Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance texture color smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance texture color smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period quality assessments are done every 2 weeks. By measuring moisture color Aw and general microbes and mold yeast. Found that longer duration increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram which does not exceed the standard of the community product standards.

Rice flour-based cookies are gluten-free products. Cricket powder and isolated soy protein are alternative protein sources which can provide desirable nutrition. Xanthan gum is one of the hydrocolloids affecting the texture of cookies. This study investigated the effect of cricket powder (CP) isolated soy protein (ISP) and xanthan gum on the physical chemical and sensory qualities of rice flour-based cookies. The substitution of rice flour with two protein sources CP (25 and 35%) and ISP (0 25 and 35%) in the cookie formulations which were evaluated for their qualities using a 2x3 factorial arrangement in a completely randomized design. The result showed that when CP increased or ISP decreased the diameter of the product significantly (p≤0.05) increased but the hardness of the product significantly (p≤0.05) decreased. The effect of xanthan gum (0 0.14 0.28 and 0.42%) on the quality of products was also evaluated. It indicated that the increase in xanthan gum content significantly (p≤0.05) increased water activity moisture content and hardness of product while the liking score for hardness and overall liking significantly (p≤0.05) decreased. Therefore the optimal formula of rice flour cookies was 25% CP and 35% ISP for rice flour replacement without xanthan gum.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

The use of yogurt and inulin in soybean of salad dressing products had steps to develop as follows 1) Selection of salad dressing products basic formula and physical and chemical test. 2) Developing soybean of salad dressing products by crushed soybeans were used instead of whole eggs and used olive oil instead of vegetable oil. The sensory evaluation was done by means of scoring method which was 9-point Hedonic Scale Test. 3) Using the developed soybean salad dressing in 2) to develop it to soybean mixed yogurt salad dressing by putting yogurt for 5 10 and 15 of formula then study the acceptance by sensory tests. 4) Putting inulin into soybean mixed yogurt salad dressing for 5 10 and 15 of formula then did sensory test It was found that consumers rated the most common sensory attributes was soybean mixed yogurt with inulin salad dressing third formula which was mixed by 15% of yogurt and inulin and found that developed soybean salad dressing had low energy without separation of water and fat the surface is glossy cream. The texture of soybean salad dressing formula was smooth there were bubbles in the salad dressing soy sauce and a mellow taste. Soybean salad dressing had thick texture and aroma. This soy formula had a lot of fiber. This was due to the use of soy substituted for yolks and the use of inulin to replace oil that results to have dietary fiber which helped in the digestive system and is low in fat. In addition the use of inulin also made soybean salad dressing was homogeneous did not separate the layer of water with fat. And adding yogurt with lactic acid bacteria helped digestion and stimulated white blood cells to help prevent the growth of harmful bacteria. It also made strengthens of the immune system.

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.