The purposed of this research “Trend and marketing mix factors affect toward purchasing behaviors of working women in Bangkok” was to study (1) the relation between personal factors of working women in Bangkok and the marketing mix factors of Korean cosmeceuticals (2) the trend of using the Korean cosmeceuticals of working women in Bangkok. The samples of this study were 400 working women in Bangkok. The questionnaires were implemented as the tool for data collection. The statistics methods were used for analyzing data; Percentage Mean Standard Deviation and Chi-Square. The results were found that: The results were showed that most of respondents had range of age between 20 to 30 years old hold Bachelor degree single and lived with the parents. Their monthly income were 15001-20000 bath and work with the private companies. They have bought face care cosmeceuticals and the reason of buying is products’ quality. Innisfree is the most popular cosmeceuticals brand. The price which they spent each time are not more than 1000 baht. The places where they buy the products is health & beauty shops such as Boots Watsons Matsumoto First Drug and EVEANDBOY. The purchasing frequency is once a month. They decided to buy the products by themselves and the information about Korean Cosmeceuticals come from the Internet. This research was found that the respondents are continually going to buy Korean Cosmeceuticals. They will interest to buy whitening product for next purchase. The hypothesis testing results showed that (1) monthly income age and education have mostly related to purchasing behavior of Korean Cosmeceuticals (2) monthly income has mostly related to the marketing mix factors. (3) product place and marketing communication have mostly effected to purchasing behavior

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.

การศึกษาการใช้ Lactobacillus caseiในการผลิตนมเปรี้ยวโพรไบโอติก มีวัตถุประสงค์เพื่อศึกษาปริมาณ Lactobacillus caseiที่เหมาะสมในการผลิตนมเปรี้ยวโพรไบโอติก ศึกษาลักษณะทางด้านกายภาพ เคมี จุลินทรีย์ อายุการเก็บรักษา และศึกษาการยอมรับของผู้บริโภคโดยการทดสอบทางประสาทสัมผัส โดยมาทาการวางแผนการทดลองแบบสุ่มสมบูรณ์ในบล็อก (Randomized Completely Block Design ; RCBD) และทางกายภาพ ทางเคมี ทางจุลินทรีย์ของนมเปรี้ยวโพรไบโอติกโดยใช้ Lactobacillus caseiทาการทดลองในอัตราส่วน หางนมผง : น้า เท่ากับ 1.3 : 8.7 นาไปให้ความร้อนที่อุณหภูมิ 90 - 95 oC เป็นเวลา 1.30 ชั่วโมง จากนั้นนานมมา cooling ให้นมมีอุณหภูมิที่ 37 oC ใส่ standard culture 20 มิลลิลิตร นาไปบ่มที่อุณหภูมิ 37 oC เป็นเวลา 3-5 วันทาการศึกษาปริมาณน้าเชื่อมแตกต่างกัน 3 ระดับ คือ 10 15 และ20 กรัม ทดสอบการยอมรับจากผู้บริโภคด้วยวิธีการให้คะแนนความชอบ 9 ระดับ (9-point hedonic scale) นานมเปรี้ยวโพรไบโอติกที่ผู้บริโภคยอมรับมากที่สุด คือ 15 กรัม มาวัดค่าทางกายภาพ ทางเคมี และทางจุลินทรีย์ ผลการศึกษาพบว่า นมเปรี้ยวโพรไบโอติกมีสีครีมออกเหลือง มีปริมาณของแข็งที่ละลายได้ในน้า 12.63 ± 0.01oBrix มีไขมันน้อยกว่า1เปอร์เซ็น มีความเป็นกรด–ด่าง 3.76 ± 0.02 มีกรดแลกติก1.07 ± 0.01 เปอร์เซ็นต์มีปริมาณ Lactobacillus casei CFU/cm3เท่ากับ 1.8×107 และมีอายุการเก็บรักษา นาน 7 วัน ที่อุณหภูมิ 4-8 oC

The objective of this study is to survey consumer behavior’s want in using mushroom replace of fat in the vietnamese sausage. The result of this survey is the choosing Phutan oyster mushroom to use replace of fat. Studying the basic method in producing the vietnamese sausage by studying the amount of fat at 40 60 and 80 grams The result of this the vietnamese sausage that has 80 grams fat because emulsion in the fat makes the vietnamese sausage soft and delicious. And study about the amount of mushroom at 80100 and 120 grams replace of fat The result of this the vietnamese sausage that has the mushroom 100 grams because the vietnamese sausage is the softest and springiness has the weakest smell of mushroom. This compare the original vietnamese sausage with the study on fat replacement by mushroom in vietnamese sausage found that the mushroom vietnamese sausage has the fat lower than the vietnamese sausage 12.78 fold and the most fiber 5.33 fold. Studying self life of the mushroom vietnamese sausage at 5-8.C found that Aw color and the moisture content increase and test about microbe TPC in this product is less than 10 cfu/g and lower than the benchmark (it must be lower that 1x103 for 1 gram). Acceptant the most consumers moderately.

The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85 20:80 and 25:75 percentage. The results showed that the best formulation of product was rice flour (percentage) 20:80 because sauce in can were red orange pH of sauce was = 6. The result of the study showed that the physical and chemical attributes of product canned mackerel in tomato sauce seasoned with black pepper compared with control. Found that canned mackerel in tomato sauce seasoned with black pepper of dark orange more than control. pH = 6.05 – 6.15 were similar moisture protein fat and carbohydrate content but the differences in ash content. The consumer acceptability indicated of target consumer accepted the product consumer need to buy this product 79% like moderately this product 72% and suitable price about 15 bath/can. The product of storage 6 mouths and not detects mesophilic aerobic bacteria and thermophilic aerobic bacteria.