The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.

The objective of this study is to inspect the basic formulas of Chor-Muang pre-mix flour using the substitution of rice flour and general glutinous rice flour with riceberry flour and Leum Pua glutinous rice flour The substitute of fal in the formulation with coconut milk powder was also investigated. In additien the qualifies of Chor-Muang prepared from premix flour were evaluated. It was found that the highest acceptable score was observed in the formula 2 .The suitable content of coconut milk powder was 27.78 and the color aroma taste texture overall acceptability score were 7.22 6.98 740 7.36 7.02 and 7.48 respectively. For the semi-instant flour for Chor-Muang in the study analyzed for the substance-quality in the product it was affirmed that all no microorganisms were found water activity (aw) value was 0.47 the moisture content of 7.73 percent and the ash quantity of 0.15 percent were found.

The purposes of this research were developing for 1) to study the basic recipe of Rae-rai 2) to study the preparation process of sunchoke flour 3) to study the amount of rice flour substitution with sunchoke flour in Rae-rai 4) To study the consumer acceptance in the Rae-rai with rice flour and sunchoke flour and 5) to study the nutritional value of basic recipe Rae-rai and substitutes for sunchoke flour. By using the basic recipe of Thanawit (2018) then apply the selected recipe study of the preparation process of sunchoke flour. And using the amount of rice flour substitution with 4 levels of sunchoke flour 15% 20% 25% and 30%. Acceptance tests were conducted by panelist. The results showed that the preference scores for color smell taste texture overall preference and appearance differing with statistical significance (p≤.05) by the tasting operator lowering the liking score when the amount of rice flour substitute was added to the sunchoke flour in increasing ratio and the score of the most favorite dessert in 20% sunchoke flour for consumer testing In the composition of ingredients that are beneficial to odor health Overall inclination texture and taste at the level of acceptance like all aspects most of them know and have eaten all this dessert. Is a product that has more nutritional value for health accepting after the trial of eating Rae-rai. The appropriate amount is 15 grams / 4 pieces. The appropriate price is 30 baht per 1 unit of packaging. Interested when the product is sold by the nutritional value of the basic recipe and the replacement recipe found that the composition in the inulin recipe the substitution amount is 12.26 grams. Basic recipe moisture content is higher than the replacement recipe. Carbohydrate substitution recipe is higher than the basic recipe for the replacement recipe protein which is higher than the basic recipe for the replacement recipe fat which is higher than the basic recipe.

The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream bread puff pastries and Danish pastries. The use of cassava to develop choux cream can be used at the maximum amount of 60 percent. For the filling bread can use cassava up to 60 percent. Puff pastries can be used to make up to 30 percent cassava and Danish pastries can use cassava to develop as filling by up to 50 percent. Which the filling of all 4 bakery products developed using cassava The highest liking scores were not different from the control samples. It also results in coarse fiber content. And ash increases If increasing the amount of cassava it will affect the quality of the filling of bakery products in terms of color and acceptance. However the effects of cassava preparation should be studied using other methods. To help improve various qualities of filling bakery products or other products to have the potential to be a new food product and is a health product. Consumer acceptance test in The development of filling dessert from Cassava in bakery products for 100 tester found that most testers are more than 95 percent acceptance in the product of The development of filling dessert from Cassava in bakery products. For the Technology propagation of The development of filling dessert from Cassava in bakery products project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. According to the research results the maximum enhance can be at 30-60%. Increasing the replacement amount will have an effect on the appearance value. And color features as well as satisfaction with the sensory characteristics. Therefore additional production methods should be studied in order to make the filling more appetizing Which may be good for the development of high fiber diet products to help improve the sensory characteristics in which these characteristics affect product acceptance.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.