Development of Mulberry Chili Paste for the Community Enterprise for Production and Processing of Maze with Collaborative Farming Program of Nikhom Sang Ton Eng Sub-district, Mueang District, Lopburi Province
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Abstract
The aims of this research are to (1) develop the product formula and the production process of the mulberry chili paste, (2) develop the packaging and label of the mulberry chili paste product, and (3) investigate the satisfaction with the developed products.The key respondents for developing the product formula and the production process included 10 leader and group members, along with 30 panelists who were familiar with the product. The key respondents for developing package and label include 10 leader and group members. The sample for exploring the satisfaction for the developed products included 200 panelists and 10 leader and group members. Tools used for the survey were a questionnaire for the discussion with the community. The sensory evaluation of the food products was performed using a 9-point hedonic scale and the assessment satisfaction. Means and standard deviation of the results were reported. It was found that the participatory action research between researcher and group members has resulted the developed products formula has the liking scores in the range of like very much to most like. The packaging was the satisfaction with the developed food products as evaluated by group members and consumers were in the very satisfied level.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของวารสาร สักทอง : วารสารมนุษยศาสตร์และสังคมศาสตร์ สถาบันวิจัยและพัฒนา มหาวิทยาลับราชภัฏกำแพงเพชร
ข้อคิดเห็นใดๆ ที่ปรากฎในวารสารเป็นวรรณกรรมของผู้เขียนโดยเฉพาะ ซึ่งมหาวิทยาลัยราชภัฏกำแพงเพชรและบรรณาธิการไม่จำเป็นต้องเห็นด้วย
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