“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry beetroot spinach. Pumpkin and millet in different KhanomLeumKleun3 levels.Planning of randomized complete block (Randomized Complete Block Design RCBD) applied to the evaluation of sensory quality in appearance. Color smell taste texture and overall by means of taste was rated as 9 level (9 - Point Hedonic Scale) analyzed the average. Analysis of variance Analysis of Variance ANOVA and compared the difference of the average by statistical software. The study of the mulberry supplementinKhanomLeumKleun at the level of 10% weight of pastry. Recognized in the appearance color smell taste and preference by the overall average score 7.80 7.70 and 7.58 7.56 7.56 respectively. The texture the taste the level of 5% by the score 7.36 when analyzing variance. Comparison and contrast it was found that the appearance of color smell taste texture overallno statistically significant difference at the 0.05 The study of usingbeetroot supplement in KhanomLeumKleunat the level of 15% residuary bequest weight of pastry. Recognized in the appearance color smell taste texture and overall by the score 8.24 7.89 7.90 and 8.00 8.00 8.24 respectively. When analyzing the differences found in the appearance color smell taste texture and overall liking. The difference is statistically significant at 0.05. The study of usingspinach supplement in KhanomLeumKleunat the level of 10% residuary bequest weight of pastry.Recognized in the manner of appearance texture smell The taste and preference for overall scores 7.41 7.05 preference and 7.51 7.55 7.58 Respectively and the panelists accepted in color at the level of 15% average 7.21 preference when used to analyze the variance and compared the difference in statistics. It was found that the texture taste and preference overall. There were significant differences at the level of 0.05.

The objective of this research to study the basic formulas of Thai egg custard type of cutting corn kernel physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner laboratory. The results show the basic formula of Thai egg custard be recognized to study in the next step. The results show the basic formula of Thai egg custard accept on the like moderately (7). Then conduct 3 type of corn kernel are whole slide and chop for choose by 30 examiner laboratory. The examiner choose slide of corn kernel in enhancing of Thai egg custard at 20% 30% and 40% by total weight. The result show that the % of enhanced slide corn kernel was significant in acceptance and color liking (p<). The texture profile analysis of sweet corn Thai egg custard75.98 to 111.08 of firmness and-30.72 to-35.04 of Cohesiveness. The chemical composition of 20% slide sweet corn kernel Thai egg custard were 243.86 Kcals of total energy 95.95 Kcals of energy from fat6.25 of protein10.66 of fat0.91 of ash29.87 of carbohydrate and 1.70 of crude fiber. However enhancing of sweet corn in Thai egg custard can be extra Consideration of chemical composition of ingredients such as sugar and starch for acceptance of Thai egg custard of these features may affect to physical properties such as in color and texture of production should be intensive studied.

This research has the objectives to study basic recipe of snow skin mooncake to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow skin mooncake flour stuffed with sweetened bean filling adding banana flour. From the study results it is found that a test of the basic recipe of snow skin mooncake using 40 tasting persons who are instructors in Food and Nutrition Food and Nutrition Science and Food Service Industry by using method of giving score according to 9-point hedonic scale; it is found that the tasting persons gave favorite score to the third recipe of snow skin mooncake from moderate level to high level (7.49-7.99). After that the study was conducted to study the appropriate amount of banana flour in snow skin mooncake stuffed with sweetened bean filling by using banana flour replacing some part of flour in three different levels namely 40 60 and 80 per cent of all flour ingredient; it is found that at 80% the tasting persons recognized it from moderate level to high level (7.49-7.53). When the researcher brings the results to conduct variance analysis and find statistical difference it is found that the characteristics in the aspects of overall color taste texture and favorite do not have the difference with significant level at 0.05. When the period in waiting period of banana flour replacing some part of flour in Snow Skin Mooncake stuffed with sweetened bean filling in different periods was conducted at 3 levels namely 30 60 and 90 minutes it is found that at 90 minutes the tasting persons recognized from moderate level to high favorite level (7.51-7.78). When the researcher brings the results to conduct analysis in statistical difference it is found that the characteristics of appearance smell taste and texture do not have difference with statistical significant level at 0.05. As for the overall color and favor they have difference with statistical significant level at 0.05.

The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50% 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)