The purposes of this study were 1) to study the basic recipe of Khanom Gleeb- Lamduan. 2) To study the types of Job’s Tears flour used as a substitute for wheat flour in the recipe of Khanom Gleeb-Lamduan. 3) To study the quantity of supplemented xanthan gum was studied in the recipe of Khanom Gleeb-Lamduan from Job’s Tears flour to improve texture. 4) To study the chemical composition of Khanom Gleeb-Lamduan from Job’s Tears flour. The results of the sensory quality evaluation with a 9-point Hedonic scale favorability score by 30 taste panelists found that the basic formula of Khanom Gleeb-Lamduan that was selected contained 55% of the ingredients including wheat flour soybean oil and icing sugar 27.50% and 17.50% respectively. The results of a study on the type of Job’s Tears flour suitable for substitute for wheat flour for the development of gluten-free Khanom Gleeb- Lamduan recipe. It was found that Khanom Gleeb-Lamduan made from dried milled job’s Tears flour had a higher score on the tasters favor than that made from commercial milled Job’s Tears flour and boiled Job’s Tears flour (p≤0.05). Tasters rated their preference for Khanom Gleeb-Lamduan from Jobs Tears flour with added xanthan gum to improve texture characteristics in the amount of 1% of millet flour preferring it over Khanom Gleeb-Lamduan with Jobs Tears flour added at the rate. 0.5% and at a rate of 2%. Khanom Gleeb-Lamduan had average liking scores in terms of appearance color smell taste texture (crusty) and overall liking was 7.33 7.40 7.86 7.53 7.76 and 8.10 respectively which were in moderate to high liking level. The approximate chemical composition of 100 g of Khanom Gleeb-Lamduan from JobsbTears flour contains 6.75 g of protein 27.46 g of fat 2.64 g of moisture 62.21 g of carbohydrates 0.94 g of ash and 522.98 kcal of energy which is similar to that of the basic recipe of Khanom Gleeb-Lamduan using wheat flour but it has a higher ash content than the basic formula. This is because Jobs Tears contains high amounts of many minerals. Khanom Gleeb-Lamduan from Jobs Tears flour is therefore a healthy snack for general consumers. In particular consumers with gluten intolerance can also eat it.

The objectives of this research were to 1) select a basic cereal formula suitable for milk production from cereals. 2) Study the appropriate amount of sugar used in the development of panna cotta formula from cereal milk. 3) Study the appropriate amount of sweetener (erythritol) in the Phuket pineapple sauce recipe. 4) Study the proper ratio of Phuket pineapple sauce for topping on cereal milk panna cotta. 5) Study the nutritional value of panna cotta Topped with Phuket pineapple sauce. The sensory quality was assessed using a 9-point liking score (9 - Point Hedonic Scale) tasting method. It was found that 1) the tasters accepted the grain ingredients used in the production of cereal milk formula containing 500 g of corn. and millet soybean mung bean black bean red bean and white bean using the same amount of 50 g of each type. 2) The tasters accepted the ratio of 10% sugar to the ingredients in the cereal milk panna cotta recipe. 3) The tasters recognized the use of 6% erythritol of pineapple in the Phuket pineapple sauce recipe. 4) The tasters recognized the ratio of Phuket pineapple sauce in the cereal milk panna cotta recipe of 1: 2 or the amount of 10g of sauce for topping 20g of panna cotta per cup. The scores of liking for appearance color smell taste texture and overall liking were 8.2 8.07 7.77 8.27 8.00 and 8.30 respectively which were in a high level of liking. 5) The nutritional value of basic panna cotta panna cotta from cereal milk formula and panna cotta from cereal milk with Phuket pineapple sauce formula had protein content of 3.17% 2.54% and 2.79 % respectively. Carbohydrates were found to be 27.44% 16.03% and 21.63% respectively. Fat content were 8.17% 0.44% and 0.27% respectively and fiber were 0.00% 0.55% and 0.71% respectively. Therefore cereal milk panna cotta topped with Phuket pineapple sauce recipe is suitable for the health-conscious consumers due to its reduced fat content and in Phuket pineapple sauce using erythritol as a sweetener grammar the energy of nutrients. It is also suitable for consumers who are allergic to milk as it does not contain cows milk and also has good nutritional value.

The objectives of this study and product development of Thai Song Dam fabric womens bags were to study the cultural identity of the Thai Song Dam people to develop womens bags made from Thai Song Dam fabric and to study the satisfaction with the development of Thai Song Dam women bags products. The research instruments were an interview and a questionnaire for 80 women who were interested in Thai Song Dam fabric bags. The data were analyzed using a statistical package program such as frequency percentage mean and standard deviation. The results of the study on cultural identity of the Thai Song Dam people found that the dresses and souvenir products of the Thai Song Dam people have the most unique patterns to decorate the fabric which is embroidered with Piao flowers pattern. As for the development of bags made from Thai Song Dam fabric it was found that Thai Song Dam women’s bag are not produced. The researcher therefore studied by applying the patterns of womens bags that are popular today and applying the embroidered with Piao flowers patterns that are the identity of the Thai Song Dam people. As for the satisfaction towards the product development of Thai Song Dam womens bags it was found that overall product development satisfaction was at the highest level (x = 4.75 S.D. = 0.90). The overall satisfaction in sewing products was at the highest level (x = 4.64 S.D. = 0.39) and the overall bag product satisfaction was also at the highest level (x = 4.88 S.D. =0.32).

This study aims to examine the knowledge management in the development of community products from the local wisdom of the community enterprise Amphoe Krathum Baen in Samut Sakorn according to the king’s philosophy to create sustainable development. Three main objectives were: 1) To explore the knowledge management in community product development based on the local wisdom of Amphoe Krathum Baen in Samut Sakorn 2) To find out the form of product development based on the local wisdom of Amphoe Krathum Baen in Samut Sakorn that applied the Sufficiency Economy Philosophy (SEP) to sustainable development. 3) To empower the community through the development of community products based on the king’s philosophy to sustainable development according to government policy. The methodology used for data collection involved constructing a questionnaire and collecting data in small meetings sessions. The participants in the study were general people associated with the community enterprise of Amphoe Krathum Baen in Samut Sakorn. The sample consisted of 20 participants drawn from the simple random sampling. The questionnaire was used as a research instrument in this study. The data were then analyzed by using descriptive statistics: percentage mean (x ) and standard deviation (S.D.). The results of the study can be summarized as follows: The results present the knowledge management in the development community products based on local wisdom in Amphoe Krathum Baen Samut Sakhorn following the king’s philosophy to sustainable development. This knowledge was managed systematically according to family beliefs the relationship between family members and the transmission of knowledge in local wisdom from one to others to inherit this local wisdom treasure. Overall the knowledge management of local wisdom was at the moderate level. For the development of community products based on local wisdom the results shows that the participants paid attention to the form of packaging according to geographic indicator that was available in their local area at the highest level. In addition to strengthening the community these community products allowed the community to generate profitable income by building commercialization and setting up a community enterprise rather than doing business within the family. When considering all these items the results show that all items were at a high level.

This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice Sao Hai) steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice 30% : 70% The highest average rating. The brightness (L*) red (a*) and yellow (b*) were 58.17±0.42 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors chilli flavors and pizza flavors showed that taste testers rated their liking for appearance color aroma flavor taste texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical moisture protein fat ash fiber carbohydrate and peroxide values equal to 2.35±0.12 7.23±0.85 15.71±0.20 2.85±0.02 7.16±0.67 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*) red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeks