A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0 2 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy) color smell texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average to analysis of variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks. 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy) color smell texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences in appearance (fluffy) color smell texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

This research studies the basic project design and development of products from decorative Mauhom fabric. To environmental sustainability Of fabric form of the Mauhom store Thung Hong Phrae which aims to study theories about the identity and the identity of the province and the study of wisdom. The fabric Mauhom store Thung Hong Phrae to develop and promote products from decorative pots rag Horm waste from sewing. Environmental sustainability Of fabric stores Mauhom fabric Ban Thung Hong Phrae and product design and development from a Mauhom fabric the identity and the identity of the province. And industry standard The usable in everyday life. And export to the international market have had to carry out research by gathering information by reviewing the documents literary theory to guide the creation of the research. Creating a variable indicators include guidelines for conducting research on theory and research-related education. Explore the area of the store. And the manufacture of products from fabric scraps leftover Mauhom fabric. Ban Thung Hong Phrae Province as a case study. The variables in the design of the physical characteristics of the product design fabric Mauhom. The researchers then used the method of segmenting specific examples. Characterized by a separate group of qualified individuals who make a difference in the perception of the product form a decorative Mauhom fabric of the media reflects the uniqueness and identity. Phrae by a combination of modern style to modern design. And selecting a sample To find a representative sample of both groups. The group has a background in art to represent a group of 100 people who have been in the arts. The sampling in this group were selected using simple random sampling (Simple Random Sampling) by selecting a sample of students in the field of design. Then using a table of random numbers The sample has reached the required number. And that there is no basis for artistic research of 100 people by means of random sampling quota (Quota Sampling) to obtain the desired characteristics of the sample. Then accidental sampling (Accidental Sampling) to the full amount required at the point of data collection. The result is Both male and female respondents with a similar number. Most are employed an average age of 32 years the average income of 28000 baht respondents currently use a product developed by a very small Mauhom. Use some products Since the majority opinion that products from fabric pot without conventional Horm beautiful. And see if the product from a Mauhom is designed to provide a decorative functional and modern style more. Demand for products with a decorative fabric production. Doormat or in a furnished room. Lamps and picture frames from the dye pot Horm is patterned and multicolored rag has to be fabricated into various forms. And a bag of chips led by versatile tie dye pot comes Horm. Respondents commented on the color component to fall but the colors are appropriate in the design and development of products from fabric Mauhom. Opinion that the design of decorative fabric Hom pot should have a fabric material. And metal components Treatment should be decorated with embroidered and decorated by hand. Using stainless steel and wood structure. Designed to resemble the geometry to facilitate the production and standard shapes can be used to fine finishing to finishing it. Contemporary style designed to have an opinion of consumers and manufacturers are of the opinion that it is in the same form in the product. The variance from the Statistical Product 1 has different products and 2 are different products 3 products including the two have differences with 3 significant at 0.05 number. 3. Topics include the right shape the right of patterned woven from dyed. The suitability of the paint used on the products one is different with 2nd and 3rd. Significant at 0.05 Number 1 are beautiful and there is a difference of 3 topics including the appropriateness of the portion size the appropriateness of the materials used as components the appropriate functional analysis assessment. satisfaction of consumers with products of home furnishings. From a pot of fabric stores Mauhom Ban Thung Hong pot Phrae seen that overall consumer satisfaction with the product is quite good. The analysis assessed consumer satisfaction with products decorative fabric Mauhom. Shows that overall consumer satisfaction with the product is quite good. The clause in the satisfaction level of all products as well.

