The purpose of this research was to design and carved soap products for gift and souvenirs and to study the opinions on the product design from carved soap products as gift souvenirs. The tool was questionnaire as the collect data from 7 experts and 100 samples. The data were analyzed by frequency percentage and mean in the form of tables and description as follow: 1. Most experts commented that should develop the product design from carved soap to difference from another one in the market. In addition the problem of creating product design from carved soap should be explain how to use chemicals to help maintaining. Then developmental guidelines should provide a number of useful uses and show polyester resurfacing on carved soap it is suitable because of keeping them were not broken. Moreover the polyester resin coating is too thick it was effect pattern craving more clearly Finally they chose the second sketching ideas because the product can hang on the wall and put in the table. It is quite look natural. 2. The samples opinions on the products of carved soap as a gift found that the design at the high level the average was at 4 . 1 5 . The overall aesthetic was at the highest level at 4.23 in terms of value and utility. The overall score was at 4.23.

The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk milk products and drinking beverages which have some milk should or should not consume. This research was aims to make a manual preparation about drinks for the monks which focus on milk and milk products for give the data and detail of raw material ingredients process. From the results found that the Forest monastery (Wat Pah) has the strict laws and statutes more than the temple (normal monastery) by the rules such as: the Buddha commanded by the discipline sect duration time types of raw material ingredients process and other depends on the policy for each temple. Therefore the monk and temple boy must study very well about information and nutrition facts or food processing.