Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16

The purposes of the study regarding the development of Thai dessert products from used coconut residue are to study about appropriate amount of used coconut residue from oil extraction to study quality of Thai dessert products by using used coconut residue from oil extraction and to study acceptance of consumers towards Thai dessert products by using used coconut residue from oil extraction.

Ja Mongkut is a kind of Thai dessert which the process is complicated. The most important processes is roasted watermelon seeds with sucrose solution to make the sugar gains like a thorn shaped that spent about 180-240 minutes caused Ja Mongkut is not popular to produce and consume. Effect of sucrose concentration on the thorn shaped of Ja Mongkut was studied. The sucrose concentration (45 60 and 75 %) was sprayed on the watermelon seeds during roasting. Watermelon seeds were sprayed with high sucrose concentration spent 25-30 minutes to product the thorn shape but it had large sugar gain. Sensory evaluation showed that the watermelon seeds sprayed with 45% sucrose concentration obtained the highest appearance and overall acceptance.

The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko Mao-Kang (Thai baked custard) Shung–Ha-Ya (Thai streamed custard) Toa-Pap Krob-Kim Ka-Nom-Tom Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey which were developed by dried sweet bael fruit Curcuma powder Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.

This research had the following objectives: to study 1) basic sweet bread recipe 2) proper amount of ripe palm fruit pulp for production 3) proper amount of yeast for production 4) product acceptance and 5 of ripe palm fruit pulp added sweet bread was and 5) evaluation of product using sensory test. 4 levels of amount ripe palm fruit pulp were 15 20 25 and 30 percent. 4 levels of amount of yeast were 0.6 1.0 1.4 and 1.8 percent of dough weight. Experiment used Randomized Complete Block Design Average values were analyzed using Analysis of variances and the difference of average values were compared by Duncan’s New Multi Range Test using ready made statistical programs. Acceptance of ripe palm fruit pulp added sweet bread product was evaluated using satisfactory of color oder flavor texture and overall satisfaction 100 evaluators did acceptance test using consumer test and 7 days shelf life was studied