Quality improvement of processed herbal product from local wisdom of Ket Chaiyo cooperative women group, Ang Thong province to increase productivity

Abstract

This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures, 2) develop packaging of processed herbal products in oder to add value, exhibit uniqueness, and response to customers’ need, and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core, increasing lightness, and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness, reducing hardness, increasing value of red color (a*) and aw when compared with the control group, and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism, appearance, color, ordor, and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype, it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people, it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64, followed by service of staff, trainers, and service procedure at 4.58, 4.57 and