Development of Food Recipe According to the Element of the Household for Creative City of Gastronomy Tourism of Phetchaburi province

Abstract

This research has objectives 1.1 To develop authentic recipes for the house element using ingredients from the tourism community in Phetchaburi Province and 2.1 To study the nutritional value of the house element recipe for community tourism in Phetchaburi Province. In this research, we studied the development of 4 food recipes from Muang Phet according to the house element, using sensory tests in terms of taste, color, smell, and texture. and overall preferences Use 50 tasters using the 9 Hedonic scale methodStudy physical quality using completely randomized test planning (completely randomized Design; CRD) and compare differences and study nutritional value. of savory food recipes local sweet Analyze nutritional value with INMUCAL of Mahidol University. The research results found that The recipe with the highest overall average preference score is earth element food. It must have a spicy and spicy taste. It includes Pak Kood salad (8.00±0.30), the main ingredient usedThat is, Pak Kood is a raw material. Grows in rainforest, belonging to Nong Ya Plong District and Kaeng Krachan District, providing 76.50 kilocalories of energy, 5.15 grams of protein, 4.43 grams of fat, 4.02 grams of carbohydrates, 187.55 milligrams of vitamin A, 8.39 grams of vitamin C, 46.66 milligrams of calcium, and 161.53 milligrams of niacin. Food of the water element Foods that have a spicy, astringent, and bitter taste include snakehead fish. which contains the ingredients of Yo leaves and snakehead fish as raw materials available in every Phetchaburi province, providing 77.01 kilocalories of energy, 5.70 grams of protein, 3.30 grams of fat, 6.20 grams of carbohydrates, 33.15 milligrams of vitamin A, 0.18 milligrams of vitamin B1, 0.17 milligrams of vitamin B2Tamin B6 0.10 milligrams, vitamin C 19.50 grams, vitamin E 1.33 grams, calcium 47.50 milligrams, magnesium 4.70 milligrams and niacin 1.04 milligrams. Air food has a sour, salty taste. Foods that help increase calcium include Tom Yum Kung, with shrimp being a raw material that is abundant in Cha-am District. Ban Laem District Because it is next to the sea and lemon gives a very famous sour tasteIn Tha Yang District, it provides 39.01 kilocalories of energy, 7.11 grams of protein, 6.00 grams of fat, 1.20 grams of carbohydrates, 1.72 milligrams of vitamin A, 1.20 milligrams of vitamin B1, 0.12 milligrams of vitamin B2, 2.51 grams of vitamin C, 1.03 grams of vitamin E, 31.15 milligrams of calcium, 0.65 milligrams of zinc, 96.59 milligrams of niacinene, and 17.65 milligrams of magnesium and fire food should be eaten withThe astringent bitter taste is soft palm sugar floating in glass. Young palm fruit is a raw material that is abundant in Mueang District and Ban Lat District. It has an astringent bitter taste and is used to float glass to get freshness, providing 125.51 kilocalories of energy, 0.31 grams of protein, 29.84 grams of carbohydrates, 1.37 milligrams of vitamin A, 1.45 grams of vitamin C, 14.86 milligrams of calcium, 1.28 milligrams of niacin, 1.03 grams of vitamin E 1.28 mg niacin and 69.18 mg potassium