The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of the cookie product from oat power and the acceptance of the customer about the Whole Grain cookie product by having 40 testers which are students in faculty of technology home economics Rajamangala University of Technology Phra Nakhon. There are 5- ponit hedonic scale questionnaire. The comparison of the average uses Duncan’s New Multiple Range Test (DMRT) The tasting result found that the amount of oat power that has been used instead of wheat flour 100 percent has the most acceptances. When study about the nutrition of the Whole Grain cookie products from oat powder found that it found that they provide 68.64 Kcal carbohydrate 5.20 grams protein 1.48 grams and fats 5.33 grams. Then study more about the acceptance of Whole Grain products from oat powder. It found that the customers were satisfied with Whole Grain product from oat powder at good level and the customers accept the products from oat powder about 97.5 percent.

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry to study volume of four types of using rice bran oil shortening substitute margarine pastry in puff pastry at shortening 0% 25% 50% 100% percent of total margarine pastry weight. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). From the study on the amount of four recipes of using rice bran oil shortening substitute margarine pastry in puff pastry. The basic formula 0% 25% 50% and 100%. The tester acceptance of shortening 25% formula most. In terms of color flavor taste texture and overall liking in medium. The basic formula 0% and shortening 25%. The tester acceptance in terms of appearance higher than other recipes liking in very. When the variance was analyzed and statistical difference was compared It was found that the appearance color flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

Durian has been very popular not only local people but also tourists. As a result there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but contains high amount of crude fiber. This research aims to study using durian rind powder to replace wheat flour in butter cakes at 5 10 and 15 % (w/w) (DRB-5 DRB-10 and DRB-15). Physical properties chemical composition and sensory evaluation of the butter cakes were analyzed. The results showed that durian rind powder contained 51.43 % of crude fiber. Increasing of durian rind powder in butter cakes showed significant decreasing of lightness (L*) blue–yellow component (b*) springiness and cohesiveness values while green–red component (a*) hardness and gumminess values were significantly higher than the control sample (BC) (p≤0.05). Dietary fiber content of the products shown significantly increased by 13.98% for DRB-5 48.92 % for DRB-10 and 54.84% for DRB-15 as compared with BC (p≤0.05). The acceptance scores of DRB-5 including appearance odor taste texture and overall liking scores were highest. There are 300.28 kcal for 1 serving of butter cake which contain 1.70 gram of dietary fiber. However durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further studies.