The Study and Standard Recipe of Met Khanun Product Using Water Chestnut and Winter Melon Substituted Mung Bean from Bann Suankhing Community Wisdom, Suphanburi Province

Abstract

The objectives of this research were 1) to study the way of making Kanom Med Khanun from the wisdom of Ban Suan Khing Community, 2) to create a standard formula for Kanom Med Khanun from Ban Suan Khing Community wisdom, and 3) to increase product value and promote occupational creation and inherited wisdom from generation to generation of Ban Suan Khing community. From this research, it was found that the way of life of wisdom in making traditional Thai desserts, Kanom Med Khanum, was replaced mung beans by water chestnut and winter melon. It has been passed on to the housewives of the Ban Suan Khing community from the past to the present. Making this dessert had been inherited from making desserts in merit-making events. Starting from how to choose raw materials, production process and combinations with new methods of application, equipment and procedures which retains the same quality, taste and appearance. The sensory evaluation for the standard formulation of Kanom Med Khanon from water chestnut and winter melon showed very favorable scores in terms of appearance, color, odor, taste, texture and overall liking. In addition, Kanom Med Khanon added value in terms of packaging and are accepted. This not only adds value to the product, but also gains knowledge and wisdom that can be used to create careers and develop into businesses in the community.