, SAMKHOK, PATHUMTHANI

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นันท์ปภัทร์ ทองคำ
วัฒนี บุญวิทยา
ภาสุรี ฤทธิเลิศ
หรรษา เวียงวะลัย
อัณนภา สุขลิ้ม
ณัฐวุฒิ หัตถดล

Abstract

Pla Ra Mon (a traditional Mon’s salt fermented fish) is a key ingredient in cooking ethnic Mon recipes, for example, Pla Ra Ron, Pla Ra Song Kreung, Pla Ra Sub.  Pla Ra Mon was innovatively created into a new product called Pla Ra Mon cube which can be used instantly in cooking compared to a traditional Pla Ra Mon.  Through this way, Mon food heritage culture was as well indirectly conserved.  The purpose of this study was to produce Pla Ra Mon cube using the following steps: tray drying Pla Ra Mon at 70 °C for 25 min, powdering dried Pla Ra Mon with a blender, mixing with glycerin; and forming a cube by which each cube weighed approximately 25 g using a fabricated laboratory scale hand-press machine.  Results showed that optimum glycerin content was 9% by powdered Pla Ra Mon.  Increasing glycerin content yielded an increase in hardness, cohesiveness, stickiness and chewiness textural parameters, on the other hand, aw was decreased.  Sensory evaluations was performed in a laboratory on Pla Ra Ron recipe using an innovative Pla Ra Mon cube.  Acceptance scores on color were not different, whereas odor and flavor acceptance scores were lowered with increased glycerin content.  Total plate count, yeast and mold was in accordance with Thai Community Product Standard (135/2557).  When sensory tested in Mon community located at North Sala Deang, Samkhok, Pathumthani, likewise, Pla Ra Ron recipe cooked with Pla Ra Mon cube was not differed from that of traditional Pla Ra Mon. 

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Research Articles