This research project aim to develop method for analysis of gamma-oryzanol in rice bran with environmental friendly solvent. The total content of gamma-oryzanol in rice bran was investigated using the combination between partial extraction method with ethyl lactate solvent and the study of factors on partial extraction. The parameters that effect the amount of gamma-oryzanol with partial extraction method consist of weight of rice bran volume of solvent and extraction time were conducted. The result shown the maximum content of gamma-oryzanol that extracted with 50 milligrams of rice bran 5 milliliters of ethyl lactate and 2 minutes of extraction time. The quantity of gamma-oryzanol in rice bran that observed using partial extraction method with ethyl lactate solvent and classical extraction method were 4.23 and 4.32 milligram per gram rice bran respectively. The results from both extraction methods were well agreement. When the extracted rice bran was separated with High Performance Liquid Chromatography the result shown the main compositions of extracted rice bran including cycloartenyl ferulate 24-Methylene cycloartanyl ferulate and campestanyl ferulate. The develop method for analysis of gamma-oryzanol in rice bran using partial extraction with ethyl lactate solvent is easy use only small apparatus in laboratory cheap short-time consuming and use environmental friendly solvent.

The aim of this research was to study protein mineral and vitamin contents in 20 local rice varieties by collecting 36 samples from loei province. Determination of nutritional value of 36 samples showed that it consisted of 7.16±0.15-11.05±0.12 g protein/100 g rice. Khao Niaw Dum Luempua (LR22) showed the highest phosphorus content were 263.85±0.19 mg/100 g. Analysis the amount of iron and calcium by flame atomic absorption spectrophotometry (FAAS). Found that the concentration of iron was the highest content in Khao Homtung (LR7) were 7.31±0.14 mg/100 g And calcium content highest in Khao Niaw Dum Luempua (LR22) as 11.15±0.24 mg/100g. In the analysis of all three vitamins by high performance liquid chromatography (HPLC). khao Sum Bine (HP14) showed the highest beta carotene content were 0.08±0.14 mg/kg. While not detecting beta carotene in local rice varieties 15 samples including Khao Plah Sew Noi detecting beta carotene in local rice varieties 15 samples including Khao Plah Noi (LR3) Khao Hom Sa Ngiem (LR6) Khao San Pa Tong (LR12) Khao San Pa Tongdor (LR13) Khao Soviet (LR15) Khao San Ti Bal (LR16) Khao Lom Pee (LR17) Khao Laotaek (LR19) Khao Plah Sew Noi (LR20) Khao Hom Sa Ngiem (LR27) Khao Homtung (LR28) Khao Phare (LR30) Khao Maw (LR31) Khao Dang (LR32) and Khao Plah Sew Noi (LR35). The results showed that the highest alpha tocopherol and thiamine contents were found in khao Niaw Dum Luempua (LR36) with 16.18±0.09 and 12.08±0.18 mg/kg respectively. The results of this study are useful as basic data for rice consumption local rice preservation and further product development.

This article discusses the offense of citizen journalists in presenting content through online media. The current form of communication in the online media changed from one-way communication to two-way communication. Recipients also change roles from news receptors only to simultaneously become a messenger. The change in communication patterns has resulted in citizen journalists who are responsible for presenting news around them. These journalists however generally preformed their jobs to a particular group of people through ออนไลน์ media such as blogs web sites and social media sites. Without the training in journalism. For the dissemination of content through online media citizen journalists have a great variety of contents and present them in the formats of messages pictures videos live broadcasts via many important social media such as Facebook Twitter etc. and the created websites. The content is published in either legal or illegal manner. The nature of the offense of the citizen journalists appearing in the online media can be identified as follows: 1) presenting false news in the online world 2) presenting political violence content 3) presenting erotic content 4) sexual and obscene 5) serious language expression 6) cyber bullying and cybercrimes: youth falling victim to cyber bullying; being threatened to the verge of scary annoyance and anger; being sexually harassed or abusive with obscenity 7) providing defamatory content and 8) providing offensive materials. In addition this article aims to present the ethics related to the offense of citizen journalists. The laws relating to the offense of four citizen journalists are the Constitution of the Kingdom of Thailand BE 2560 The Criminal Code Act BE 2496 the Act that shall apply the provisions of Part 1 of the Civil and Commercial Code 1992 and the Act on Offenses Against Computer (No. 2) BE 2560; and City Reduces Offender Law.

The objective of this research were 1) Determination of anthocyanin in riceberry rice bran has been 1195.60 mg/L 2) To investigate the suitable amount of riceberry rice bran added into bread. Sensory evaluation revealed that the bread added 10% riceberry rice bran was similar to the bread added 30% riceberry rice bran they received the highest likability scores in terms of in the appearance color odor and taste. However their softness and overall preferences were significantly different (p<0.05). Water activity (aw) of bread added riceberry rice bran at various concentrations 10 20 and 40% were not significantly different (p>0.05) but it sighificantly decreased in bread added 30% riceberry rice bran. For texture analysis the handness of bread added 10-30% riceberry rice bran were not significance increased however the hardness of bread with 40% riceberry rice bran was significantly higher then the bread with the addition of 10%. The color of bread addition with four levels of riceberry rice bran were significantly different (p<0.05). Riceberry rice bran added into the bread reduced the brightness value reduce obesity in bread that has been recognized as having a strong flavor. The bread added 30% riceberry rice bran has been accepted dark purple fragrant rice bran. The outer skin of the bread is slightly dry and sweet taste 3) The shelf life of riceberry rice bran in bread can be stored for 3 days.

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.