The study aimed to :1) create a standard formula for frozen rice berry flour Khnom Tien 2) study the defrosting process using a microwave and 3) evaluate consumers’ acceptance. The physical properties sensory evaluation chemical composition and microbiological quality were studied. To create the formula substitution of riceberry flour for sticky rice flour at 20 30 and 40% weight per weight were used and studied. It was found that Khnom Tien with 20% of rice berry flour in substitution for sticky rice flour was accepted most on appearance smell taste and overall appearance but texture (stickiness) was accepted at “a little level”. To improve the texture arrowroot flour was added to increase amylopectin. The result showed that the addition of 7.5% arrowroot flour for the total flour weight was most accepted in all aspects. The results of the physical quality analysis indicated that the stickiness value was to that of the basic formula. The standard formula of riceberry Khnom Tien contained 80% sticky- rice flour 20 % of rice berry flour to sticky- rice flour (w/w) 7.5% of arrowroot flour to the total flour weight(sticky rice flour and riceberry flour weight)500g palm sugar and 800g Gnaphalium affine juice. Microwaving at 600 watts for 2 minutes or at 800 watts for 1.30 minutes could be used in defrosting Khnom Tien. The product could be kept for 60 days at -18 ºc; none of the microorganism yeast or mold was found. One hundred grams of the product provided 249.4kcal energy 5.17g carbohydrate 1.12 fat 3.66g protein 0.41g fiber and 0.81mg anthocyanin. The consumers accepted the product at “much” and “moderate” levels; 95% of them were interested in buying the product sold in a department store/ supermarket at 36 baht for one plastic box containing 4 pieces of Khnom Tien.

This research has a purpose. To study the perception level of the Faculty of Business Administration personnel on Internet news dissemination. This may affect the offense under the Computer-Related Crime ACT B.E. 2550 (2007). This research is quantitative research with the questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon Bangkok. The researcher conducted several statistical analyzes including Frequency Percentage and Mean. The sample consisted of 60 people 22 men and 38 women 36.7% and 63.3% respectively. The age group was between 18-45 years. There were 30 and 25 respectively and there were 83 graduates in the masters degree 83.3 followed by doctoral degree and bachelors degree. Concluding that the 36-40 age group had the highest level of knowledge the average was 3.571429 followed by the 31-35 age group 41-45.46-50 51-55 respectively and the smallest group. In the age range of 21-25 the mean is 2.809524 and the level of separation is based on the degree. Masters degree has the highest cognitive level of 3.425714 followed by undergraduate level. And the lowest degree is the diploma level.

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.

Khao’ Niao Dam is a grain which has anthocyanins pigment. Rice flours contained high protein content more than white grain and have higher water absorption. The white rice flour had higher swelling power and lower solubility than 6 rices flours. Amylose which content in the white rice flour is peak viscosity final viscosity setback and pasting temperature than the waxy rice flours. The objectives of this research were to formulate and determine the appropriate condition for sensory test on the rices powdered beverage products to consumers in terms of color flavor sweet taste viscosity and preference overall. Starting from the basic formula 3 formula is a formula that consists of Germinated brown rice drying were 23.33 % millet drying were 3.33% soybean powder were 6.67% powdered milk were 13.33% sugar were 33.33 % and cream powder were 20.00%. Acceptance scores of 7.60 and then to research the use of Germinated brown rice drying a substitute for cream powder in the manufacture of rice powder beverages into 3 levels such as 50 75 and 100% the amount of Germinated brown rice drying a substitute for cream powder 100 % has been the most acceptance. Then the ratio of rice flour 7 the appropriate type of beverage rice powdodor and viscosity of the beverage rice powder for 3 formulas were formulated with Black Glutinous flour were 10.00% the most acceptance. The study of soybean powder substitute millet powder in the manufacture of rice powder beverages to reduce the viscosity into 3 levels: 50 75 and 100%. The result showed that the suitable of soybean powder substitute millet powder were 100% and the most acceptance. This study used amount of soybean powder and milk powder substitutes sugar in the production of powdered rice beverage can be divided into 3 levels in the formula is 5 10 and 15% the result showed that the 10% of the soybean powder and 15% of milk powder substitutes sugar the most acceptance. Then study the temperature of water for rice powder beverages and the ratio of water to the rice powder beverages in the rice powder is 1:5. Nutritional value analysis of rice beverage product showed were 6.46% moisture 11.63% protein 7.34% fat 5.65% dietary fiber 1.47% ash and 67.45% carbohydrate and the shelf-life of rices powdered beverages which pack in aluminum foil bags was preserve products and store at 30 °C more than 6 weeks.

The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85 20:80 and 25:75 percentage. The results showed that the best formulation of product was rice flour (percentage) 20:80 because sauce in can were red orange pH of sauce was = 6. The result of the study showed that the physical and chemical attributes of product canned mackerel in tomato sauce seasoned with black pepper compared with control. Found that canned mackerel in tomato sauce seasoned with black pepper of dark orange more than control. pH = 6.05 – 6.15 were similar moisture protein fat and carbohydrate content but the differences in ash content. The consumer acceptability indicated of target consumer accepted the product consumer need to buy this product 79% like moderately this product 72% and suitable price about 15 bath/can. The product of storage 6 mouths and not detects mesophilic aerobic bacteria and thermophilic aerobic bacteria.