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 The project design and development of contemporary Product decoration for real wood identity in Thai Waterfront Architect. Study materials are made of product for Thai Waterfront Architect. The appropriate form furnished house has many of the current medium. Products include standard tests to determine the standard of real wood identity in Thailand architecture l in the structure of furniture design. The research The project design and development of contemporary Product decoration for real wood identity in Thai Waterfront Architect. vetiver from interviews with experts in the design. Conclusions regarding the manufacture and design of a study to determine specialists as appropriate. Researchers have taken a home furnishing is correct. Then residents of the residential-sized survey about home furnishing 200 who works as follows. Front of the house. The average was 4.85 most of the comforts average was 4.55 most security average is 4.75 most of the design value is 4.95 the overall satisfaction is at its greatest. The test standard furniture. The testing of materials furniture product decoration for real wood identity in Thailand architecture Static force acting on the basis of a test ride. The static force exerted on the backrest. In the test criteria. The static pressure test on the arm to the side and the force acting on the wing surface at the head. In the test criteria. The static pressure test on the press arm. In the test criteria. Criteria to test the force exerted on the seat and the backrest against the switch. In the test criteria. Force acting on the basis of the test. In passing the test. The impact tests and shock at the surface of the bracket. In the test criteria. Criteria for testing for the one side then drop free In the test criteria.

This research was the basis for the design and development of home furnishings. Plastic woven from strands The woven plastic house hunters Si district seeking offense.The bulk sample from the production community in Angthong to represent the group of 50 people the researchers used a random sample quota (Quota Sampling) to obtain the desired characteristics of the sample. Then accidental sampling (Accidental Sampling) to the full amount required at the point of data collection and consumer groups. The research group defines a consumer as a representative group of 100 researchers by means of random sampling accident (Accidental Sampling) using questionnaires. The research found that The consumer and producer is of the opinion that the same approach in product form. The variance from the statistical products one is different with the two and there is a difference with the three products including the two have differences with the three significant at 0.05 number. three topics including the proper shape the suitability of woven pattern the suitability of the paint used on the products one has different products and the two products three. Significant at 0.05 Number 1 are beautiful and there is no difference between the three topics are appropriate for your size proportion appropriateness of materials used as components the adequacy of benefits. The analysis assessed consumer satisfaction with the products of home furnishings. Woven from plastic The woven plastic house hunters Si district seeking offense that overall consumer satisfaction with the product level. In the subsection are satisfied with the products good deal as well.

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.