THE STUDY OF CONSERVATION METHODS FOR NATIVE SWEETS TO BE A LEARNING SOURCE AND PROMOTING TOURISM ROUTES IN PHETCHABURI PROVINCE

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ณปภา หอมหวล
ชนานุช เงินทอง

Abstract

This research was to study guidelines for the conserving of Phetchaburi local desserts by collecting recipes of Phetchaburi local desserts and creating eco-tourism routes of Phetchaburi local desserts, to study consumers, satisfaction with Phetchaburi local desserts by testing on color, odor, taste, texture and overall preference By using the 7-Point Hedonic Scaling method. Frequency distribution, percentage, mean, average percentage, mean and average percentage and variance ANOVA were the statistical methods used to analyze the data. The results were which found that the second formula of Kanom Ko was the most acceptable in Muang district in all aspects, preference 6.45, 6.38, 6.25, 6.00 and 6.60. The of Khanom Khai Maeng Da was the most acceptable in Ban Laem district in all aspects, preference 6.35, 6.76, 6.80, 6.77, 6.80 The first formula of Khanom Mor Kaeng was the most acceptable in Ban Lad district in all aspects, preference 6.55, 6.30, 6.55, 6.30 and 6.60. The third formula of Khao Fang Peak was the most acceptable in Nong Ya Plong district in all aspects, preference 6.18, 6.20, 6.38, 6.58 and 6.59. The second formula of Tanod Chuam was the most acceptable in Cha-Am district in all aspects, preference 6.39, 6.38, 6.50, 6.59, 6.69. The second formula of Khanom Tan was the most acceptable in Tha-Yang district in all aspects preference 6.37, 6.44, 6.47, 6.59, 6.65. The second formula of Khanom Khao Niew Tad was the most acceptable in Khao-Yoi district in all aspects, preference 6.47, 6.24, 6.55, 6.60, 6.60.

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