Journal of Sustainable Home Economics and Culture

Thai Temples as Contemporary Community Recreational Spaces: Integrating Faith, Culture, and Well-being

Tachapon Tongterm, Promlikit Ura, Siriwuth wannathong — Thu, 28 Aug 2025 00:00:00 +0700

The changes in contemporary Thai lifestyles, including the expansion of urban areas, the complete entry into an aging society, and the diminished role of public spaces, have led to a scarcity of areas that support daily well-being. This has raised new questions about the role of Thai temples as sources of contemporary recreation. This article therefore aims to analyze the temple's role in accommodating social change, study the process of developing these spaces through cultural symbols, synthesize activity models that promote holistic well-being, and propose guidelines for the sustainable development of recreational spaces in Thai temples. The study found that many temples have adapted their role to become "multidimensional spaces" and "third social spaces" by using cultural symbols, such as the naga and sacred architecture, to connect faith with social activities. These activities harmoniously enhance physical, mental, and social well-being. The proposed development guidelines emphasize designing safe, flexible, and inclusive spaces, promoting community participation, and integrating faith, culture, and recreation, while aligning with public policy and sustainable development goals.

Miraculous Land Leading to the Development Products of Khao Kriab water chestnut Suphan: Local Wisdom of the Phuean Kaew Agricultural Housewives Group, Suphanburi Province

Thu, 28 Aug 2025 00:00:00 +0700

This research is qualitative research using phenomenological research methodology. The objectives are 1) to study the background of the water chestnut cultivation area of the Puen Kaew Housewives Group 2) to study the wisdom of making water chestnut crackers of the Puen Kaew Housewives Group, and 3) to present the media to disseminate the wisdom of making water chestnut crackers of the Puen Kaew Housewives Group. The key informants are 1 group leader, and 4 members of the Puen Kaew Housewives Group totaling 5 people. The research instruments are interviews and local wisdom recording forms using in-depth interviews. Data are analyzed using content analysis. The results of the research are: 1) The Puen Kaew Housewives Group operates in Wang Yang Subdistrict, Si Prachan District, Suphan Buri Province, which is an area for growing a large amount of water chestnuts because it has a naturally fertile Saraburi Hyde-Fat soil series suitable for growing water chestnuts, which is a group of soils with a topsoil texture of clay. The soil beneath is clay or clay mixed with sand. 2) The wisdom of making water chestnut crackers consists of 8 steps: peeling and washing, grinding, stirring, mixing, kneading and molding, wrapping and steaming, slicing and drying in the sun, and packing. It is a product that represents local identity. 3) Media disseminating wisdom, made in the form of infographics and videos, which given to the community for disseminating, preserving, and expanding on the knowledge and wisdom of making water chestnut crackers, a local product.

Study on the Effects of Substituting Glutinous Rice Flour with Young Puffed Rice in Kalamae Product

soracha pookpun, Juthamas Kongphapa, Arphatsara Ladee — Thu, 28 Aug 2025 00:00:00 +0700

This study aimed to investigate the effects of substituting glutinous rice flour with young puffed rice in Kalamae, a traditional Thai dessert, at substitution levels of 0%, 40%, 70%, and 100% by weight, to determine the optimal ingredient proportion for developing Kalamae with young puffed rice. The analysis focused on physical properties (color and texture), chemical composition, and consumer acceptance. The results revealed that the 40% substitution level produced the most suitable formulation for further development, as it received high sensory scores in all attributes. Most consumers rated the product with a good level of acceptance. In terms of physical properties, the product had color values of L* = 41.45±0.69, a* = 0.53±0.05, b* = 46.71±0.52, and ΔE = 11.19±0.66. Hardness increased from 133.00±0.82 g to 167.25±0.50 g, while cohesiveness, gumminess, and chewiness also showed significant increases (p≤0.05). The sample displayed a green appearance and a soft, chewy texture. Regarding chemical composition, the selected formulation had higher levels of protein, fat, and dietary fiber, while carbohydrate content decreased. With 100% consumer acceptance, the findings suggest strong potential for developing this product as a locally sourced Thai dessert that retains the traditional characteristics of Kalamae.

