The Research Projects of Production of Deodorizing Charcoals from Mangrove Charcoal : an Applied Local Wisdom of “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samutsongkarm Province. The objective is as follows. 1) Design and development of charcoal deodorizing from mangrove charcoal. 2) To pass on knowledge of the invention of deodorize charcoal ones. The results revealed that 1. 5 experts answer Questionnaire about the model of charcoals derived from mangrove. Most of souvenir were chosen by expert are deodorizing pillow deodorizing cactus pot and deodorizing key chain. Most of home decoration product are deodorizing mobile deodorizing tissue box and deodorizing picture frame. 2. The target group questionnaire satisfaction was as follows. Course with satisfaction The Research Projects of Production of Deodorizing Charcoals from Mangrove Charcoal : an Applied Local Wisdom of “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samutsongkarm Province. Consider each objective found. The objective of the research project was accord with demand of the community was the highest level with average 4.82. Accord with the needs of the trainees and up-to-date content of the curriculum with average was 4.8. Overall consideration was found highest satisfaction average was 4.71 with standard deviation 0.60. Satisfaction with the research project of Production of Deodorizing Charcoals from Mangrove Charcoal : an Applied Local Wisdom of “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samut songkarm Province. When considering each topic That was found as following. In the service processing the project team were prepared and also concentrate to good service 4.82 Secondly the lecturers had the highest level of expertise and also knowledge in the content was training with an average of 4.80. Satisfaction was at the highest level. The mean was 4.67 standard deviation was 0.82. Satisfaction of product The Research Projects of Production of Deodorizing Charcoals derived from Mangrove : an Applied Local Wisdom OF “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samutsongkarm Province as following. The souvenir The target group is satisfied with the souvenir. Satisfaction of deodorizing cactus pot was highest level average was 4.73. Satisfaction of deodorizing pillow was highest level average was 4.72. And satisfaction of deodorizing key chain was highest level average was 4.33. The Home decoration The target group satisfied with the home decoration. Satisfaction of deodorizing tissue box was highest level average was 4.79. Satisfaction of deodorizing mobile was highest level average was 4.71. And satisfaction of deodorizing picture frame was highest level average was 4.65.

Foods rich in dietary fiber and antioxidants have attracted great attention to both of consumers and food manufacturers because of their significant health benefits. Increased consumption of dietary fiber improves lowering blood pressure and cholesterol levels. Furthermore it prevent a number of gastrointestinal disorders such as constipation and hemorrhoids. Antioxidants are bioactive compounds that can delay or inhibit the oxidation by inhibiting the initiation or propagation of oxidative chain reactions. These free radical reactions cause human diseases such as cardiovascular disease and cancer. Legumes are an excellent source of compounds having antioxidant. Hence recent research has been focused on the potential utilization of bean coat which was by-products from processing industry to the development of new functional ingredients for food nutrition enrichment. The extraction of bioactive compounds from seed coats are used as a food ingredient for various foods processing such as tofu with soybean hull fiber black bean seed coat in maize flours for the production of cookies and whole wheat bread. Therefore research and development of new functional foods from bean seed coat used as ingredient for the preparation of food products to improve food nutrition will be necessary to provide for Industrial manufacturing according to demand and sufficient for healthy food consumption in the future.

Development of prototype products from waste rice for teenage consumer. The purpose of this study was developing formula and prototype of waste rice for food production. The waste rice could be used as rice in 100% for 3 products such as Khao Tang Rice Crackers and Sticky Rice Coconut Cream. The suitable condition for Khao Tang was using waste rice as 110 g. and seasoning 10%. The result of physical and chemical analysis showed that: products have orange bright color hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 4.02 ± 0.06 20.12 ± 0.05 9.36 ± 0.04 2.58 ± 0.12 4.30 ± 0.11 and 59.62 ± 0.09 respective. The suitable condition for Rice Crackers was using waste rice as 130 g. storage in room temperature at 24 hr. After that place to microwave at 20 sec. %. The result of physical and chemical analysis showed that: products have orange bright color Tom Yum seasoning for delicious hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 6.69 ± 0.03 1.65 ± 0.06 5.23 ± 0.07 0.93 ± 0.13 1.37 ± 0.08 and 84.12 ± 0.05 respective. The suitable condition for Sticky Rice Coconut Cream was using coconut milk (UHT) as 175 g. storage in freeze at 24 hr. After that place to microwave at 30 sec. %. The result of physical and chemical analysis showed that: products have white-yellow bright color softness and coconut sweet taste. The percentage of moisture fat protein crude fiber ash and carbohydrate content 43.55 ± 0.03 6.29 ± 0.02 3.21 ± 0.03 1.20 ± 0.06 0.50 ± 0.09 and 45.24 ± 0.05 respective. The shelf life of 3 products are more than 2 months and consumer acceptability like moderately product.

This study explored batik cotton coated by stabilizing substance made of three kinds of plant and animal including gum arabic powdered gelatin and carboxymethyl cellulose or CMC at a ratio of 15 grams of stabilizer per 3300 ml. of water. The stickiness was tested using the electron microscope SEMScaning able to be 1000 times enlarged and Shirley Stiffness Tester was used to test for the stiffness to measure the bending length of the fabric. It was found that the gelatin from animals could coat the surface the best. The fabric bending length demonstrated the average warp yarn of 4.78 cm and weft yarn of 4.92 cm. Subsequently the fragrance was added with 25 ml of micro-capsules and bound with 10 ml binder per 1000 ml water. After leaving that for one day and 30 days the amount of microcapsules attached to the fabric was investigated. It was found that the microcapsules of powdered gelatin stack on the batik cotton the most followed by gum arabic and carboxymethyl cellulose or CMC respectively. The fabric bending length of warp yarn was 5 .8 2 and weft yarn was 4 .7 0 . Concerning the washing endurance for one two or three times itสถาบันอุดมศึกษา was found that the microcapsules stack on batik cotton coated by powdered gelatin the most followed by gum arabic and carboxymethyl cellulose or CMC respectively. Therefore the batik coated with powdered gelatin was considered suitable for the production of flowered garlands and flower crafts as special occasion gifts. Also the knowledge could be transferred to the professional arts cooperative groups in Nonthaburi. The results of the training were satisfying revealing the average satisfaction towards officers’ service at 4.87 speakers or trainers at 4.87 procedures at 4 .8 0 facilities at 4 .8 6 benefits at 4 .82 and average satisfaction in the overall at 4 .9 3 . The participants were highly satisfied at 98.00% and 100.00% for the application.

The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume. Keyword: jelly Karonda fruit instant fruit juice fiber sorbet ice-cream yoghurt concentrated sauce mixed drink