The purpose of this study was developing of jackfruit seeds for food production. Experiments consisted of marketing snacks food from cereal base and then studing physical analysis and consumer acceptability indicated of products. Result showed that physical and chemical analysis of jackfruit seeds as follows : Aw =0.99 ± 0.00 L* a* b* value 79.45 ± 0.01 0.04 ± 0.03 and 16.97 ± 0.74 respectively and percentage of moisture content 70.43 ± 0.07. The best formula of jackfruit seeds crispy mixed thai spicy was replaced with 100% jackfruit seeds. Product have brown gold colour be similar to product in markets low moisture food. The percentage of protein content 1.34 ± 0.07 fat content 1.20 ± 0.060 and crude fiber content 3.20 ± 0.17. The shelf life meagerly 2 months and consumer acceptability like moderately product. The best formula of jackfruit seeds with peeled mung bean in an instant kanom look-chub with 100% jackfruit seeds. Product have bright yellow colour be similar to product in markets. The percentage of moisture content 5.02 ± 0.05 protein content 0.82 ± 0.01 fat content 4.75 ± 0.03 crude fiber content 6.76 ± 0.76 ash content 2.04 ± 0.01 and carbohydrate content 80.61 ± 0.70. The shelf life meagerly 3 weeks and consumer acceptability like very much product. The best formula was jackfruit flour instead wheat flour in an instant crape powder product with 100% jackfruit seeds. Product have bright yellow colour. The percentage of moisture content 3.81 ± 0.09 protein content 0.74 ± 0.01 fat content 0.45 ± 0.02 crude fiber content 1.96 ± 0.57 ash content 5.69 ± 0.24 and carbohydrate content 87.33 ± 0.62. The shelf life meagerly 2 weeks and consumer acceptability like very much product. The best formula was cereal bar of jackfruit seeds product with 100% jackfruit seeds. Product have bright yellow colour Aw = 0.15 ± 0.01. and percentage of moisture content 1.95 ± 0.05. The shelf life meagerly 2 weeks and consumer acceptability like very much product.

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed Thai dessert

This research aims to 1) study the demographic features to the view of the competitive potential in telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. 2) study the association of the effectiveness of marketing communication mix and corporate image in order to promote telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. 3) study the association of corporate image in order to promote and increase its potential to compete in telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. and 4) study the association of the effectiveness of marketing communication mix and competitive potential in telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. The Purposive Sampling was selected as a method to figure out a sample group who was the staff of TOT Public Company Limited in Bangkok. Staff’s job position were as follows; 1) Customer Service Center Manager 2) Financial Administrator and 3) Services Administrator 195 persons in total. The data were collected by using the questionnaire which was divided into 5 parts. The first part was the general information of the respondent’s status. The second part was the viewpoint of the marketing communication mix. The third part was the viewpoint of the corporate image in order to promote marketing. The fourth part was the viewpoint of the competitive potential in telecommunication business. And the fifth part was the closed-ended questions of the problem and solutions. This research was using descriptive statistics to analyze such as frequency percentage average SD (Standard Deviation) t-test One way ANOVA and Pearson‘s Correlation Coefficient analysis as hypothesis testing.

The objectives of this research are: (1) to investigate the potential of agrotourism project sites in Bangkok and its vicinity that are officially recognized as following the principles of the Philosophy of Sufficiency Economy; (2) to create a good relationship between the researcher and the local community tourism academics experts and farmers. This study was conducted by means of semi-structured interviews and questionnaires. The participants are stakeholders including community leaders and agricultural owners. Content analysis was employed to analyze the qualitative data. Descriptive statistics (percentage and mean) was employed to present the quantitative data. The results of this research reveal that: (1) The strengths of the agro-tourism project sites include knowledge of the new agriculture theory and the expertise of owners. (2) The weaknesses include lack of services for tourists rest areas and parking. (3) Base on all 34 indicators of 4 factors the overall averages scores of both agricultural sites are in the intermediate level at 2.24 and 2.11 respectively. (4) The most important factor determining the potential of agro-tourism sites is good attractive location and the least important factor is lack of service.