The Development of Fermented Fish with Pineapple Stew Ice Cream Product

Kittawat Boonthawee, Paphitchaya Aupama, LaIita Daoprasong, Sukanlaya Nanta — Thu, 28 Aug 2025 00:00:00 +0700

This study aimed to determine the appropriate substitution level of whipped cream with fermented fish with pineapple stew in the production of ice cream, and to evaluate the physical characteristics of the resulting product. The formulation included four levels of substitution: 0% (control), 5%, 10%, and 15%. The results indicated that the substitution level significantly affected the sensory attributes of the ice cream (p≤0.05). The formulation with 5% substitution received the highest acceptance from sensory panelists. The average scores for color, aroma, taste, texture (smoothness), and overall liking were 3.82, 3.72, 3.74, 3.64, and 3.84, respectively. In terms of physical properties, the color values (L*, a*, b*) of ice cream samples with varying levels of whipped cream substitution by fermented fish with pineapple stew (0%, 5%, 10%, and 15%) showed statistically significant differences (p≤0.05). The formulation with 5% substitution had L*, a*, and b* values of 85.59, 1.49, and 20.17, respectively. The melting rate of the ice cream samples also differed significantly among all four substitution levels (p≤0.05), with the 5% substitution showing a melting rate of 35.53%. However, the overrun values showed no statistically significant differences among treatments (p>0.05). The formulation containing 5% fermented fish with pineapple stew substitution had an overrun value of 10.22.

Physical and Chemical Properties of Turmeric Herbal Drink Beads Produced by Reverse Spherification

Thu, 28 Aug 2025 00:00:00 +0700

This study aimed to investigate the optimal conditions for producing turmeric-herbal drink beads using reverse spherification and to examine the physical properties and antioxidant activity of beads containing different concentrations of turmeric juice at four levels (0%, 5%, 10%, and 15%). Soaking was performed in calcium lactate at two different concentrations (1 g/100 g and 1.2 g/100 g) for 10 and 15 min. Results showed that soaking in 1.2 g/100 g of calcium lactate solution for 15 min yielded the highest bead hardness (0.808±0.052 N) with the lowest swelling capacity, suggesting greater bead strength and thicker bead walls. The aspect ratio (long axis: short axis) of the beads was similar among all treatments, which ranged from 1.19 to 1.25. When the herbal beads with varying turmeric concentrations were analyzed for antioxidant activity using the FRAP and ABTS assays, it was found that increasing turmeric content significantly enhanced the antioxidant activity of the beads (p<0.05). This study demonstrates that turmeric juice may offer potential health benefits to consumers. Therefore, these turmeric beads can be applied in the functional food and beverage industry.

Semi-Instant Cubes Roasted Chili Paste Produced by Solar Drying Technology

Thu, 28 Aug 2025 00:00:00 +0700

The purpose of this study was to study the basic recipe for roasted chili paste. To study the drying time of chili paste using solar drying technology to suit the use of semi-instant compressed cubes and examine the restoration of chili paste for dry semi-finished roasted chili paste. Evaluate the sensory quality by the 5-Point Hedonic Scale using 60 test panelists. The results of the study showed that the test rated Formula 1 the most favorable, with the ingredients consisting of coconut sugar 14.74%, shrimp paste 4.52%, tamarind juice, and tamarind juice 4.52%. Percent fish sauce 2.525%, vegetable oil 6.70% shallots 20.10 %, burnt Chinese garlic 23.11%, 19.93 % of roasted Chinese garlic, and 8.38 %of dried chili peppers. It was found that the chili paste dried for 6 hours was acceptable to be a cube; it was dark red and had moisture and free water content (AW) values according to the Community Product Standard (MPCHOR 4/2013). Results of the restoration test with the addition of boiled water. It was found that the amount of boiled water, 5 grams added to 10 grams of chili paste cubes, was the best sensory acceptance, with color, smell, taste, texture, and overall preference like the basic recipe.

