Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

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.

The purposes of this research were to study and development of plastic fiber furniture : Ruean-Thai Jak-San Group Sri-Pran Sawang-Ha Ang Thong with the study from the test of sampling group of Ruean-Thai Jak-San Group Sri-Pran Sawang-Ha Ang Thong with appropriate qualifications ideal to enter the conversion process with the research results demonstrated hereunder. The results of the research were with findings in respect of Production Analysis Standard Criteria in respect of Design with the mean of 3.99 rated as Good Level. And Satisfaction of the consumers of Ruean-Thai Jak-San Group Sri-Pran Sawang-Ha Ang Thong with the mean of 4.43 rated as Very Good Level. Consecutively in respect the Production with the mean of 3.86 rated as Good Level. Overview with the mean of 4.26 rated as Good Level.

This project was to design and development of Satin Silk for applying innovative Thai fabric with Jacquard (JACQUARD). This purposed to study and develop of satin silk pattern with Jacquard (JACQUARD) to be effective. There are 4 steps as follows:1) Study the traditional satin silk production process by database study pattern color and pattern including the satin silk woven process that was related during of time to complicate satin silk woven process 2) Apply the data and design the satin silk pattern on the computer program (CROSS STITICH) 3) Transfer the knowledge extend the folk wisdom and publicize the usage of satin silk woven method that applied by Jacquard (JACQUARD to the group of satin silk community enterprise at Ban Phon Phon subdistrict Kham Muang Kalasin District Kalasin province to promote and preserve satin silk indigenous fabric 4) produced the serpent striped of satin silk woven that called two color of satin silk that had consisted the main pattern separated striped pattern and fringed bouquet pattern. The study found that satin silk woven by Jacquard (JACQUARD) can reduce problems in various areas. There were 1) Reduce the manual labor raised the heddle that usually used 3 persons including the weaver to raise it while the Jacquard (JACQUARD) could controlled the heddle by only one person 2) Reduce the time to weave less 3-5 times when compared to the length of fabric with a width equal. 3) Reduce the woven process problem could be continuously and could be changed woven pattern quickly without to go up the heddle or collected by applying Thai fabric with the innovative Jacquard (JACQUARD). It made to reduce some work could be woven special satin silk pattern and conserve traditional pattern to result in satisfaction of the consumer group to gain popularity expand the market add new consumer groups and brought the fabric to top in costume and apparel accessories textile product.

The objectives of this research were to study 1) the marketing mix factors of choosing derlers of Japanese imported wind instruments 2) consumer loyalty of choosing derlers of Japanese imported wind instruments and 3) to study the influence of marketing mix factors in choosing derlrs of Japanese imported wind instruments. The sample group was 240 consumers who chose to use sales representatives Japanese imported wind instruments. The questionnaire was used to collect data in the metropolitan areas. The data were analyzed using statistics including frequency percentage mean standard deviation and multiple regression analysis which was applied to test the hypothesis. The study result indicated that most respondents were males aged between 31 - 40 years old working as engineers earning monthly income averaged between 20001 - 40000 baht. The marketing mix factors of Japanese imported tools dealers in terms of the distribution channel was considered highest followed by the price process personnel product physical characteristics and the marketing promotion respectively. Regarding the consumer loyalty in choosing Japanese imported wind instrument dealers the highest was word of followed by the price sensitivity purchasing intention and claim behavior respectively. The hypothesis testing reveal that the marketing mix factors in terms of price did influence the loyalty in all aspects namely word of mouth purchasing intention price sensitivity and claim behavior. Therefore the hypothesis was accepted. The marketing mix factor related to product had no influence on loyalty in every aspect such as word of mouth purchasing intention price sensitivity and claim behavior. Therefore the hypothesis was rejected. The marketing mix factor related to the process and price that influenced the consumer loyalty towards word of mouth in choosing dealers of Japanese imported wind instruments. The marketing mix factors related to price sales staff and distribution channels influenced the consumer loyalty in choosing dealers of Japanese imported wind instruments. The marketing mix factors related to price sales staff and process influenced the consumer loyalty and price sensitivity in choosing dealers of Japanese imported wind instruments. The marketing mix factors related to the physical characteristics price and marketing promotion influencing consumer loyalty claim behavior and promotion in choosing dealers of Japanese imported wind instruments.