The aim of this study was to investigate the microbiological quality of milk-shaked drinks including Bacillus cereus Escherichia coli Salmonella spp. Staphylococcus aureus yeast and molds in unsealed containers sold in market fair roadside and stall around Mahasarakham university. The analytical results revealed that microbiological quality of 30 samples of milk-shaked drinks in unsealed containers that did not pass the criteria of department of medicine ministry of public health Thailand were 50 % of total samples. Bacteriological counts of Bacillus cereus Escherichia coli Salmonella spp. And Staphylococcus aureus of milk-based drinks that did not pass the criteria were 13.3 10 13.3 and 10% of total samples respectively. Yeasts and molds counts of milk-based drinks that did not pass the criteria were 3.3 and 30% of total samples respectively. Microbiological contamination of milk-shaked drinks was related to the hygiene of the shop and the supplier. It was found that the location of stall which high dust particles and animal carriers also contributed to the contamination of microorganisms. Moreover the hygiene of the supplier may cause the milk-shaked drinks to be contaminated with microorganisms.

The objectives of this research were to study the effect of the substitution of sinin rice flour to wheat flour in the crust of the flaky Chinese pastry (Kha-Nom Pia Kularb) on the physical quality the chemical composition and the consumer acceptance of the developed product. The ratios of sinin rice flour substituted for wheat flour (w/w) at 0:100 (control) 10:90 20:80 30:70 and 40:60 were studied. The results showed that increasing substitution levels caused darker purple lower cohesiveness and more difficult for shaping. Additional the higher level of substitution the more decreased of product’s size specific volume and lightness (L*) of crust and filling. According to the texture profile analysis when the ratio of sinin rice flour in the product increased the hardness springiness and cohesiveness of the product decreased while the chewiness increased. Sensory quality evaluated with 9-point hedonic scale by 55 panelists. The crust of product which was formulated using a ratio of sinin rice flour: wheat flour at 20:80 had liking score higher than the others with moderate liking score. Analysis of chemical compositions (100 g product) showed that the contents of moisture protein fat ash carbohydrate and dietary fiber as 16.37 7.09 26.30 0.62 49.62 and 2.27 g respectively. The total calorie was calculated as 463..54 Kcal/100 g. Furthermore this product provided anthocyanin 6.5 mg/100g (dry basis). Moreover consumer acceptance test with 120 consumers revealed that the overall liking of this product was like highly and 98.0% of consumers accept it besides 96.7% of them decided to buy it.

Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk milk products and drinking beverages which have some milk should or should not consume. This research was aims to make a manual preparation about drinks for the monks which focus on milk and milk products for give the data and detail of raw material ingredients process. From the results found that the Forest monastery (Wat Pah) has the strict laws and statutes more than the temple (normal monastery) by the rules such as: the Buddha commanded by the discipline sect duration time types of raw material ingredients process and other depends on the policy for each temple. Therefore the monk and temple boy must study very well about information and nutrition facts or food processing.

This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

The objectives of the current research entitled “The Product Development of stuffed dough pyramid with Pumpkin” were to (1) select the original recipes of stuffed dough pyramid (2) study the appropriated amount of pumpkin to substitute glutinous rice flour (3) study the consumer acceptance and the nutritional values of stuffed dough pyramid with pumpkin Among three original recipes the 3rd recipe gave the highest score in color (8.00) taste (7.60) and texture (7.00) thus the 3rd original recipe was chosen for further study The results showed that the appropriate amount of pumpkin in the stuffed dough pyramid formulation was 30% as indicated by the highest scores in texture (8.40) overall liking (8.40) color (8.30) taste (8.20) and appearance (8.10) respectively. According to the consumer acceptance study from 150 consumers approximately 66.70% consumers accept the stuffed dough pyramid with pumpkin in the level of like extremely and 22.00% consumers accept in the level of like very much. For the nutritional composition study the stuffed dough pyramid with pumpkin contained 66.42 g β-carotene 1.5 g fat 0.34 g folate 32.14 g lutein and 158.22 IU vitamin A while the original recipe contained only 1.42 g Fat and was not found β-carotene folate lutein and vitamin A