The objective of this study is to inspect the basic formulas of Chor-Muang pre-mix flour using the substitution of rice flour and general glutinous rice flour with riceberry flour and Leum Pua glutinous rice flour The substitute of fal in the formulation with coconut milk powder was also investigated. In additien the qualifies of Chor-Muang prepared from premix flour were evaluated. It was found that the highest acceptable score was observed in the formula 2 .The suitable content of coconut milk powder was 27.78 and the color aroma taste texture overall acceptability score were 7.22 6.98 740 7.36 7.02 and 7.48 respectively. For the semi-instant flour for Chor-Muang in the study analyzed for the substance-quality in the product it was affirmed that all no microorganisms were found water activity (aw) value was 0.47 the moisture content of 7.73 percent and the ash quantity of 0.15 percent were found.

The purposes of this research were developing for 1) to study the basic recipe of Rae-rai 2) to study the preparation process of sunchoke flour 3) to study the amount of rice flour substitution with sunchoke flour in Rae-rai 4) To study the consumer acceptance in the Rae-rai with rice flour and sunchoke flour and 5) to study the nutritional value of basic recipe Rae-rai and substitutes for sunchoke flour. By using the basic recipe of Thanawit (2018) then apply the selected recipe study of the preparation process of sunchoke flour. And using the amount of rice flour substitution with 4 levels of sunchoke flour 15% 20% 25% and 30%. Acceptance tests were conducted by panelist. The results showed that the preference scores for color smell taste texture overall preference and appearance differing with statistical significance (p≤.05) by the tasting operator lowering the liking score when the amount of rice flour substitute was added to the sunchoke flour in increasing ratio and the score of the most favorite dessert in 20% sunchoke flour for consumer testing In the composition of ingredients that are beneficial to odor health Overall inclination texture and taste at the level of acceptance like all aspects most of them know and have eaten all this dessert. Is a product that has more nutritional value for health accepting after the trial of eating Rae-rai. The appropriate amount is 15 grams / 4 pieces. The appropriate price is 30 baht per 1 unit of packaging. Interested when the product is sold by the nutritional value of the basic recipe and the replacement recipe found that the composition in the inulin recipe the substitution amount is 12.26 grams. Basic recipe moisture content is higher than the replacement recipe. Carbohydrate substitution recipe is higher than the basic recipe for the replacement recipe protein which is higher than the basic recipe for the replacement recipe fat which is higher than the basic recipe.

This research is a study on the Development of Paper and Packaging from Rice Husk and Rice Processing Wastes for producing for Thai Art Conservation. This research purpose to develop products and packaging from the rice husk in rice processing to study the processes of paper production and forming products to design and develop products and packaging and to transfer technology products and packaging from the leftovers in rice processing to conserve Thai arts to the community and to study the satisfaction of the product and packaging development program from the leftovers in rice processing in order to conserve Thai arts to the community. The research findings can be summarized as follows: 1. In this research the research team produced paper and molded products experimenting with the ratio of RICE HUSK and paper SA fibers and find the best ratio of rice husk 50: paper SA fibers 50 so that rice husk can better adhere to paper and creates a beautiful texture for making products. Moreover this research uses the waste from the rice processing process it able to develop products according to objectives. At the same time can be produced at the household level. As well as finding marketing methods for new products to be able to sell which generates income for the community. 2. The results of the physical characteristics of paper produced from rice husk paper with the ratio of rice husk 50 to 50 has a moderate weight. The paper can be folded. The tensile strength of the paper is moderate. The surface is good. The characteristics of the paper after coated with waterproofing it was coated with natural extracts and environmentally friendly. When testing the water color paint on paper the water color slowly absorbed but does not spread along the paper fibers and also slightly absorbed in the backside paper. 3. In this research the development of products and packaging from the leftovers in rice processing for preserving Thai art into 2 categories 1. Develop paper from rice husk for processing into products and developing molded products from rice husk consisting of 3 sets of ornaments consisting of necklaces bracelets earrings 4 sets of home decor consisting of pans wall paintings and 3 sets of household items consisting of 4 multipurpose boxes fruit trays altar table 4. The knowledge transfer by organizing a workshop for theoretical and practical work the duration of knowledge transfer was 2 days 50 participants between 11 - 12 august 2019 at Bang Tachong Community Enterprise Village No.8 Tha Ngam Subdistrict and District in Buri Sing Buri province. Most participants are satisfied with the highest levels in all questions.

Development of Bakery Products from Rice Bran and Rice Processing Wastes to 1. Develop bakery products from rice bran and wastes amount 4 types 2. Study the formulas and processes of food production from rice bran and wastes for the appropriate 4 types 3. Study consumer acceptance of food products from rice bran and wastes in 4 types and 4. Transfer technology of bakery products from rice bran and wastes in 4 types to the community After that the storage life of each condition will be studied from 0-10 days and the physical properties are compared. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.