This research aims to study 1) personal factors affecting confectionery brand loyalty 2) and the service marketing mix factors affecting confectionery brand loyalty. The service marketing mix can be used to create a change in consumer behavior to buy and drive subsequent purchases. Samples were drawn from a population aged between 15-60 years in Bangkok for 400 people sampling. The data collection was done by an interview with questionnaires. The statistics used to analyze the data were descriptive statistics like mean and standard deviation while inferential statistical analysis was T-test F-test and regressing analysis. The results were as follows: 1) most samples were female with Bachelors degrees single status private employee status and a monthly income of 10001-15000 baht. 2) Service marketing mix factors had a high impact on brand loyalty. If sorted in descending orders those are product personnel and process respectively. 3) Demographic factors affecting the brand loyalty of dessert when different levels of education had different effects on purchasing intention and complaint behavior while tested statistically significant at the 0.05 level. 4) The statistical correlation tested in the service marketing mix found a relationship with brand loyalty in all aspects of the services marketing mix with confectionery. The most correlated values were physical components at a moderate level followed by marketing promotion and distribution at an average level. Personnel products and prices had an effect at low levels respectively.

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

These research objectives are to study the basic formulas of Khoo-Tu dessert (dried rice balls made from rice and coconut) and to study the volume of pineapple cores instead of coconut in Khoo-Tu. The test of Khoo-Tu dessert basic formulas by 9 - point hedonic scale method of 50 examiner laboratory the results show acceptance rated on a moderate scale (7). After that substituting coconut with pineapple core the amount of 0 25 50 75 and 100 of the weight coconuts.It was found that at 75% of the substitution level the tasters evaluated the greatest acceptance (p> 0.05). The basic formulas had a pH of 6.24 the Pineapple core formulas 5.94 (p> 0.05). Water Activity (aw)of Khoo-Tu the basic formula was 0.85 and the pineapple core formula was 0.90 (p> 0.05). The color value of the pineapple core Khoo-Tu was L * (brightness value) (37.31) b * (yellowness value) (9.45) rather than the basic formula Khoo-Tu (p> 0.05). The nutritional value of the pineapple core Khoo-Tu was 316 Kcals protein 2.71 % fat 8.86 % ash 0.52 % carbohydrates 56.3 % dietary fiber 3.99 % insoluble fiber 3.60 % and 0.39% of water-soluble dietary fiber that was found in the pineapple core Khoo-Tu to provide lower nutritional value than basic formula Khoo-Tu. The microbiological quality of basic formula and pineapple core formula was found that the total variable count fungi and bacillus serous were less than 10 colonies / 1 g sample and staphylococcus aurias were not found in both samples. The shelf life of rice (Room temperature) found that the basic recipe was 12 days and the pineapple core recipe It has a shelf life of 6 days. At chilled temperature (4 degrees Celsius) it was found that the basic formula and pineapple core formula had a shelf life of 25 days with all microorganisms less than 1 x 104 colonies/sample 1 gram fungus less than 100 colonies /1 gram sample and All microorganisms and fungi exceeded the standard on the 28th day.

This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.