this research is to study basic information. furniture design and heritage project of northern thai people from hand woven fabric of muang long textile learning center and natural dyeing long district phrae province in accordance with the objective of studying the theory of arts and culture of northern thai people from hand woven fabric long district phrae province to develop and promote furniture set designs from chok cloth hand-woven allowing the arts and culture of the northern people to modern styles according to current design trends. in order to design furniture sets from hand woven chok cloth to have identity and uniqueness to meet industry standards that can be used in everyday life and able to export to the international market the research focuses on 2 main points: 1) designing furniture sets from the northern thai arts and culture from hand woven fabric of muang long textile learning center and natural dyeing long district phrae province 2) combining modern furniture set designs with local arts and culture the art and culture of the northern people is a widely known promotion and promotion. and has been popular with consumers that can use the product in daily life and able to export to the international market the research was conducted by collecting the initial data by reviewing literature documents concepts and theories as a guideline for creating a research framework. the creation of variables and indicators including research guidelines based on concepts theories and research related to this study. going to explore the area of muang long textile learning center and natural dyeing long district phrae province to use as a case study. to study design variables through the physical characteristics of the furniture set inheriting the arts and culture of the northern people from hand woven fabric and studying the design factors of the physical environment synthesis of links between design and the identity and identity of phrae and study the wisdom chinnachak hand-woven fabric production process for the development and promotion of furniture design project to carry on the northern thai arts and culture from hand-woven chinnok cloth. mueang long textile learning center and natural dyeing create a research tool (questionnaire) to ask the target group and this research uses the design method in the form of a virtual 3d animation of furniture products to assemble the design possibilities in the design that reflects the identity and identity of phrae most and collecting data with consumer groups by using questionnaires and virtual animation 3d data by collecting data with 2 groups of samples. the first group selected the representative of the sample group who were using other products which are made from hand woven fabric and the 2nd group. general groups such as housewives or people who have the influence to make decisions and have the power to buy home decor products after that analyze the data obtained from collecting interview forms. by processing with the spss program which has the analysis results from most of the samples that the researcher collected this time most of them are more female than males probably because females are more popular in using products from more woven fabric or weave weave fabric more than males which is between 41 - 50 years old the most and 31-40 years old try to come down considered to be of age in the middle age period which is a popular age range and is interested in the usage of chok jok weaving products mostly housewives most companies / stores earn about 5000 - 10000 baht. for the type of housing most people live in single-family homes because most of the provinces in the north or in the small provinces are quiet. is still very natural and not much housing in most cases it is a house built by itself from generation to generation. and will have mostly 3 or 2 family members the usage of hand woven chok cloth in daily life was at a moderate level. and have many uses respectively from then there is an analysis to summarize the comparison of the demand for furniture from 3 types of hand-woven fabrics from table 4.12. it can be seen that from the overall picture the 3rd pattern has the highest mean of 4.18 second. to form 1 with an average of 3.30 and style 2 with an average of 3.28. in the aesthetic issue in the form of the shape of the product the highest average is 4.47 followed by topic side layout and the type of backrest has an average value of 4.33 which may show that both the form that reflects the uniqueness of the northern region which emphasizes the usefulness as well as the needs of users as well. in terms of the use of patterns and colors in the topic of using patterns and colors of the backrest there is the highest average of 4.26 followed by the topic of using colors and patterns. overall the average value is 4.24 which is a high average. lets try to come down from beauty issues. shows that the pattern of the weave weave affects the use in different proportions therefore sees the suitability and beauty from the test of opinions on product styles of consumers summarizing the analysis of the satisfaction of 100 consumers there are opinions on the front that use the suitability of the place. and the structural style is very satisfactory respectively and satisfied with the appropriateness of the proportion of seat backrest and usage type which is considered a very good satisfaction as for the beauty of the product the side layout is most satisfied and the backrest. and the shape of the product pattern and color layout the side gap is inferior and is also very good. going to the use of patterns and colors it can be seen that the overall pattern and pattern of the weaving hand woven fabric sample are the most satisfied the overall satisfaction of using this pattern is in a very good level such as together the final issue in production the chinnachat furniture product hand-woven in terms of design and environmental products are the most satisfied and easy to produce in the industrial system with the second level of satisfaction and considered very good as well.