การปรับปรุงคุณภาพทางโภชนาการของผลิตภัณฑ์อาหารท้องถิ่น: ผลิตภัณฑ์กะละแม อำเภอเกาะสมุย จังหวัดสุราษฎร์ธานี (NUTRITION QUALITY IMPROVEMENT OF LOCAL FOOD PRODUCT: A CASE STUDY ON KALAMAE, KOH SAMUI, SURATTHANI PROVINCE)

Abstract

The objective of this research was to improve the nutritional quality of Kalamae product by finding out the possibility and appropriate ratio of using fresh milk instead of coconut milk, replacement of sugar with honey, and addition of cereal in the traditional Kalamae product. Furthermore, the nutritional value and shelf life of the developed product were also investigated. By using a 9-point hedonic scale to test sensory attributes, the results showed that the suitable ratio of fresh milk to coconut milk in the formula was 30:70, honey to sugar was 25:75 and the additional of cereal in Kalamae product should be 5% (w/w). The study of nutritional values revealed that all three developed formulas (30% fresh milk, 25% honey, and 5% cereal) contained higher protein, fiber and ash than the traditional formula, whereas carbohydrate and fat content were not significantly different. Study on the shelf life of the developed product wrapped in a pyramid shape using plastic film (polyethylene) and keep at room temperature (25-33 ^oC) indicated that all products can be kept approximately 10 days as the samples had water activity (Aw) values below 0.8; total bacteria and mold count were presented less than 1x10⁴ and 100 CFU/g, respectively, which meet the standard of the Kalamae product.