The purpose of this Participatory Action Research (PAR) was to study the guidelines for creating recreational activities to promote health for the elderly and to create a practical guide for organization of recreational activities for senior citizens in Thamakham Subdistrict Municipality Mueang Kanchanaburi Kanchanaburi. This research project had a sample group of 40 volunteer participants who were aged 60 or over were able to take care of themselves and were inhabitants of Moo 1 Moo 2 and Moo 5 in Thamakham Subdistrict Municipality Mueang Kanchanaburi Kanchanaburi. The data-collecting instruments for this research were 12 recreational activity programs for promoting health for the elderly and structured interviews of the participants. Data analysis was performed by calculating percentages means and standard deviations. The results of the research project: 1. Most of the seniors were female married have no career have one to three family members and have medical problems. Most of them participated in community activities. 2. Most of the seniors have a medium level of basic knowledge in promoting health for the elderly people. 3. The level of point of view of the seniors about the purpose of creating recreational activities to promote health for the elderly was much more than average. 4. The level of satisfaction of the seniors about managing recreational activities to promote health for the elderly was much more than average. 5. The level of overall satisfaction of the seniors about recreational activities to promote health for the elderly was much more than average. 6. Suggestions were received from the senior citizens that the schedule for the activities should be Monday to Friday between 8.00 A.M. to 12.00 A.M. and that the venues for the activities should be dependent on the organizers and that there should be field trips. 7. Creation of a practical guide containing 12 activities to organize recreational activities for seniors in Thamakham Subdistrict Municipality Mueang Kanchanaburi Kanchanaburi.

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oc for 50 60 70 and 80 minutes and drying in the hot air oven at 70 oc for 3 hours. Lt was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its moisture content (p≤0.05) Drying temperature at 60 70 and 80oc revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p≤0.05). The storage of sweet tamarind in a significant increase in the moisture of the sweet tamarind shell (p≤0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

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

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oC for 50 60 70 and 80 minutes and drying in the hot air oven at 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. Drying temperature at 60 70 and 80oC revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p<0.05). The storage of sweet tamarind in mesh bag at ambient temperature revealed that the increase of the storage time resulted in a significant increase in the moisture of the sweet tamarind shell (p<0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.