Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread puifai (Thai steamed cupcakes) peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol quercetin and caffeic acid were significantly increased whereas ferulic acid was reduced in the modified formulas. Therefore these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.

The potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects cancer chemoprevention and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels i.e. 5 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein fiber ash energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).

Tis research had the following objectives to study 1 production of crispy baked fibrous covering jackfruit meat 2 production of snack from crispy baked fibrous covering jackfruit meat 3 acceptance of snack made from crispy baked fibrous covering jackfruit meat by evaluators 4 storage time of smack product in room temperature. When fibrous covering jackfruit meat when baked at 70 80 and 90 degrees Celsius for 100 minutes evaluators accepted snack baked at 90 degrees Celsius by the best all around score at statistically difference (p ≤0.05). ln studying sweetness by using three levels of sugar at 50 60 and 70 grams. Products with 60 and 70 grams of sugar received same score. The amount of sugar at 60 grams was used. ln studying Amount of fibrous covering jackfruit meat at 20 25 and 30 gram iT was found that 25 Grams of fibrous covering jackfruit meat received the highest score. ln forming the shape of the snack the use of only fibrous covering jackfruit meat could not be formed into any shape. Pressed rice ba-sae and pressed rice were used. The pressed rice helped ingredients formed into shape. The temperature used in baking the product at 70 80 and 90 degrees Celsius were used. The higher temperature lessened time of baking. 90 degrees Celsius were used to bake the snack for 20 minutes. This product was accepted by evaluators at acceptance test using differences at statistically difference (p ≤ 0.05). when studied storage time by keeping product 2-4 weeks at room temperature vacuum packed. Free water and the yeast and mold amount wrer tested every 10 days. During 0 to 16 days no yeast and mold wrer found. The moisture level was 0.58. On the 17 th day mold count increased to 700 (CFU/g) and the moisture content increased. Therefore fibrous covering jackfruit meat product can be kept 16 days.

The objectives of this research were to study the snack consumption behavior of vocational education students certificates level as relate to sex age education level income knowledge of snacks and to study relationship of different levels of knowledge of snacks to sex age and education level of vocational education students certificate level. Sample of 267 home economics students ages 16-18 years home in Kanchanaburi Suphanburi and Nakhonphathom were randomly selected by stratified random sampling. All data were colleted by questioners and analyzed through percentage mean standard education chi – square T – test and F – test. The results of this study indicated that the snack consumption behavior of vocational education certificate level studied in the western Region Vocational Education Institutes had medium level of knowledge about snack. Sex age education level and different income were not significantly related to snack consumption behavior. Different sex and age did not contribute to knowledge levels about snacks.