The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then cow’s milk was substituted with Murrah milk in the ratio of 100%:0% 50%:50% and 0%:100%. According to the sensory quality assessment the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10% 15% and 20% respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy protein calcium and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results 81.33% of participants approved of the Murrah milk caramel custard. Also 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.

This project was to design and development of living set product from indigo dyed fabric. The purpose were to study the properties of indigo dyed fabric that could be processed into products and to design and develop living room products from indigo dyed fabric by questionnaires for 100 sample people who interested in indigo dyed fabrics at Chatuchak Market. From the information study to dyeing cotton with natural indigo. Normally villagers had brought the woven indigo dyed fabrics to sell people who interested in fabric dyeing or were processed into textile products for consumers need such as Sarong blouse suit and bag. The researchers studied to bring their own identity woven indigo-dyed to blend the living set design with indigo dyed fabric to match lifestyle that it was so popular today. The questionnaire of opinions to the living set design from indigo dyed fabric in Sakon Nakhon Province. It used 100 sample people who interested in textile products at Chatuchak Market. Tools used for questionnaires. Data were collected by interview. Statistics were used percentage. The results found that the analysis assessed on the material product shape and strength. Using indigo dyed fabrics with silk fibers to the products were suitable for the highest at 63 percent. The materials were suitable for the highest at 58 percent. The suitability of product shape was the highest at 79 percent. The most suitable color was 61 percent. The proper fastness usage was the highest at 52 percent.

The purpose of the research entitled product development of imitation milkfrom Water Caltrop was to study the formulas and production processes of milkimitation products from Water Caltrop to study the quality changing during storageand to study consumer acceptability of this product. The results of the study offormulas and processes and conducted tests on chemical composition physicalquality microbial quantity and sensory evaluation found that suitable for preparingmilk from Water caltrop to be used in the production of milk imitation products fromWater caltrop Is the amount of water chestnut: water in the ratio 1: 2.5 (weight: weight).The amount of xanthan gum which is used as an appropriate stabilizer is 0.1 % of thetotal ingredient and effect to the product has the same texture and not separate thelayer. After storage at 5±1°C for 9 days this product was shown to be safe forconsumption. The developed product was 29.22 kcal/100g and protein fat andcarbohydrate content were 3.37 0.22 and 3.42 respectively. The consumer giving themost importance to the health benefits and the Novelty or products. All of consumerwere accepted on the product for beneficial of health. The consumers test resultindicated the most consumer accepted the product at the moderate level and 82% of them were interested in buying at 20 baht per 189 ml glass bottle of the product.

The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.

At present most human-related products contain a mixture of chemicals for inhibiting microorganisms polluting the environments and harming the users. The purpose of this research was to develop a product using banana and papaya peel extracts as replacers for the chemicals inhibiting microorganisms in heel cream. By extracting raw bananas and papaya peels with coconut oil the studying the efficacy of inhibition on E. coli S. aureus Aspergillus sp. and S. cerevisiae with Disk Diffusion method at the protein concentration were performed as follows: 25 50 100 and 150 micrograms per milliliter. The observation of clear zone to observer clear zone of inhibition. and the Turbidity method using light absorption at a length of 600 nm was also were shown the corresponding results of microbial inhibition. observed and showed the consistent results. Especially the papaya extract having the protein concentration at least of 150 micrograms per milliliter could inhibit all 4 microbe species but could not inhibit S. cerevisiae that indicated a good trend of no harm on human. When mixing the extract in the heel cream it was found that Heel cream containing banana extract papaya and both mixtures displayed the density of 0.9674 0.9103 and 0.8057 gram per cubic meter respectively. They could be stored at room temperature for more than 45 days and still maintained the properties of microbial inhibition by up to 80 percentages. When studying the satisfaction of consumers collected randomly from teenagers to elders at both sexes of 40 people more than 80 percentages of the customers were satisfied with the heel cream from all extracts. These all creams could make the feet soft and moisturized within 1 week. More suggestions were to improve the smell of heel cream products to be suitable for all age of consumers. Therefore this research could be concluded that banana and papaya peel extracts inhibiting microorganisms could be used as a heel cream for further continuously developing at the industrial level.