The purpose of this study is to study the factors that affect the accounting performance of the quality accounting office. The population group is the accountants operating in the 160 quality accounting firms. 115 sample are collected and the sample size is calculated using Taro formula. The data is analyzed using descriptive statistics including frequency percentage mean and standard deviation and inferential statistics including Independent sample T-test One Way ANOVA Pearsons Correlation Coefficient and Multiple Regression Analysis. The study results showed that of the overall and individual motivation factors Motivation factors and Supporting factors affected the accounting performance of the quality accounting offices at the highest level while the sample group had accounting skills in general in the highest level. The hypothesis testing found that 1) age education level and the different incomes affected the efficiency of accounting operations of different quality accounting firms 2) Motivation and Supportive factors had no influence on the efficiency of accounting performance of quality accounting firms and 3) professional knowledge professional skills and professional attitude had a positive influence on the efficiency of accounting operations of the quality accounting offices.

This research is to study the quality development of silk fibers by nanotechnology for the Silkworm farmer business groups of Surin Province. The research purposes are to study the efficiency and process of silkworm rearing using nanotechnology. To test the quality of silk fibers obtained from raising silkworms using nanotechnology. To compare of silkworm rearing results using nanotechnology and to transfer technology to improve silk quality with nanotechnology for silkworm farming business group in Surin Province. The results are as follows 1. The researchers designed the recording schedule which the party can record the changes easily of silk worm development during each day. This research allows the researchers to collect data from the farmer is more easily and finely into 4 groups of experiments with 3 nanotechnology formulas: 1. ZINC OXIDE 2. SILVER NANO and 3. ZINC OXIDE and SILVER NANO with 50:50 percentages each. The silk used in the experiment was “Nang Noi” which is popularly silkworm variety in every household in Surin province.When experimenting must clean the house and rinsing the container with DI WATER for aperiod of 7 months 2. This research is divided into 4 groups. Group 1: Silkworm feed normal methods without the use of nanotechnology. Group 2 silkworms feed with Nano substances such as ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO in 15 percentage concentration. Group 3 silkworms feed with Nano substances are ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO with 30 percentage concentration. Group 4 silkworms feed with Nano substances are ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO with 45 percentage concentration 3. The Results and comparison of silkworm rearing using nanotechnology the best formula feed is formula 1. When feeding Nano-sprayed on mulberry leaves using 3% 15% zinc silver and silver zinc it is found that the growth of worms in each age was good growth and not being a disease. Moreover Silkworms are slightly better and more alert than normal farming. The length in ages 3 - 4 - 5 is going in a better direction. Amount of eating mulberry leaves in each age. As usually eating more in ages 2 and 3 after passing the silk production process and testing the quality of silk fibers in the laboratory were found that the silk fibers are smooth not lacking toughness: Tenacity at 3.06 4.60 and 4.60 respectively and also result in fiber amount increase and also the color of the silk fibers is golden quite clear beautiful and consistent color. 4. When technology transfer to the Silkworm farmer business groups of Surin Province as workshop for 3 days. Most participants are satisfied with the highest levels in all questions.

Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore in the present study the effect of gelatinized starch (wheat corn rice tapioca and glutinous starch) to improve of bread quality was determined. Starch were gelatinized and added as bread ingredients. Gelatinized starch influenced the quality of bread. The bread obtained gelatinized starch with high specific volume and moisture content but low density (p≤0.05). Sensory evaluation showed that the bread which contained from gelatinized tapioca starch obtained highest score especially texture and overall acceptance from the panelists. Tapioca gel has been used as texture improving agent in bead. The effect of tapioca gel on the quality of bread were determined. The tapioca gel (0 20 30 40 and 50% of wheat starch) was used in the formulation of the bread. Increasing tapioca gel improved specific volume moisture content density and sensory quality (p≤0.05); however these quality were deteriorated as add tapioca gel up to 50% (p≤0.05).

This research was to look at cassava root as an alternative raw material for snack chip production. However cassava chips showed higher hardness compared to potato chips. The aim was to study the effect of pre-treatment on the physical chemical and sensorial characteristics of cassava chips. Fresh cassava slices (1 mm thickness) were soaked in sodium bicarbonate (NaHCO3) solution at different concentrations (un-soaked 0 1 and 2% w/w) for 5 min. Then cassava slices were fried in palm oil at 160ºC for 4 min and were seasoned with paprika powder before being baked at 180ºC for 10 min. The chemical physical and sensorial qualities were investigated. The results revealed that the bulk density of cassava chips decreased significantly from 0.496 to 0.401 g/cm3 when fresh cassava slices were soaked in 2% NaHCO3. The breaking force of cassava chips also decreased from 558.97 to 231.50 g whereas fat content increased from 22.85 to 30.69% when soaked in 2% NaHCO3. Increasing the concentration of NaHCO3 decreased the lightness (L*) of cassava chips. Pre-treatment did not have a significant effect on the sensory scores of cassava chips.

Durian has been very popular not only local people but also tourists. As a result there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but contains high amount of crude fiber. This research aims to study using durian rind powder to replace wheat flour in butter cakes at 5 10 and 15 % (w/w) (DRB-5 DRB-10 and DRB-15). Physical properties chemical composition and sensory evaluation of the butter cakes were analyzed. The results showed that durian rind powder contained 51.43 % of crude fiber. Increasing of durian rind powder in butter cakes showed significant decreasing of lightness (L*) blue–yellow component (b*) springiness and cohesiveness values while green–red component (a*) hardness and gumminess values were significantly higher than the control sample (BC) (p≤0.05). Dietary fiber content of the products shown significantly increased by 13.98% for DRB-5 48.92 % for DRB-10 and 54.84% for DRB-15 as compared with BC (p≤0.05). The acceptance scores of DRB-5 including appearance odor taste texture and overall liking scores were highest. There are 300.28 kcal for 1 serving of butter cake which contain 1.70 gram of dietary fiber. However durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further studies.