The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume. Keyword: jelly Karonda fruit instant fruit juice fiber sorbet ice-cream yoghurt concentrated sauce mixed drink

The research purposes were aimed to study the demand for Thai scented popped rice packaging to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district Bang Phli District Samutprakarn Province and transfer the obtained knowledge to the interested one and community. The population and samples of the research study on the demand for Thai scented popped rice packaging product development from a handicraft community in Bang Kaew SubdistrictBang Phli District Samutprakarn Province were 50 handicraft workers including 38 womenmostly housewives and 12 men. Most of their professions were labors aged between 31 and 60years old. The samples that were 31-40 years old were accounting for 20 percent 41-50 years oldaccounting for 44 percent and 51-60 years old accounting for 20 percent of the group. The research tools used to collect data was the questionnaire administered to evaluate the satisfaction of the Thai scented popped rice packaging. The results of the study revealed their needs on these following features: the materials used in the production of Thai scented popped rice packaging to have a mixture of paper and plastic accounting for 54 percent and the environmental -friendly packaging accounting for 26 percent. In terms of the packaging size 64 percent of the group agreed with the size of 21.0x29.7 cm (A4) and 36 percent for 14.85x21.0 cm (A5). Concerning the objectives of the use of the Thai scented popped rice products 66 % was used as presents and 34% as souvenirs. In relation to the distributing location 54 percent believed the products should be available in the provincial souvenir shop and pricing should base on the size of Thai scented popped rice packaging: 21.0x29.7 cm. (A4) priced 500-800 Baht accounting for 36% and 14.85x21.0 cm. (A5) priced 200-300 baht or accounting for 30 percent. The majority of the 30 participants were female accounting for 10.00% aged 46-55 years old or 46.67% revealed in the evaluation that their satisfaction regarding the project was at the highest level with the mean of 4.65 or 91.67%.

This research study was aimed to investigate 1) elementary Information economic and social factors 2) happiness 3) compare the level of happiness classified by elementary information and economic factors and 4) study the relationship between social factors with the happiness of the people. The sample consisted of 400 people living in the community of National Housing (Wat PhraNgoen). The statistics used were frequency percentage mean standard deviation the comparison of t-Test and f-Test with one-way ANOVA and Pearsons Product-moment correlation coefficient. It was found that most of the samples were married females between the ages of 41-50 years old with high school education (M.4 - M.6) or vocational training. They had their own business and the number of family members were one or two persons earning the personal income per month of 10001 - 15000 per person and the family income per month of 10001 - 20000 Baht without the implementation of the household accounting. Their household expenses included the payment for water electricity and other utilities. Most of them had liabilities and had to make the payment of 29.44% for debt repayment on time. The debt settlement was moderate with a few savings each month and the income was closely equal to the expenditure. In the overall the people had practical social factors. In the overall each aspect also yielded high level of family leisure and personal relationship while the remaining three including the social relationship living behavior and the community characteristics were moderate. In addition the results revealed that senior people number of family members and the difference in debt payment had different levels of happiness in the overall. The social factors had a low positive relationship with the happiness of the residents living in the community of National Housing (Wat PhraNgoen) at the .05 statistic level.