Applying the Social Engineering Process in the Development of Thai Coconut Rice Pancakes Fortified with Mulberry Leaf Powder in Collaboration with the Prasanmit Community Enterprise

Abstract

This study aimed to investigate community-based participatory approaches for product development using the social engineering process, with a focus on development of Thai coconut-rice pancakes (Khanom Krok) fortified with mulberry (Morus alba L.) leaf powder. The formulations were developed with mulberry leaf powder at levels of 5%, 10%, and 15% by weight. The sensory evaluation (9-point hedonic scale) was conducted to assess appearance, color, aroma, taste, texture, aftertaste, and overall acceptability.
The findings revealed that the application of the social engineering process in collaboration with the Prasanmit Community Enterprise successfully facilitated the creation of a new product with distinctive characteristics. This approach was perceived by community members as a strategic for stimulating consumer interest and enhance local income generation. Sensory evaluation results indicated that the 5% mulberry leaf powder formulation received significantly higher scores (p ≤ 0.05) than the 10% and 15% formulations in all evaluated attributes. The technology transfer workshop achieved the highest satisfaction ratings among participants, who expressed confidence in the product’s potential for income generation and sustainable livelihood development.