This study was aimed to explore the needs for vocational art crafts training needs for the senior association in Karnchanaburi. The questionnaire with the reliability of 0.88. was used to explore the needs for the art crafts training for the career development. The samples were 30 people in the senior association in Karnchanaburi. The results showed that most of the samples were 61-71 years old and most had the primary education followed by secondary education. Their former occupations were business owners who were married and some were married and had congenital disorder. It was found that most of the participants wanted to be trained to fold towels into the shape of animals followed by scrap fabric rugs. As for the training period throughout the course most participants required 2-3 day trainings from Monday to Friday 08:00 to 16:00 in order to make money. The second to that was to practice meditation and the third was to use the knowledge acquired in everyday life.

Research on the development of souvenir products from research and development of scientific research applications using scientific research methods Create a blog as a tool. Ask experts in the development of souvenir products that are suitable for weddings. 3 types. Most experts choose the format. Contemporary styles and modern forms of invention with a pattern that is not ancient and not too advanced. The colors of contemporary styles are adjusted with modern styles. Cost reduction in the production of souvenirs Then comparing the efficiency of the odor release between perlite stone scent decoration and postmodern. Based on gas chromatography-mass spectometry (GC-MS) technique it was found that the release of the aroma of perlite coated with non-coated peril stone film And postmodern in various time periods that are measured by% peak area Compared by setting it in the open system Saw that the amount of substance decreased with time The coated perlite stone keeps the smell well after 23 days more than the coated perlite stone. And the bushes that have released the fragrance for a minimum of 11 days Then study the satisfaction of the target group on the development of the perlite stone by the scent decoration. By dividing the 4 aspects of the study namely the product side it was found that most respondents had the highest level of satisfaction (4.60) in terms of materials. Most respondents were satisfied at the highest level (4.70). The respondents were satisfied at a high level (4.39) and the value of the respondents were mostly satisfied at a high level (4.15).

This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly

Chanee Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake sponge cake and chiffon cake be used in this research. Increasing of durian rind powder substitute for wheat flour to effect increasing of crude fiber in all cake sample meanwhile decreasing in color and volume of all cake sample which acceptance affects. Consumer acceptance test in Potential Development of cake products with Flour from durian peel project for 100 tester found that most testers are more than 80 percent acceptance in the product of Potential Development of cake products with Flour from durian peel project. For the Technology propagation of the Potential Development of cake products with Flour from durian peel project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. Based on the research results the maximum replacement potential is 10%. Increasing this amount of substitution will have an effect on the appearance. And color features. Especially the texture feature. Therefore the study should be further studied on the methods of production. The durian peel is more detailed. This may result in the development of high-fiber pastry products. To help improve the sensory properties. These features affect product adoption