Broken rice of Thai cross breed black rice Riceberry was an under-utilized agricultural by-product that contains high content of anthocyanins the multiple health benefits flavonoid. In this study these anthocyanins were used to develop healthy dark hocolates. The anthocyanin extract from the broken Riceberry rice was prepared into anthocyanin powder using freeze-drying technique in which maltodextrin was used as a carrier material. Healthy dark chocolates were prepared by replacing cocoa powder with anthocyanin powder by 5 10 and 15 g/g cocoa powder which respectively delivers DC5 DC10 and DC15 anthocyanin-fortified dark chocolate bars. The color analysis showed no blooming (undesired white color at the chocolate surface) in all chocolates. The increase the anthocyanin powder content significantly decreased the hardness of the dark chocolates (33.9-27.2 N). Total anthocyanin content (TAC) in the dark chocolates increased respectively as anthocyanin powder content increased. The health benefit of the anthocyanin-fortified dark chocolates was improved as the DPPH antioxidant activity of all treatments was 4-9% higher than that of the control DC0. Sensory evaluation revealed that DC10 received higher liking scores (6.4-7.5) than the DC0 indicating more consumer preference. The anthocyanin-fortified dark chocolate delivers an alternative strategy to improve the health property of chocolates. This application of anthocyanin from the broken Riceberry rice could help increase the value and the utilization of Thai agricultural by-product.

This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected from five local groups five produce of wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake By interview Try making Bring samples Sensory evaluation and microbiological analysis found that wheel cake / fried beans sesame sheet / rice cracker with flossy pork and fish eggs cake. The average scores in all areas was good.The results determine the microbiological quality up to standard in the past. But Chinese Cake with yeast and mold beyond the standard set of standards Assistant. 115/2549 regarding Chinese Cake researchers to develop recipes Chinese Cake training and knowledge transfer processes. wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake. Education shelf wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake shredded and packed in a clear plastic bag PS (Polystyrene) and stored at room temperature. Sensory evaluation of appearance color aroma taste and texture every two days were shredded wheel cake and rice cracker with flossy pork as a second storage product to use in frying oil. Fried beans sesame sheet and Chinese cake plates five-day shelf life packaging foil bag metallic highlights. And a desiccant sachet You can help extend the life products. The present state of our knowledge as to the significance of the product that provide high energy can be details as ancient fried bean at 604 kilocalories rice cracker with flossy pork at 516 kilocalories wheel cake at 470 kilocalories Chinese cake at 427 kilocalories and fish eggs cake at 258 kilocalories respectively. Package design and branding while maintaining a modern Thailand with. The study of consumer behavior and consumer acceptance of products as a tourist in Thailand. Suphanburi Community food product purchase behavior found a place to buy a product that was also the most popular. Shop in the center of the deposit. Reasons to buy most products. To subsidized products from the community Factors buy Is packaging Test results emptied from local products developed into a commercial product both 5 rating in every type of consumer. At a high level Except for the ease of purchase. Because it is manufactured locally friendly. Stock trading is a friendly community. The agency also lacks support the market. Is the only product that consumers rated at a high level. Chinese cake to its consignment to the main tourist attractions. Suphanburi is also available on the website of One Tambon One Product. The five types of products and also to support local products. In most. After the development stage to commercial-oriented agency already has implemented. The transfer of knowledge and technology to manufacturers of theoretical knowledge and technologies. Local Thai Dessert And Packaging Workshop and to develop process to standards. The workshop on nutrition labeling packaging distribution channels overall satisfaction of participants in the highest level.

This research aimed to transfer the participatory rice parachute innovation for rice entrepreneur group by using principles of KM: Knowledge Management in Action in Community (Action Research). Forty people of Uttraradit Province were purposively sampled to participate in five phases of the activities. The first activity was the Education of Knowledge the second activity was the Knowledge Work Rally the third activity was the Cooperative Work Shop the fourth activity was the Mind Mapping Work Shop and the fifth activity was the Evaluation Program. Statistics used in data analysis was descriptive statistics and qualitative information was analyzed by using content analysis method. The information was calculated by percentage mean ( ) and standard deviation (S.D.). Most of the samples were male with the age ranged from 41-50 years. Most farmers were married and their educational level was between Primary 4 and Primary 6. The average household labor amount for rice parachute agricultural practice was four people. Their experiences regarding to the rice parachute innovations were less than three years but 73.5 percent of them were interested in the innovations. Most of them were members of the agriculturist groups followed by the members of Bank for Agriculture and Agricultural Cooperatives. Most of them were farmers who have learned the innovations regarding termite soil grinder soil sprinkler and rice-seeder. As for the overall satisfaction towards KM: Knowledge Management in Action in Community most of them had the highest level of satisfaction and understanding with mean of = 4.56 SD= 0.49. In conclusion the participatory innovation transfer project by providing the know-how to the communities using the KM Principle: Knowledge Management in Action in Community was at the highest satisfactory level.

The purpose of the research was to test the effects of learning orientation and knowledge management capability on innovation excellence and export performance of furniture exporting business in Thailand. The questionnaire was used as a research instrument to collect the data from 185 managing directors of business of furniture exporting business in Thailand. The statistics used for analyzing data were multiple correlation analysis and multiple regression analysis. The results of the research showed that learning orientation had a positive significant an effect on knowledge management capability but it does not a positive and effect on innovation excellence and export performance. In addition knowledge management capability had a positive significant an effect on innovation excellence but it does not a positive significant an effect on export performance. Also innovation excellence had a positive significant an effect on export performance.