The purposes of the research was to develop the system consulting for quality assurance Rajamangala University of Technology Phra Nakhon including found out the quality by the experts and the system users’ satisfaction. The research tools were as follows: 1) the system consulting for quality assurance Rajamangala University of Technology Phra Nakhon 2) quality evaluation form and 3) a questionnaire on users’ satisfaction. Tool for system development of this research were Microsoft FrontPage and Macromedia Flash Version 8.0. The research sampling group consisted of 30 the administers and staffs educational from assurance departments. The results of this research was found that the quality evaluated by experts in content towards the system consulting for quality assurance Rajamangala University of Technology Phra Nakhon was as a good level the average mean was as 4.15 and the standard deviation was as 0.63 in order words. The quality evaluated by experts in multimedia was 4.16 on the average or at a good level and the standard deviation was as 0.41 in order words. The users’ satisfaction on the system consulting for quality assurance Rajamangala University of Technology Phra Nakhon was 3.97 on the average or at a good level and the standard deviation was as 0.06. Therefore the system consulting for quality assurance Rajamangala University of Technology Phra Nakhon was able to be used properly.

The processes of rough rice milling for increase head rice yield are depending on several factors. The paddy rigidities are the one of these is effect to head rice yield. In the past research papers were showed that the qualities of milling were measuring from head rice yield and rigidities of rough rice were rerated to head rice yields. In this research aim to test the rigidities of the white rice with the bending test and showing the relation between white rice rigidities and head rice yield. The PTT1 RD41 RD31 and RD49 rice varieties were used in the experiment. The result showed that the high relation between the brown rice yield and head rice yield with determination coefficient was 0.81and the brown rice yield was heavy weight more than the head rice yield about 20%. The determination coefficient between the white rice rigidities and head rice yield was 0.16 showed that the less relation.

Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.

Mahajanaka mango (Mangifera indica L.) the yellow fruit had identity on color aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG Glyceryl monostearate (GMS) Carboxy methyl cellulose (CMC) Methocel? 65 HG mixed with GMS Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice the color values L* a* b* pH total soluble solid citric acid and total solid equals 39.02 18.79 67.36 3.96 14.00๐Brix 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid) 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability density and overrun equals 0.001 milligram per min 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.