“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5% 10% and 15% and Latte flavor; 10% 20% and 30% added into Kalamae dessert. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 30 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’ new multiple test through the prefabricated program. The results reveal that a supplement of 5% of germinated brown rice 3 in1 supplement into Kalamae dessert was accepted by the tastes with average scores of odor criteria taste and overall appreciation being 7.62 7.72 and 7.85 respectively. For a supplement of 10% of germinated brown rice the color and texture of the products were approved with a score of 7.89 and 7.70. Analysis of variance and compared differences are statistically at 0.05. As for the evaluation of additional latte favor the outcome demonstrates that 30% of Latte favor was the most satisfying to examiners with average scores of color odor criteria taste and overall appreciation which accounted for 7.83 7.75 7.70 7.85 and 7.92 respectively and only analysis of variance and compared difference of color and smell are statistically at 0.05.

The purposes of the research were to develop the design and the package of fabric garlands and to survey the satisfaction from the sample group towards the products. The data were collected from 14 experts and sample group of 100 people. The instruments used in collecting data was a questionnaire. And the data was analyzed by frequency percentage and standard deviation. And the findings were : 1. The third design of the product was the most suitable and interesting for the products’ development. Because the beauty and the difference of those designs gave the garlands’ diversity. 2. The packages’ design could be more appropriate in square shape the color should be cream gold in ordinary or tracery style including the color of package’s fabric lining should be in cream. 3. For the satisfaction of the target group towards the product it was found that overall they were fond of the design at the highest level having mean of 4.24. They preferred the garlands’ loveliness at the highest level having mean of 4.26. And they liked the value and the usefulness of the product at the highest level having mean of 4.29.

The objective of shockball subprement malekcaboke is study base formula in doing shockball and study malekcaboke quantity that is appropriate of malekcaboke addition appeared 4 steamed level 0% 15% 30% and 45% of all compound weight lay plans experience like model to random in block completed (Randomized Complete Block Design RCBD) by use 40 person come to do test way sense evaluation by points alms like model 9 the level (9-Point Hedonic Scale) lead come to see the average analyses the vary and compare with the difference of the average like model Duncan’s New Multiple Range test (DMRT). From formula base education meets the 30% malekcaboke of all compound weight person teste testily admit in the sense of color smell snack the meat touches and the liking generally at the most when bring analyse the vary and compare with the difference meets that color side the meat touches and the liking generally have the difference important implily statistics way that 0.05 part side smell level that have no the difference important implily statistics way that 0.05 level.

This research has the objectives to study basic recipe of snow skin mooncake to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow skin mooncake flour stuffed with sweetened bean filling adding banana flour. From the study results it is found that a test of the basic recipe of snow skin mooncake using 40 tasting persons who are instructors in Food and Nutrition Food and Nutrition Science and Food Service Industry by using method of giving score according to 9-point hedonic scale; it is found that the tasting persons gave favorite score to the third recipe of snow skin mooncake from moderate level to high level (7.49-7.99). After that the study was conducted to study the appropriate amount of banana flour in snow skin mooncake stuffed with sweetened bean filling by using banana flour replacing some part of flour in three different levels namely 40 60 and 80 per cent of all flour ingredient; it is found that at 80% the tasting persons recognized it from moderate level to high level (7.49-7.53). When the researcher brings the results to conduct variance analysis and find statistical difference it is found that the characteristics in the aspects of overall color taste texture and favorite do not have the difference with significant level at 0.05. When the period in waiting period of banana flour replacing some part of flour in Snow Skin Mooncake stuffed with sweetened bean filling in different periods was conducted at 3 levels namely 30 60 and 90 minutes it is found that at 90 minutes the tasting persons recognized from moderate level to high favorite level (7.51-7.78). When the researcher brings the results to conduct analysis in statistical difference it is found that the characteristics of appearance smell taste and texture do not have difference with statistical significant level at 0.05. As for the overall color and favor they have difference with statistical significant level at 0.05.

The purpose of study had the following objectives 1) to produce food handbook for chronic kidney disease patients. 2) to test effectiveness of the food knowledge handbook. 3) to compare knowledge before and after learning the handbook on food for chronic kidney disease patients. The population of this research were 100 chronic kidney disease patients who were tested at the kidney center of Galyani Vadhana Siriraj hospital age between 40 – 59 years. The population were randomize age sample through purposive sampling. The tools were food knowledge handbook and knowledge measurement form participant were tested for nutrition knowledge before learning the handbook. The knowledge was analyzed using mean and standard deviation. Difference between the averages was measured by the standard deviation (t-test) The study showed that the handbook contains knowledge of diet therapy for chronic kidney disease. The handbook was 80.00/83.40 effective comparing to the standard 80/80 specified. Result of the knowledge after learning the handbook was higher than the result before learning significantly different statistically at 0.05