Development of Choux Cream from Purple Rice Flour Filled with Satay Cream and Red Tilapia

Kanokwan Thongkiaw, Sasiapa Boonkong — Thu, 28 Aug 2025 00:00:00 +0700

The objective of this study was to investigate partial replacement of wheat flour with Purple Rice Flour in Choux Cream product and the amount of appropriate corn starch, and adding Red Tilapia in Satay Cream. The result of Purple Rice Flour replaced wheat flour in 15%, 20% and 25% of w/w wheat flour. Sensory evaluation showed that the optimum partially substituted level of 20% Purple Rice Flour shows the highest score of overall acceptability, indicating high acceptability. (p≤0.05). Showed that L* was decreased with high Purple Rice Flour. Then, the study used appropriate corn starch and Red Tilapia in Satay Cream with two levels (4% and 6%) and Red Tilapia with two levels (15% and 20%). The result showed that 4% corn starch and 20% Red Tilapia had the highest overall acceptability score, indicating a high level of acceptability (p≤0.05)

Effect of Reducing Icing Sugar on Physical, Chemical Properties and Shelf Life of Riceberry Tuile Cookies

Thu, 28 Aug 2025 00:00:00 +0700

This study aimed to investigate the effects of reducing icing sugar on the physical and chemical properties and shelf life of riceberry tuile cookies. Icing sugar was reduced to four levels: 0% (control), 25%, 35%, and 45%. The results revealed that the increased reducing icing sugar effected to decreased water activity, L*, diameter, thickness, spread ratio, hardness, moisture and carbohydrate, protein content, fat and ash content increased (p<0.05). The riceberry tuile cookie samples with reduced icing sugar 30% showed no significant differences (p>0.05) with control sample. When the riceberry tuile cookies with reduced icing sugar 30% was stored at 28+2°C for 28 days, it had water activity 0.30 that was within the standards for dry food and hardness decreased. On day 14, decreased crispness, increased softness when touch. So, the shelf life of the riceberry tuile cookies with reduced icing sugar 30% was 14 days.

Eating Behavior and Risk Factors of Hypertension Among High School Students in Ratchathewi District Bangkok

Thu, 28 Aug 2025 00:00:00 +0700

Hypertension is a silent disease that results in various complications and can become a life-threatening factor. However, it can be prevented by changing behavior regarding sodium consumption, exercise, and proper weight control. This research aims to study nutrition status, body composition, food consumption behaviors of eating foods high in sodium, and the relationship between risk factors for hypertension in high school students. This research is survey research. The sample was 455 high school students in Ratchathewi District, divided into 229 males and 226 females, with an average age of 16.71 years. The results showed blood pressure higher than usual, 17.1% hypertension grade 1, 2% hypertension grade 2, and 1.3% hypertension grade 3. The nutritional status for weight-for-age found that most students had a normal weight range of 54.7 %. The nutritional status, weight-for-height, and height-for-age, found that most students were in the normal range 56% and the normal height range 78%. Body composition found that the percentage of fat in females had an average of 27.28, which was overweight, which was higher than that of males, which had an average of 18.43. The sodium consumption of regular hypertension students was at the level of more than 2,000 milligrams per day in 87.8%. The family history of hypertension is highly correlated with hypertension in students (r=0.93).

Finishing of Lemongrass Essential Oil on Organic Cotton

Sukumal Wangvanitchaphan, Saowanee Areechongchareon — Thu, 28 Aug 2025 00:00:00 +0700

This research aims to study the optimum conditions for organic cotton and the durability of the scent from absorption finishing with Citronella oil, which is native to Thailand, and put it to an olfactory test with a sample of 30 people. Research Methodology, Organic cotton fabric samples were tested to verify that they are an organic product. The samples were finished with Citronella essential oil using the absorption method. Each sample varied in temperature (25 and 30 degrees Celsius), time (5, 10, and 15 minutes), and concentration (3 percent and 5 percent). After the absorption process, the samples were then dried and tested by 30 participants for the durability of the scent. The intensity was reported on a scale of 0-10. The data was analyzed using percentages and averages. It was found that among 12 samples, sample no.3 (concentration of 3 percent, temperature 25 degrees Celsius, and 15 minutes) gave the most durable scent with average intensity of 9.40, followed by sample no.1 (concentration 3 percent, temperature 25 degrees Celsius, 5 minutes) and sample no.12 (concentration 5 percent, temperature 30 degrees Celsius, 15 minutes) with average intensity of 9.33 and 8.55 respectively. This research can be further developed in the direction of product development, such as home textiles, special occasion dresses, such as monks' robes, hiking sets that are decorated with anti-mosquito finishes, and even health fabric decoration functions, such as coating with lemongrass oil for latex mattresses.

