Development of Khao Wong Black Glutinous Rice-Tea Recipes and Physical Quality Analysis for Community Product Enhancement
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Abstract
Background and Objectives: Khaw Gam or black glutinous rice is the variety unique in shades of dark purple has been cooking in various recipes and processed as a popular local beverage. In food research findings, the black glutinous rice is full of super food substance with antioxidants, reducing risks in cardiovascular and cerebrovascular disease etc. Development of black glutinous rice as main material for tea recipes and implementation of assessment, test, and evaluation on physical quality of the recipes on the Kao Wong rice and material in Kalasin Province were designed as two objectives of the research. It was as well added value to farm product and generated community new product for their community entrepreneurs.
Methods: Based on the mixed methods research and the target groups who focused on the recipe development, were local rice and herb experts in the target area. In the same time, assessment, test, and evaluation of the physical quality mainly processed by food-tech experts, tea shop entrepreneurs, pharmacists, traditional Thai medical personnels and spa entrepreneurs. The research tools were structured interview formats, participative, and non-participative observation guidelines, and rating scale construction.
Results: The major findings are; ten new recipes of the tea were developed for tasting and for evaluation for the best five tea recipes. The recipes process composed of materials, processing methods, and evaluation of the physical quality; colors, aroma, and taste. The evaluation results came out that the black glutinous rice recipes as main material and local herbs and vegetables as secondary or mixtures, are in high overall rating at 3.73 in average. The physical quality evaluation of the tea recipes on color, aroma and taste is rated high at 3.59.
Application of this study: The most crucial factor for product acceptance is its Sensory Attributes, particularly the distinct balance of aroma and taste derived from the properly roasted black glutinous rice and its synergistic combination with local herbs. This finding underscores the necessity of utilizing GI (Geographical Indication) raw materials to establish a unique identity and competitive selling proposition. This demonstrates the importance of combining traditional wisdom with standardized production processes. This strategy responds to the market's demand for products linked to their origin. Finally, the ability to continuously develop products, relying on advice from food and herbal experts, is crucial in addressing deficiencies in taste and aroma, ensuring the product is improved to meet market demands.
Conclusions: The tea recipes utilizing Khao Wong black glutinous rice from Kalasin Province are of high quality, making them suitable for development into sustainable community products.
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