This thesis fashion is intended to study the development of a apparel model that reflects the beauty of wisdom. Silk cloth by study of patterns and Yotkan woven silk weaving to develop a ladies style costume. By bringing the appearance of the material and that can be taken and the pattern and color of silk to blend with clothing techniques. On the costume make the wearer elegant and reduce the cost of Dasuea fabric from the silk cloth. The tools used in this study are two analytical types including material and weaving equipment with 2 aspects of analytical analysis. 1) Layout 2) pattern and type fabric analysis silk prairie with 2 side analysis criteria 1) pattern 2) color focuses on physical characteristics and overall analysis to create a apparel model. The outcome of the study showed that the appearance of the material and weaving equipment looks as a geometric shape. There is a clear layout and appearance of silk fabric Khit and Jok fabric providing a beautiful pattern and the information that has been applied to the apparel design by pay attention to the theme and choosing the right silk cloth to cut into the clothes to make the costumes look beautiful and attractive. It also reduces production costs.

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.