The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

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 aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

The proposes of this research were to Home Decorative Product Development by Dyeing with Natural Dye from Klun Leaves (Golden shower: Cassia fistula). The effects of dye and mordant in dyeing silk fabric with Natural Dyestuff from Klun Leaves (Golden shower: Cassia fistula and textile testing standard AATCC in colour fastness: washing. The researcher used 20 percent of concentration and Textile Testing standard AATCC as follows. The result showed that the extraction of color from Klun Leaves (Golden shower: Cassia fistula. Dye extracted from the leaves of brown. The second night it will be a dark brown color. In this study using hot-dyed water. When left for 24 hours the water is dark brown. In this research 1. silk is dyed with natural dyestuff from Klun Leaves (Golden shower: Cassia fistula without mordant. There are light yellow colour. 2. The effect of dyeing silk with natural color from the tree. Without the help of additives found. Yellow But after washing the intensity of the color on the cloth fades a little. 3. The effect of dyeing silk with natural color from the tree. Five types of additive were added at 20 percent concentration namely vinegar lemon juice water rust lime and saline. The results showed that all five adjuvants were effective after washing the color intensity on the fabric. 4. Conducting technology transfer. Most of the participants were satisfied with the highest level of satisfaction in all questions.