Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy candied from Banana Peels and Pseudo-stems waste of dried banana production for 3 products such as Banana Peels Spicy Candy Pseudo-stems Spicy Candy and Banana Peels and Pseudo-stems Gummy. The suitable condition for Banana Peels Spicy Candy was using banana peels as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 8.05 g : 100 and Total sugar = 66.82 g : 100 g The suitable condition for Pseudo-stems spicy candy was using Pseudo-stems as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 10.55 g : 100 g and Total sugar = 66.48 g : 100 g The suitable condition for Banana Peels and Pseudo-stems Gummy was using Banana Peels and Pseudo-stems as 15% after using flavored fruit juice as 75% and fructose syrup as 30%. The result of physical analysis showed that : products have brown light color flavor and taste sour and sweet and flexible texture chemical analysis Total dietary fiber: TDF = 18.91 g : 100 g and Total sugar = 40.85 g : 100 g The shelf life of 3 products in vacuum packaging (VP). The result of microorganism analysis less than standard for safe products. The consumer acceptability like extremely product and Interested in buying products.

This research had the following objectives: 1) To compare roasted and fried Sangyod rice grain products. 2) To find proper proportion of puffed Sangyod rice grains to other seeds. 3) To find storage life of puffed Sangyod rice grains mixed with other seeds product. 4) To calculate cost of production of oil free puffed Sangyod rice grains mixed with other seeds product. Results found that physical properties of roasted Sangyod rice grains puffed and expand better than the fried ones. Consumers preferred the roasted grains to the fried oned because less oil was consumed which was good for health. In developing puffed Sangyod rice grain product Consumers accepted the second formular of 50:50 proportion of puffed Sangyod rice grains to other seeds better than the other proportion of 30:70 and 70:30. The results were statistically significant. This formular was used in storage life study. Results found that the product can be kept 7 days at ordinary room temperature Microbial growth was observed every two days. Mold and yeast counts and water activity were studied. No mold nor yeast were found in day 0 water ativity was 0.58. No mold nor yeast were found for 7 days. Cost of production of puffed Sangyod rice grain mixed with other seeds product was calculated. The material cost was 95 Bahts. 30% processing codt was 29 Bahts for 50 pieces of product. The average cost per piece was 2.10 Bahts.

The objective of this study was to investigate the optimal formulation of mulberry fruit leather product when varying the weight ratio of mulberry fruit: water as 70:30 60:4050:50 40:60 and 30:70. Three factors were then determined by simplex centroid design; sugar (0-100% or 0-50 grams) citric acid (0-100% or 0-5 grams) and pectin (0-100% or 0-3 grams) which the sum of them equivalent to 100% while other ingredients remained constant. Analysis of the data was performed using ANOVA and Mixture Response Surface Models. The results indicated that the highest adhesiveness force and gumminess of mulberry fruit leather product were founded when the weight ratio of mulberry fruit to water was 70:30. The amount of sugar acid and pectin had effects on water activity (Aw) texture profile and sensory score of overall liking of product. From contour plot the predictive models were obtained by plottin g the contour line of all sensory attributes with acceptable score greater than 5.5 and thus the optimization area was selected. After overlapping contour plots an optimal formulation obtained was composed of 40-70% sugar 0-5% citric acid and 30-55% pectin. The sensory score of overall liking of product using a 9-point hedonic scale was 6.3. The water activity (Aw)adhesiveness force cohesiveness and gumminess of the prototype mulberry fruit leather product was 4.9 945.11 g. sec. 0.85 N and 452.12 N. respectively.

The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that the product using1:10.05 of boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of brown sugar to the juice weight was accepted most in all aspects: appearance color flavor taste texture(mouth feel) overall preference; the mean scores were 7.46 7.53 7.73 7.63 7.55 and 7.68 respectively. This indicated that the product was very much and most accepted. The lightness (L*) the greenness (a*) and the yellowness (b*) were at 18.34 -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was 6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no physical or chemical change. All the microorganisms found did not exceed the Ministry of Public Health standard 2013. One hundred grams of the product contained 24.00 kcal 5.79 g carbohydrate 0.22 g protein 0.80 g fiber 8.40 g calcium 0.20 g iron and 14.00 mg iodine 84.00 sodium μg 1056.04 μg beta-carotene 360.00 μg phenolic compound of Alice and 1160.00 μg chlorophyll. The consumers’ test result indicated that most consumers accepted the product at the moderate level; and 94% of them were interested in buying at 20 baht per 180 ml glass bottle of the product

The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.