The purpose of this Study is basic recipes of Kanom Sa-lee and to Study the amount Ricrberry Flour to substitute Wheat Flour in Kanom Sa-lee There were 4 level of the amount of 0% 20% 30% and 40% Randomized Complete Block Design(RCBD) Kanom Sa-lees quality was assessed by the favorableness of Appearance Color Odor Taste Texture (Light velvety) and overall Score Using 9-Point Hedonic Scale Kanom Sa-leesquality was evaluated by 80 gourmets Analysis of Variance(ANOVA) and Duncans New Multiple Range Test (DMRT) were used compare the different means. The results found that most of the gourmets like the level of 30% the average preferences of Kanum Sa-lees Appearance Texture and overall Scores are in the high level and Color Odor and Taste Scores are in the moderate level The results Showed that AppearanceColorTasteTexture and overall preference is Statistically significant at the 0.05 but Odor is not Statistically significant at the 0.05

The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled Riceberry pasteurized milk natural plain yogurt sugar guar gum and xanthan gum. The highest acceptance (9-Point Hedonic Scale) from the panelist showed that broken-milled Riceberry at 10% was proper for this beverage than 5% and 10% (p ≤ 0.05). There was a water soluble solids at 21°Brix with a pale purple. Yogurt odor was stronger than the smell of rice.The viscosity of the product was increased as broken-milled Riceberry increasing. Then study the ratio between yogurt and syrup for drinking yogurt production three different levels were used: 30:70 40:60 and 50:50. The highest acceptance from sensory test showed the best recipe is the formula use a ratio of 50: 50 which pH was 4. 18 soluble solids was 18 °Brix. This drinking yogurt from broken-milled Riceberry had moisture ash fat protein fiber and carbohydrate was found to be 82.28±0.58 0.16±0.15 0.32±0.34 0.07±0.00 0.36±0.04 and 6.81±0.03 respectively. Moreover it was safe with the microbiological properties at 15 days storage at 4±1 ๐C passed quality standards (Notification of Ministry of Public Health. 353/2013).

The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0% 15% 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0% 5% 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate sensory quality of appearance color flavor taste texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color flavor taste texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance flavor taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.

The purpose of this study is to study 3 formula basic formula cereal bar and study the using crispy riceberry flake to replace rolled oats in cereal bar in 4 levels : 0% 50% 75% and 100%. The experiment is analyzed by Randomized Complete Block Design ( RCBD ) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9 – Point Hedonic scale and evaluated by 40 subjects for study 3 formula basic and 80 subjects for study the using crispy riceberry flake to replace rolled oats. It is Analyzed by Analysis of Variance ( ANOVA ) and Least Significant Difference ( LSD ) and Duncan’s New Multiple Range Test ( DMRT ). The result of the study showed that the basic formula is the sensory evaluation is statistically significant ( P ≤ 0.05 ) of third formula. After the sensory evaluation of the appearance color flavor taste texture and overall basic formula which is mostly accepted. Scores are in the high level because the fact is chewy enough of it. As for the result of the study for using crispy riceberry flake to formula is replace the rolled oats in cereal bar it is sensory evaluation is statistically significant ( P ≤ 0.05 ) of 50% formula. After the sensory evaluation of the appearance color flavor taste texture and overall which is mostly accepted. Scores are in the high level and moderate because when to more replace in 75% and 100% while the solid of texture in cereal bar. So 50% formula is appropriate of study the using crispy riceberry flake to replace rolled oats in cereal bar.

การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่ โดยใช้ซูคราโลสทดแทนน้ำตาลทราย โดยมีอัตราส่วนระดับความหวานของ น้ำตาลทราย : ซูคราโลสที่ระดับ 50:50 เป็นอัตราส่วนที่เหมาะสมที่สุด จากนั้นศึกษาคุณภาพทางกายภาพ พบว่า ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรว์เบอรี่มีสีม่วงอ่อนอมน้ำตาลแดงเล็กน้อย มีค่าความสว่าง (L*)32.91+ 0.02 ค่าสีแดง (a*) 14.92+ 0.45 และค่าสีเหลือง (b*) 13.05 + 0.46 ค่าปริมาณของแข็งที่ละลายน้ำได้ 28.31+ 0.05 (Brix) ค่าความคงตัว (Consistency) 15.88+ 0.00 cm คุณภาพทางเคมี มีค่า pH 3.19+ 0.01 และปริมาณกรดทั้งหมด ร้อยละ 0.87+ 0.00 ปริมาณเส้นใย 0.86 % คาร์โบไฮเดรต 25.99 ไขมัน 11.19 % โปรตีน 0.47 % ความชื้น 60.70% เถ้า 0.79% และ ค่าพลังงาน 3.35 Kcal/g ผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้ซูคราโลสทดแทนน้ำตาลทรายมีค่าการวิเคราะห์องค์ประกอบทางเคมีใกล้เคียงกับผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้น้ำตาล 100 % ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่บรรจุขวดแก้วใสมีสภาวะการเก็บที่อุณหภูมิตู้เย็น (4+1องศาเซลเซียส) เป็นระยะเวลา 4 สัปดาห์