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.

The objectives of this research are to select basic recipe for bread sticks fine proper amount of raw salted egg white to add to bread sticks study acceptance of bread sticks enriched with raw salted egg white and to study the change in amounts of protein in basic recipe of bread sticks and the raw salted egg white added one. The products were evaluated by sensory method regarding color odor taste texture and overall acceptability using 9-poin Hedonic scale. These bread sticks enriched with raw salted egg white used the egg white left over from the egg yolks used in the making of Chinese pastry (Kanom Pia) This research found the recipe to be best accepted. The study of proper amount of raw salted egg white at 5 10 and 15 percent added to the basic recipe found that 10 percent of raw salted egg white received the highest acceptance. Consumers accepted 10 percent raw salted egg white enriched bread sticks at the highest level of 37.5 percent. The study of protein content of raw salted egg white enriched bread sticks were a little higher than the basic recipe. Keyword : Bread Sticks Raw salted Egg white

Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White Powderin 3 levels that are 4 6 and 8 percent of weight coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05The research shows that 8 percent of Egg White Powder in the best substituted amount as an ingredient of KhanomBunga buda by the appearance color flavor teste texture and overall the average points are 7.86 7.84 7.797.72 7.76 and7.93respectively. The analysis of variances and Range Test are significant difference in the level ofstatistical 0.05 Study the nutritional value of Khanom Bunga Buda 100 grams is 356 calories of energy Moisture content of 20 percentCarbohydrates 62.9 percent 8.91 percent proteinFat 7.92 percent and 3.77 percent fiber.

The purpose of the project is to study basic recipe of khanom sōmmanat by selecting 3 recipes to determine the acceptability of the teste. Which use zuek in 3 levels that are 5 10 and 15 percent of weight Baked coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05 The research shows that 10 percent of zuek in the best substituted amount as an ingredient of khanom sōmmanat by the appearance color flavor teste texture and overall the average points are 7.80 7.68 7.86 7.96 7.95 and 7.84 respectively. The analysis of variances and Range Test are significant difference in the level of statistical 0.05.