Development of chili powder products through consumer survey to be used as the information for the development of high quality chili powder. The quality and physicochemical properties of chili powder during storage were investigated. The sound and red pods of fresh chili were washed and blanched at 100ºC for 3 min. Blanched chili pods were soaked in 0.25% sodium metabisulfite with 1.0% citric acid for 30 min prior to drying in a tray dryer at 65°C for 14 h to obtain dried chili with a final moisture content of approximately 8%. Dried chili pods without stem were ground to obtain chili powder. Roasting before grinding resulted in the reduction of moisture aw and color values. The results of study on the quality changes of chili powder during storage showed that storage temperature was the important factor affecting the changes in physicochemical properties and percentage of consumer acceptance. Meanwhile aluminum foil packaging slowed the increase of aflatoxin content in chili powder better than polypropylene. However aerobic bacterial count of the developed chili powder product is very low compared to the microbiological specifications while yeast and mold were not detected. The product contains a standard level of aflatoxin content after 12 weeks in all storage conditions which corresponds to the awareness of consumers in terms of quality cleanliness and safety are important factors in deciding to buy chili products.

: Research on the business model of curry paste products Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province towards a sustainable community economy the researcher aims to study and analyze a business model for curry paste products and to develop curry paste products. to be desired and choice for consumers by qualitative research and participative action research. (Participatory Action Research: PAR) and the research was conducted in 3 steps namely 1) to study the concepts and theories of Business Model Canvas in order to formulate a business model for Nam Prik Kaeng products; 2) Analyze the data from an in-depth interview. Focus group discussion from the stakeholders and 3) Content Analysis with the Nam Prik Kaeng product business model. Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province and summarized the research results by descriptive analysis. Enterprise Ban Phaeo District Samut Sakhon Province towards a sustainable community economy is to enable the development of a business model of the Ban Khlong Samrong Community Enterprise Group. By applying modern management knowledge to manage community enterprises The results of this research can be used to communicate and create mutual understanding among community enterprise members. as a guideline for further development of curry paste products And the knowledge from this research can be used to train the community enterprise group to have knowledge on business management. Suggestions from this research found that Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province still lacks knowledge in marketing. Therefore there should be an extension in the next market research project.

Vegetarian rice seasoning supplement with ginkgo seeds is an alternative product for health-conscious consumers as well as adds value to ginkgo seeds. In this research the basic formula of rice seasoning was selected and developed into a Vegetarian rice seasoning supplement with ginkgo seeds at 0 25 50 75 and 100 percent of the total amount of ingredients. The 3 basic formulas were prepared and were conducted the sensory evaluation in terms of appearance colour smell taste texture and overall liking. It was found that the panelists gave the highest acceptance score on basic formula No. 1 for all aspects significantly (p<0.05). Therefore this formulation was supplemented with ginkgo seeds at different levels (0-100%). From sensory testing by 50 panelists rice seasoning supplement with ginkgo seeds 50% showed the highest satisfaction score in all aspects (p<0.05). The appearance was included smaller pieces of golden yellow ginkgo seeds with crispy texture. This product still preserved the smell of chili paste mixed with the smell of ginkgo. The taste is mellow and lighter than that of the basic recipe. The nutritional value in terms of total energy carbohydrates fats of rice seasoning supplement with ginkgo were slightly close to that of the basic vegetarian rice seasoning. In addition the color values (L* a* b*) moisture content and water activity (aw) of rice seasoning supplement with ginkgo seeds at 50% were higher than those of the basic formula (p<0.05). From this resulted it may be used as a guideline for the development of other rice seasoning or other foods to enhance nutritional value with ginkgo seeds as well.

The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

The research has developed the recipes and methods of producing chili curry green curry coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn how to mold chili curry the use of stainless steel blocks in forming the most convenient. Drying temperature of 65°C 2-stage and 11-hour drying time. The quality and physical chemical microbiological and sensory characteristics of chilli curry also passed the standard of community products. The design of packaging for cube green curry cube coconut milk curry (southern) and cube sour curry paste were the most accepted among Khuan Prai community members. To use the recipes for commercial distribution continues. A study of consumer acceptance of cube chili curry products. It was found that 150 general consumers accepted 100% Shelf life of 5 months was from April to August 2018. It was found that cube curry had a number of yeasts. Exceeded the standard in 5 months Red Curry (Southern) and Red Curry are also standard products. The research was conducted on September 1-2 2018 at Khuan Prai community enterprise Phunphin Surat Thani. 25 people can make cube chili curry products. It will also scale up the product to the community for distribution