Factors Influencing Satisfaction with Hair Accessories Adorned with Crocheted Work

Korrawan Chaikam, Walapa Tamthong — Thu, 28 Aug 2025 00:00:00 +0700

This research aimed to develop hair accessories adorned with crocheted work, examine consumer satisfaction, and investigate the factors influencing such satisfaction. An experimental research design was employed. Three types of hair accessories were developed: hair clips, elastic hair ties, and scrunchies. The hair clips and elastic hair ties were adorned with crocheted work in four designs: flower, bow with tail, bow without tail, and rope bow, using two types of yarn: cotton milk yarn and velvet polyester yarn. The results revealed that both the crochet-adorned hair clips and elastic hair ties received a high level of overall satisfaction, whereas the crocheted scrunchies received the highest level of overall satisfaction. Analysis of influencing factors showed that the crochet work patterns significantly affected consumer satisfaction with hair clips and elastic hair ties (p£0.05). The type of yarn significantly affected consumer satisfaction only for elastic hair ties (p£0.05), but had no significant effect on hair clips and scrunchies (p>0.05). Furthermore, the interaction between the crochet work patterns and the type of yarn did not significantly affect consumer satisfaction with either hair clips or elastic hair ties (p>0.05). The findings provide practical guidance for the commercial production of hair accessories adorned with crocheted work.

Effectiveness of Integrated Marketing Communication on Vaccine Acceptance among the Elderly: The Critical Role of Personal Media and Family Involvement

Patpasut Satunuwat, Nanthanit Erb-im — Thu, 28 Aug 2025 00:00:00 +0700

This mixed-method research aimed to study the following: 1) to study the level of access, understanding, and acceptance of vaccine information via integrated marketing communication channels among the elderly; 2) to compare the effectiveness of different communication channels on vaccine acceptance among the elderly; 3) to analyze the influence of family participation and personal media on the elderly's decision to get vaccinated; and 4) to develop policy recommendations. Quantitative data were collected from 429 elderly in Mueang District, Suphan Buri Province using a 5-part questionnaire that was tested for content validity (IOC = 0.91) and reliability (α = 0.89) using multistage sampling. The qualitative data were collected using in-depth interviews with 50 informants selected by purposive sampling. The results of the study found that 1) the elderly had the most access to information via personal media (VHV) and had a high level of understanding (x̅ = 4.25), significantly higher than other types of media (p<0.001); 2) personal media was the most effective in promoting vaccine acceptance; and 3) Trust and personal relationships between public health volunteers and the elderly were strengthened. Including two-way communication and continuous follow-up as important factors for communication effectiveness, and 4) communication strategies that focus on strengthening personal media networks, developing integrated communication systems, and promoting family participation should be developed. The results of this study reflect the importance of developing communication strategies that focus on personal and family media participation in the Thai social context.

Synthesizing Identity into Symbolic Illustration: A Case Study of the Khon Kaen Geopark's UNESCO Application Cover

Pratana Jirapasittinon — Thu, 28 Aug 2025 00:00:00 +0700

Communicating the identity of cultural and geological heritage sites to gain international recognition requires the use of effective visual illustrations. This study aimed (1) to investigate the identity of the Khon Kaen Geopark in terms of geology, culture, and landscape, and (2) to design illustrations that effectively convey such identity at an international level. A mixed-methods research design was employed, divided into two parts corresponding to the objectives: qualitative research for the identity investigation, and quantitative research for the design process. The study identified key elements reflecting the area’s identity through content simplification and compositional arrangement, using digital painting techniques to present core aspects in three dimensions: topography, history and culture, and biodiversity. The illustrations were evaluated by a purposive sample of 50 participants. The results revealed that the illustrations communicated meanings clearly, were appropriate in terms of style and artistic composition, and achieved the highest level of satisfaction regarding aesthetics, color, form, and layout. The developed illustrations were subsequently used as the cover of the official document for the UNESCO Global Geopark certification application, as well as for extensive dissemination and promotional activities. These applications enhanced the clarity of identity communication, and promoted recognition, understanding, and appreciation of the Geopark’s values among a broader audience.