The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice. Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

Research on the development of home decoration products from woven fabric with origami technique. Sewing and Craft Community Enterprise Group Khao Kaew Srisomboon District Thung Saliam Sukhothai Province. The objectivity of this project is to study the pattern design and the Development of home decoration products from woven fabric with the origami technique also to propagate product development technology in various forms for interested persons or trader of the textile type in Sukhothai Province Then we did a satisfaction survey for the satisfaction level from 30 persons of the target group The collected data were analyzed using frequency percentage and mean with the following analysis results. Satisfaction towards the propagating product development technology to the development of home decoration products from woven fabric with origami technique. Sewing and Craft Community Enterprise Group Khao Kaew Srisomboon District Thung Saliam Sukhothai Province. The average score of 4.80 which is at the highest level In terms of content most respondents were satisfied with the appropriateness of the training time. The average score of 4.86 which is at the highest level For the lecturer the majority of respondents were satisfied with their ability to impart of knowledge. The average score of 4.89 which is at the highest level For facilities was found that most of the respondents were satisfied with media/training materials are up to date and ready for use

Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

This research aimed to study the optimum conditions for making raw lime from shells which consisted of 9 conditions: calcined at three levels of 700 800 and 900 degrees Celsius for 1 2 and 3 hours. Calcium element content in raw lime using X-ray fluorescence (XRF) measurement and structural analysis of calcium compounds by X-Ray Diffraction (XRD). The research results were found. 1. Optimal conditions for making lime mortar are temperature 800 degrees Celsius duration 2 hours. The physical characteristics of raw lime are white and porous. 2. The calcium content from the shells calcination at 800 degrees Celsius for 1 2 and 3 hours was 98.22% 96.70% 97.89%. 3. Changes in the calcium compounds of raw lime obtained by calcining the shell at 800 degrees Celsius for 1 hour were mainly found in the form of calcium carbonate (CaCO3). At 2 3 hours calcium carbonate (CaCO3) is mostly converted to form calcium hydroxide (Ca(OH)2)compound calcium oxide (CaO) compound is formed.