This research is to find a process and psychological interviewing technique that can get an in-depth of consumer Insight. By using a qualitative research method an in-depth interview and non-participant observational technique were used for data collection. The sample group composed of nine participants varied in terms of emotional quotient the ability to adapt and recovery after encountering with critical incidents. Professional in three careers an inquiry official psychologist and marketer interviewed the sample group for an in-depth of consumer insight for security equipment. After that the sample group was interviewed again by the researcher. Findings showed that the interviewing technique of the inquiry official was getting to the point quickly giving pressure and making the interviewee fear by using previous criminal cases. While the interviewing technique of the psychologist was being friendly with the interviewee using assumption that might happen and avoided asking the interviewee’s direct experience the marketer’s interviewing technique was paying more attention on the interviewee’s lifestyle and real-life experience. The research also found that the process to reach an in-depth of the consumer insight began with preparing for the interview introducing the interviewer and building a relationship with the interviewee asking questions investigating the problems before verifying information and planning to solve problems or find the opportunity to sale products. The interview should use friendly language suitable for the interviewee building a relaxing atmosphere and giving an opportunity for the interviewee to express his/her opinion.

Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

This research aimed to study behaviors and needs of the consumers to plan F&B service shopsetup at Rajanagarindra Rajabhat University Bangkla Chachoengsao. The research sample group was 343 students who bought the products at the university service shop. The instrument was questionnaire. The statistics included percentage average standard deviation and Correlation Coefficient (Pearson).The results showed that the respondents mostly were female students in the second year of the faculty of Education. The average of monthly expenses was 1001 to 3000 Baht. The active purchasing time was during 9:01 a.m.-12:00 a.m. The reasons of buying was convenience and the inexpensive products. Most respondents demanded hygienic products. As for services the respondents needed quick services nice and pleasant atmosphere. The relationship between behavior and the three-need factors revealed statistically significant relationship at 0.01.