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.

The objective of this study was to construct the black pepper prices forecasting model by 4 statistical methods: Box-Jenkins method Holt’s exponential smoothing method Brown’s exponential smoothing method and damped trend exponential smoothing method. Time series of monthly black pepper prices which were gathered from the website of the Office of Agricultural Economics during January 2005 to December 2018 of 168 observations were divided into 2 datasets. The first dataset had 156 observations from January 2005 to December 2017 for constructing the forecasting models. The second dataset had 12 observations from January to December 2018 for comparing the accuracy of the forecasts via the criteria of the lowest mean absolute percentage error (MAPE) and root mean squared error (RMSE). Research findings indicated that for all forecasting methods that had been studied the most accurate method was damped trend exponential smoothing method (MAPE = 6.5773 RMSE = 10.3775)

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.

Changes in muscle protein proteolysis and lipid oxidation of ‘Mu Som’ added with different white and black glutinous rice ratios (w:w) at 100:0 (W100) 75:25 (W75B25) 50:50 (W50B50) 25:75 (W25B75) and 0:100 (B100) during 72 h fermentation at 30°C were investigated. During 36 h fermentation B100 exhibited a higher rate of fermentation than others as indicated by lowered pH and lactic acid production (p<0.05). Due to higher acid production rate the proteolysis of muscle proteins as evidenced by the increase in trichloroacetic acid (TCA)-soluble peptides and smaller molecular weight of proteins appeared as electrophoresis were more pronounced. These might contributed to higher released water and expressible water as well as pale color. Higher black glutinous tice higher released water and expressible water were observed. The lipid oxidation in all samples was observed during fermentation. All samples had no difference in likeness scores of all attributes (p>0.05). From the results the ratio of white and black glutinous rice might contribute to proteolysis which effected on released water of Mu Som.