This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

Vegetarian rice seasoning supplement with ginkgo seeds is an alternative product for health-conscious consumers as well as adds value to ginkgo seeds. In this research the basic formula of rice seasoning was selected and developed into a Vegetarian rice seasoning supplement with ginkgo seeds at 0 25 50 75 and 100 percent of the total amount of ingredients. The 3 basic formulas were prepared and were conducted the sensory evaluation in terms of appearance colour smell taste texture and overall liking. It was found that the panelists gave the highest acceptance score on basic formula No. 1 for all aspects significantly (p<0.05). Therefore this formulation was supplemented with ginkgo seeds at different levels (0-100%). From sensory testing by 50 panelists rice seasoning supplement with ginkgo seeds 50% showed the highest satisfaction score in all aspects (p<0.05). The appearance was included smaller pieces of golden yellow ginkgo seeds with crispy texture. This product still preserved the smell of chili paste mixed with the smell of ginkgo. The taste is mellow and lighter than that of the basic recipe. The nutritional value in terms of total energy carbohydrates fats of rice seasoning supplement with ginkgo were slightly close to that of the basic vegetarian rice seasoning. In addition the color values (L* a* b*) moisture content and water activity (aw) of rice seasoning supplement with ginkgo seeds at 50% were higher than those of the basic formula (p<0.05). From this resulted it may be used as a guideline for the development of other rice seasoning or other foods to enhance nutritional value with ginkgo seeds as well.

This research article aims to present guidelines for promoting career development and quality of life of people in Dan Thap Tako Sub-District Community Chom Bueng District Ratchaburi Province. This is a mixed method research by distributing a questionnaire with a confidence value of .8. with the sample using the Yamane sample table. A sample of 254 people was obtained. Out of a total population of 750 people the statistics used in the data analysis were frequency percentage mean standard deviation. and in-depth interviews with 15 key informants selected by specific type using descriptive and essay content analysis techniques. This results of the revealed that 1) the need for occupational development of the people in the community Dan Thap Tako Subdistrict Overall its at a high level. When considering each item it was found that They have debt problems lack of money want to add extra income for their families and communities and need help creating new products that meet standards. at a high level 2) Factors for training for occupational development of people in Dan Thap Tako sub-district community overall its at a high level. When considering each item it was found that There must be a sufficient budget to support have and need a stable job There is a career that will definitely make money and 3) Guidelines for occupational development and quality of life of people in Dan Thap Tako sub-district community Chom Bueng district Ratchaburi province. People have guidelines for occupational development of people in Dan Thap Tako sub-district community overall its at the highest level. When considering each item it was found that people in the community wanted to have love and unity with each other in order to generate income. and a stable and sustainable career With management 1) Personnel group members should be dispatched to attend training sessions with speakers and experts in product creation to provide knowledge and increase knowledge skills to members. Training skills for professional development groups to be able to create new products Its beautiful and can be standardized. 2) Budget should support sufficient budget. 3) Material or equipment the materials and equipment needed to create the product should be supported. use of materials and equipment There are materials and equipment to practice creating various products that can be put to practical use. To develop product works to be The most modern and efficient 4) the management aspect to be able to create beautiful product processing that meets the needs of the market and get standard products achieve efficiency and effectiveness