From the development of broken-milled rice berry for the elderly to commercial overall it was found that there are 4 types of products that the elderly accept included 1.Ready to consume broken-milled rice berry with fried mackerel with shrimp paste sauce. 2. Ready to consume rich ingredient rice berry grains. 3. Ready to consume Stir died broken-milled rice berry with hot yellow curry paste. and 4.broken-milled rice berry burger. Found that the consumer rated the features in terms of color smell texture taste and the allover liking is very much to the most. The consumers gives the score of the product likelihood score 3 is highest. Nutrition studies of all four products which are 1.Ready to consume broken-milled rice berry with fried mackerel with shrimp paste sauce. 2. Ready to consume rich ingredient rice berry grains. 3. Ready to consume Stir died broken-milled rice berry with hot yellow curry paste. and 4.broken-milled rice berry burger found that: all four products are healthful and provide nutrients including essential and beneficial vitamins for elderly whether it be vitamin A D B12 K calcium Thymine Niacin phosphorus etc. Which these nutrients and vitamins cannot be synthesized by the body itself also inhibits the deterioration of the organs of the body and prevents various diseases that commonly occur in the elderly. And from microbiological examination for storage study by containing all four products in an opaque package with a list and can withstand over 110 degrees Celsius storage by temperature control does not exceed four degree Celsius for seven days. The results that within seven days there are no microorganisms yeast and mold have been found in four kinds of products which shows that storage by temperature control does not exceed four degree Celsius can be stored without harm to the consumers.

In this study natural rubber latex/chitosan (NRL/CT) composites were prepared by latex mixing. The effects of chitosan on latex properties and physical Properties of NRL/CT composite films were focused. It was found that there was no significant change in the latex properties with increasing CT content. Increasing CT contents of 0.5 to 8.0 phr caused the rising of 300 % modulus of the NRL/CT composite whereas the opposite trend was found for tensile strength and elongation at break. The antimicrobial efficacy of the chitosan-incorporated rubber was slightly enhanced from that of the non-chitosan rubber. By comprehensive consideration CT content suitable for antibacterial gloves according to Thai industrial standards (TIS 1056-1: 2013) was 1 phr. For other latex products that require high modulus and antibacterial activity such as tubing pillow foam rubber nipple and catheter CT could be used at higher contents from 2 to 4 phr.

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.

This paper presents the investigation of pozzolanic reaction of rice husk ash blended with fly ash by accelerated curing. The compressive strength of cement paste containing rice husk ash blended with fly ash at 30% by weight of cementitious material (PBA-30) was studied. The temperature curing at 60 70 and 80oC were parameter of test in order to determine the suitable temperature and curing period on strength development of cement paste. The ratio of rice husk ash to fly ash was 1:1 by weight and the ratio of water-to-binder (w/b) was 0.38. The test results found that the accelerated curing of PBA-30 at temperature of 60oC for 5 10 and 45 hours had comparable compressive strength to PBA-30 with normal curing at the age of 37 and 28 days respectively. As a result of accelerated curing the calcium silicate (CS) which effect on strength development of cement paste was increased. According to the X-ray diffraction analysis the calcium silicate content in cement paste was comparable. Therefore it can be use accelerated curing to investigate the poozolanic reaction of rice husk ash blended with fly ash within 48 hours.

At the present the studies on the Mahachanok jam product is limited. The objective of this research was to study in the textural syneresis and sensory characteristics of Mahachanok jam from three types of geldings (pectin galactomannan and carrageenan) and different storage conditions (room temperature 4o C) for 1 month. It was found that the gel strength rupture strength and brittleness of the Mahachanok jam from carrageenan and galactomannan were higher than pectin (p≤0.05). When the jam was stored at 4oC jam from pectin had highest brittleness and jam from galactomannan had syneresis more than carrageenan and pectin (p≤0.05) respectively. The jam was stored at 4o C found that the syneresis was lower than stored at room temperature. For sensory evaluation the overall acceptance of Mahachanok jam from pectin and carrageenan were higher than galactomannan with the mean of like score between slight to moderate.