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.

This research had the following objectives: 1) To compare roasted and fried Sangyod rice grain products. 2) To find proper proportion of puffed Sangyod rice grains to other seeds. 3) To find storage life of puffed Sangyod rice grains mixed with other seeds product. 4) To calculate cost of production of oil free puffed Sangyod rice grains mixed with other seeds product. Results found that physical properties of roasted Sangyod rice grains puffed and expand better than the fried ones. Consumers preferred the roasted grains to the fried oned because less oil was consumed which was good for health. In developing puffed Sangyod rice grain product Consumers accepted the second formular of 50:50 proportion of puffed Sangyod rice grains to other seeds better than the other proportion of 30:70 and 70:30. The results were statistically significant. This formular was used in storage life study. Results found that the product can be kept 7 days at ordinary room temperature Microbial growth was observed every two days. Mold and yeast counts and water activity were studied. No mold nor yeast were found in day 0 water ativity was 0.58. No mold nor yeast were found for 7 days. Cost of production of puffed Sangyod rice grain mixed with other seeds product was calculated. The material cost was 95 Bahts. 30% processing codt was 29 Bahts for 50 pieces of product. The average cost per piece was 2.10 Bahts.

The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then cow’s milk was substituted with Murrah milk in the ratio of 100%:0% 50%:50% and 0%:100%. According to the sensory quality assessment the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10% 15% and 20% respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy protein calcium and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results 81.33% of participants approved of the Murrah milk caramel custard. Also 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.

The purpose of the research entitled product development of imitation milkfrom Water Caltrop was to study the formulas and production processes of milkimitation products from Water Caltrop to study the quality changing during storageand to study consumer acceptability of this product. The results of the study offormulas and processes and conducted tests on chemical composition physicalquality microbial quantity and sensory evaluation found that suitable for preparingmilk from Water caltrop to be used in the production of milk imitation products fromWater caltrop Is the amount of water chestnut: water in the ratio 1: 2.5 (weight: weight).The amount of xanthan gum which is used as an appropriate stabilizer is 0.1 % of thetotal ingredient and effect to the product has the same texture and not separate thelayer. After storage at 5±1°C for 9 days this product was shown to be safe forconsumption. The developed product was 29.22 kcal/100g and protein fat andcarbohydrate content were 3.37 0.22 and 3.42 respectively. The consumer giving themost importance to the health benefits and the Novelty or products. All of consumerwere accepted on the product for beneficial of health. The consumers test resultindicated the most consumer accepted the product at the moderate level and 82% of them were interested in buying at 20 baht per 189 ml glass bottle of the product.