Pie Thai

Surin Vocational College

Type of: English Presentation Innovation and Invention Based on Research Methodology Contest

Abstract

The purpose of study:1)To develop Pie Thai recipe from different flour 2)To compare an acceptance between Pie Thai and Market’s Pie 3)To compare a quality of PieThai kept at different duration and temperature 4)To compare the cost between PieThai and Market’s Pie. The sample were 30 people. The result of study: 1)Pie Thai recipe from different flour (young green rice, raw green banana and taro) can replace 20% of wheat flour. 2) Pie Thai from young green rice with cereal grain filling and Market’s Pie with taro filling are 4.65 in the highest level of acceptability, 3)PieThai can be kept 1-3 days. 4)The cost is lower than Market’s about 4.94 baht or 97.63%

Features and Benefits

Pei Thai is a unique pie in Thailand. This pie comes in many forms but for this project we want to make the pie by using a crust made from young green rice, raw green bananas and taro. These ingredients are found locally and are readily available in the market.
Furthermore, it offers better nutrition because it contains fiber, vitamins, iron, calcium, protein, mineral and carbohydrates. Pei Thai is a symbol of Thai identity and is a customer’s choice in every International Food Fairs.

Advisor

# Name
1MissPaparatch Boonyuen
2Mrs.Naphaporn Laopichit
3MissKanchanapa Manit
4Miss Duangjai Nachaithong
5MissKantaya Lerdarunrat

Inventor

# Name
1Mr. Chayanon Meechai
2Mr.Amonthep Manturat
3MissThipsuda Chompusee
4Miss Naruemon Martoom
5Miss Paweena Ngamnak
6Miss Netchanok Krajongram
7Miss Sirikan Phongsomwang
8Mr. Jassadaphon Dathong
9Miss Kanoknipa Charoenpun
10Miss Chayada Prasertdee