The Kachatthai Project in Surin Province has been developed as a space to promote and generate income for farmers, incorporating a design concept that reflects the unique identity of Surin Province as its main guideline.
จังหวัดสุรินทร์เป็นพื้นที่ที่มีศักยภาพด้านการเกษตรและเป็นที่รู้จักในฐานะแหล่งเลี้ยงช้างที่สำคัญของประเทศไทย อีกทั้งยังมีอัตลักษณ์ทางวัฒนธรรมที่โดดเด่น โดยเฉพาะวิถีชีวิตของชาวพื้นเมืองและการเกษตรแบบดั้งเดิม อย่างไรก็ตาม เกษตรกรในพื้นที่ยังคงเผชิญกับปัญหาด้านรายได้และการตลาดของสินค้าเกษตร โครงการคชาทัยจึงถูกพัฒนาขึ้นเพื่อเป็นกลไกในการส่งเสริมและสนับสนุนเกษตรกร รวมถึงช่วยเพิ่มมูลค่าทางเศรษฐกิจและยกระดับคุณภาพชีวิตของประชาชนในท้องถิ่น
วิทยาเขตชุมพรเขตรอุดมศักดิ์
A sweet made from flour and added to give it a chewy texture similar to chewing gum.
คณะอุตสาหกรรมอาหาร
Bio-calcium powders were extracted from Asian sea bass bone by heat-treated alkaline with fat removal and bleaching supplementary method. Cereal bars (CBs) were fortified with produced bio-calcium at 3 levels: (1) increased calcium (IS-Ca; calcium ≥10% Thai RDI), (2) good source of calcium (GS-Ca; calcium ≥15% Thai RDI), and (3) high calcium (H-Ca; calcium ≥30% Thai RDI) which were consistent with the notification of the Ministry of Public Health, Thailand: No. 445; Nutrition claim issued in B.E. 2023. Moisture content, water activity, color, calcium content and FTIR analysis of bio-calcium powders were measured. Dimension, color, water activity, pH and texture of fortified CBs were determined. Produced bio-calcium could be classified as a dried food with light yellow-white color. Calcium contents in bio-calcium powder was 23.4% (w/w). Dimension, weight and color except b* and ΔE* values of fortified CBs were not different (P > 0.05) from those of the control. Fortifying of bio-calcium resulted in harder texture CBs. An increase of fortified bio-calcium amounts decreased carbohydrate and fat but increased of protein, ash and calcium in the fortified CBs. Shelf life of CBs was to be shorten by fortification of bio-calcium powder because of the increment of moisture, water activity and pH. Yield of bio-calcium production was 40.30%. Production cost of bio-calcium was approximately 7,416 Bth/kg while cost of fortified CBs increased almost 2-3 times compared to the control. Calcium contents in IS-Ca (921.12 mg/100g), GS-Ca (1,287.10 mg/100g) and H-Ca (2,639.70 mg/100g) cereal bars could be claimed as increased calcium, good source of calcium and high calcium, respectively. In conclusion, production of cereal bar fortified with Asian sea bass bone bio-calcium powder as a fortified food was possible. However, checking the remained hazardous reagents in bio-calcium powder must be carried out before using in food products and analysis of calcium bioavailability, sensory acceptance and shelf life of the developed products should be determined in further studies.
คณะอุตสาหกรรมอาหาร
In the development of high protein jasmine rice products, hydrocolloids, HPMC at 0, 0.25, 0.5 and 1% w/v and MD at 10% w/v were used. This hydrocolloid contained 30% w/v dissolved protein and was coated with raw jasmine rice. It was found that different amounts of HPMC affected the adhesion of proteins in rice. Then, the hydrocolloid with the best adhesion, 0.25% w/v, was used to find the optimum amount for coating rice at ratios of 1:3 and 1:5, which affected protein content, texture, color, water retention and sensory acceptability.