Development and Acceptance of the Low Sodium Food Recipes Based on the Thai Traditional Medicine Belief
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Abstract
Background: Thai Traditional Medicine (TTM) theory states that humans were created by combination of various elements (Pitta-heat, Wata-motion, and Semha-fluidity) which form their physical and physiological beings. Based on TTM theorists’ belief humans can also be defined by their main element called ‘TathuJaoRuen’ which is determined according to their personal characteristics. Previous studies found that regular consumption of food based on their main elements can lower risk of illness among people. Unfortunately, food available in Thai communities is commonly high in sodium which can lead to many chronic diseases in the later part of life span.
Objectives: This study aimed to develop the low sodium food recipes based on the Thai people main elements and determine the satisfactions (taste, flavor, color, texture, and overall satisfaction) of the participants.
Materials and Methods: Nine menus for the 3 main elements (3 menus for each element) were developed for conducting the sensory evaluation by 90 participants (30 for each element) who had been screened and identified for main elements towards the developed menus.
Results: Results revealed that almost of all aspects in each element, there were no difference on satisfaction scores, except for Semha that there were significant difference on flavor and color of food based on Semha element. In addition, the average amount of sodium in the low sodium recipe was significant lower than original recipe. Moreover, results indicated the overall satisfaction scores of all menus were classified as acceptable to participants
Conclusion: The developed low sodium food recipes according to the Thai Traditional Medicine belief were satisfactory and acceptable to participants based on their main elements.
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References
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