This research work was to study the improvement of toughness of polylactic acid (PLA) and the cost reduction of raw material with addition of untreated and treated oil palm fiber (OPF). The detail of this work was divided into two parts. The first was to find the suitable condition for surface treatment of OPF with sodium hydroxide (NaOH). The second part was to study the effect of untreated and treated OPF contents on the mechanical properties of PLA. For surface treatment of OPF NaOH concentrations and immersion times were varied from 0 to 15 wt% and 0 to 30 min respectively. Aspect ratio (L/D) and surface of untreated and treated OPF were investigated by using optical microscope and scanning electron microscope (SEM) respectively. The result suggested that the most suitable condition for surface treatment of OPF was NaOH concentration of 10 wt% at immersion time of 20 min. Treated OPF was occurred microporous and had more rough as compare to untreated fiber. For the effect of untreated and treated OPF contents on the mechanical properties of PLA it was evaluated by tensile and impact testing. SEM was used for investigation of interfacial adhesion and fiber dispersion. The results showed that tensile modulus and impact strength tend to increase with adding 2.5 wt% OPF content and slightly changed at higher OPF content whereas ultimate tensile strength and elongation at break decreased with increasing fiber content. Surface treatment with NaOH led to enhancement of mechanical properties of composite due to improve interfacial adhesion and fiber dispersion.

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 objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0% 20% 40% and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling) color taste and overall preference at a moderate level of preference with mean scores of 7.85 8.17 7.85 7.75 and 7.87 respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were the differences in appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0% 20% and 80% formulas in terms of color flavor taste texture (softness) and overallikng preference with mean scores of 7.60 7.51 7.69 7.58 and 7.63 respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise crumbling) over 0% 40% and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were statistically insignificant differences in appearance (rise crumbling) flavor taste texture (softness) and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.

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.

This research studies the production of bacterial cellulose from Acetobacter xylinum TISTR 975 with pineapple peel juice a low cost carbon source and coconut water as nutrient and carbon source. The factors influencing the production were studied including incubation time type of carbon sources and ratio of mixed carbon sources. In addition the characteristics of the produced bacterial cellulose were investigated using Fourier Transform Infrared Spectrophotometer (FTIR) Scanning Electron Microscope (SEM) Thermogravimetric Analyzer (TGA) Differential Scanning Colorimeter (DSC) and x-ray Diffractometer (xRD). It was found that the coconut water produced the amount of bacterial cellulose higher than the pineapple peel juice with 10 days of production. An addition of the coconut water into the pineapple peel juice increased the amount of bacterial cellulose. The characteristics of two bacterial celluloses from two different sources were nearly similar but the one from the pineapple peel juice had higher impurities. It can be concluded that the pineapple shell extract could be used as low cost carbon source for bacterial cellulose production.