Development of Vegetarian Recipes from Konjac Products Incorporating Thai Culinary Identity

Abstract

This research aimed to study the demand for vegetarian recipes made from konjac products, to develop vegetarian recipes using processed konjac products, and to examine their nutritional values and consumer acceptance. The research methodology consisted of three phases. Phase 1 involved selecting food items based on the classification criteria of Thai cuisine and surveying consumer demand for vegetarian food. Phase 2 focused on the experimental development process, beginning with the selection of ingredients and raw materials, measuring and weighing components, and preparing materials, equipment, and cooking procedures according to specified time and temperature conditions. Phase 3 involved the analysis of nutritional values and the evaluation of consumer acceptance. The results of the development revealed eight vegetarian recipes made from konjac products, including curry dishes, spicy salads (yam), larb, stir-fried dishes, and dipping sauces. The eight developed recipes were: Konjac with Senna siamea curry, Konjac red curry, Mixed konjac spicy salad, Konjac larb, Four-style stir-fried konjac, Spicy stir-fried konjac, Stir-fried chili paste with konjac, and Konjac coconut dip. Among these, Konjac red curry provided the highest energy at 125 kilocalories, while the Mixed konjac spicy salad provided the lowest energy at 60 kilocalories. In terms of consumer acceptance, the Mixed konjac spicy salad received the highest overall preference score at the highest level (8.45±0.69).