The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.

The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.

This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.

Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana custard cake could be kept in refrigerated temperature. This study used (p0.05) statistically difference. When substandard bananas were cooked for 15 30 and 45 minutes evaluators accepted the preserved bananas cooked for 45 minutes with the best all around score. In studying the proper amount of preserved bananas in banana custard 0 : 100 50 : 50 80 : 20 and 100 : 0 ratios of banana to palm sugar ; it was found that evaluators accepted as statistically different the ratio of 80 : 20 preserved bananas to palm sugar. In studying acceptance of banana custard cake the ratio of sponge cake to banana custard 15 : 15 grams 10 : 20 grams and 5 : 25 grams ; it was found that evaluators accepted as statistically different the ratio of sponge cake to banana custard 10 : 20 grams with the best all around score. In studying the length of time the banana custard cake could be kept in refrigerated temperature at 5±2 degrees Celsius for 3 weeks. The yeast and mold counts were 219 (CFU/g). Therefore the banana custard cake could be kept 2 weeks in a refrigerator.

The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice soybean red kidney bean Job’s tears sesame and sucrose. The highest acceptance score (9-point hedonic scale) by the panelist who the elderly person ( 60 years old) showed that 7% broken-milled sangyod rice was proper for supplement in this beverage ( 0.05). The color in tem of L a and b values were 64.80+ 0.04 6.60+0.07 and 8.27+0.05 respectively. Viscosity of this beverage was increased by addition of broken-milled Sangyod rice. The B brand sweetener was gained the highest acceptance score. The developed product was 21.19 kcal/100g and fat protein fiber and carbohydrate content were 0.59% 1.25% 0.15% amd 2.75 % respectively. After storage at 4+ C for 15 days this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 282/2015). The 100 elderly consumers focused on the nature of rice or cereal products in terms of health benefits. All of consumers were accepted on the product for beneficial for health.