Abstract Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contain high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein and low sugar ice cream demand for this consumer group. Therefore the objective of this study was to develop the reduced energy milk ice cream by using chicken breast and inulin. Milk ice cream was supplemented with chicken breast at 5 10 and 15% by total weight. The result showed that 10% chicken breast ice cream was highest score of sensory evaluation. Sugar was substituted with inulin at 25 50 and 75% by weight. The result showed that the replacement of sugar with 50% inulin was suitable for ice cream. The chicken breast ice cream with inulin formula were determined the physical properties. The result showed that viscosity overrun texture and melting rate of the developed formula were 147 cps 41% 11780 g force and 6% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 88.68 4.60 and 19.11 respectively. The proximate compositions moisture and protein content of the chicken breast ice cream with inulin formula were 68.03 and 11.79% higher than basic formula whereas fat and ash content of the chicken breast ice cream with inulin formula were 6.02 and 0.45% lower than basic formula. Microbiological quality of the chicken breast ice cream with inulin formula were in the acceptable limit according to Notification of the Ministry of Public Health. In addition the total energy of the chicken breast ice cream with inulin formula was lower than basic formula. The cost of the chicken breast ice cream with inulin formula was higher than basic formula at 16.23%.

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry to study volume of four types of using rice bran oil shortening substitute margarine pastry in puff pastry at shortening 0% 25% 50% 100% percent of total margarine pastry weight. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). From the study on the amount of four recipes of using rice bran oil shortening substitute margarine pastry in puff pastry. The basic formula 0% 25% 50% and 100%. The tester acceptance of shortening 25% formula most. In terms of color flavor taste texture and overall liking in medium. The basic formula 0% and shortening 25%. The tester acceptance in terms of appearance higher than other recipes liking in very. When the variance was analyzed and statistical difference was compared It was found that the appearance color flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

The purpose of this project is to produce a versatile sewing table for the shirt room. To explore user satisfaction The sample group used in this experiment was 10 garment sewing business operators with the sample group being able to use the multipurpose sewing table for the shirt room for 3 days. The questionnaire evaluated the satisfaction with the use of the table. Multi-purpose sewing for the shirt room. Statistics that use frequency percentage mean standard deviation The results of the satisfaction evaluation in the size and materials that are suitable for use found that the use of suitable materials for use is satisfied at a high level with an average of 4.8 a versatile sewing table is appropriate. For use at a high level with an average of 4.5 The structure of a versatile sewing table is strong with an average value of 4.1 The useful side in the use of a versatile sewing table helps increase the space. In which the work is satisfied at a high level with an average of 4.8 the use of appropriate level adjustment satisfaction is at a high level with an average of 4.5 applications can be an accessory to create patterns The satisfaction was at a high level with an average value of 4.5 Convenient foldable use was satisfied at a high level with an average of 4.4 Usage can be an accessory for paving and cutting cloth. Not With satisfaction at a high level with an average of 4.4 The beauty of the versatile sewing table is beautiful suitable is satisfied at a high level with an average of 4.8 bars the main measurement unit inches and centimeters are the font size. And the color is clear beautiful suitable satisfied at a high level with an average of 4.7 the format and size of a versatile sewing table is beautiful suitable satisfied at a high level with value Average 4.4

The research aims to investigate on the yarn spinning production using processed Borassus fruit fibres bleached and soaked in water before arranging into fibres of proper size in preparation for the yarn spinning from Borassus fruit fibres using handspun core-spinning technique. The study found that yarns produced by such method are uneven with loose and tight twists and multiple knots along the threads. Furthermore Borassus fruit yarns have rough and coarse texture. Scientifically tested the properties of the yarns indicate that the highest yarn count of this Borassus fruit yarns is at 665.00 Tex while the lowest is at 383.33 Tex. Its tensile strength counts at the maximum level of 24.33 Newton with the elongation level of 21.90 Newton. The average tenacity comparing with yarn count is 0.04 Newton/Tex. The produced yarns consist of blending Borassus fruit fibres and Polyester at the proportion of 83: 18. After the spinning process Borassus fruit yarns are developed into textile weaving together using cotton as warp and Borassus fruit fibres as weft. The finished product was analysed showing that the warp and weft’s tension strength are at 581 Newton and 595 Newton respectively while the tenacity are at 65.05 Newton and 78.95 Newton in consecutive order. The blending proportion of woven textile is 49:45:6 of cotton Borassus fruit fibres and Polyester accordingly. Hence the study shows that the production of Borassus yarns is promisingly producible and the woven textile from such yarns could be used for further product development such as household textile.