Man Lueat (Dioscorea alata) flour is a biopolymer material that can be formed into an edible film. It can be contacted directly with food consumed and naturally biodegraded. The aims of this research were to study the effect of physicochemical mechanical and thermal properties of edible film from Man Lueat flour. The film forming solution was prepared by Man Lueat flour at 4% w/w. The glycerol was used as a plasticizer. It was studied at 3 different levels; 30 40 and 50% w/w of Man Lueat flour. The film forming solutions were formed using the solution casting method and dried at 50 °C for 16 h. Results showed that the glycerol content at different levels of the edible film from Man Lueat flour had no effect on the thickness color transparency and elongation at break. However the moisture content water solubility swelling property and water vapor permeability of the film tended to increase when increasing the glycerol content. In contrast the Young’s modulus and tensile strength of films tended to decrease significantly when the glycerol content increased. Thermal properties were found that decomposition temperature of films occurred 2 stage; the first stage occurs between 50 to 130 ° C and the second stage occurs between 263 to 315 ° C. The analysis of FT-IR showed that the different levels of glycerol affected the structure of the film (3278 cm-1). Therefore the edible film from Man Lueat flour can be applied as a food packaging material to protect the quality of food products.

This research has objectives 1) to study about personal factors of bakery buyers; 2) to study about behavior of selection to buy bakery of consumers; 3) to study about marketing factors affecting behavior of selecting to buy bakery of consumers; 4) to study regarding relations between personal factors and behavior of selecting to buy bakery of consumers and 5) to study the relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province. Sample group contained buyers of bakery in Mueang Nonthaburi District Nonthaburi Province numbering 400 buyers. Research tools are questionnaires. Statistics used in analysis of data comprised frequency percentage mean standard deviation and chi-square. The researcher analyzed the statistic information by using computer programs. The research result found that : 1) most consumers were female aged below 20 years education was in Bachelors Degree; most were school students and university students having average income per month for 10001-20000 Baht; 2) behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that most consumers selected to buy bakery from beverage and bakery shop. Type of bakery selected to buy was bread. The reasons to use bakery shop service were that bakery was delicious. Opportunity to select for buying bakery was to consume by themselves. The period for selecting to buy was 15.00-18.00 hours. Expense in buying bakery in average per time for 51-100 Baht. Frequency in using bakery shop service was 1-2 weeks per time; 3) the factor of marketing towards selection to buy bakery of consumers. In the overview the evaluation result was in much decision. When each aspect was considered it was found that in the aspect of products and in the aspect of service providing process the result was in the most level and the aspect of distribution price and marketing promotion were in much level; 4) relations between personal factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that gender age education level occupation and average income per month had relations having statistical significance at level of .05 and 5) relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that the aspect of product price distribution marketing promotion and aspect of service providing process had relations with statistical significance at level of .05.

The objectives of this research are to study marketing mix factors of banana flour in bakery business and to study organizing factors of banana flour in bakery business. Data were gathered by using in-depth interviews and questionnaires. The samplers of this research are bakery business in Bangkok to analyze it through typological analysis domain analysis and descriptive statistics. The result of this research shows that there are 32 Marketing Mix factors divided into 8 Product factors 4 Price factors 6 Place factors and 14 Promotion factors. There are 12 Organizing factors divided into 4 Environmental factors 2 Organizational factors 3 Buying Center factors and 3 Individual factors and show that Price factors Place factors Product factors and Promotion factors were at high level respectively. Buying Center factors Environmental factors Organizational factors and Individual factors were at high level respectively. The researchers provided commercial marketing guidelines of banana flour in bakery business for entrepreneurs and advised them to improve packaging of banana flour to promote the image of banana flour as a healthy food to develop distributing channel through retail stores to focus on marketing communication through online to plan a long term banana flour marketing strategies and to create a good relationship with bakery business owner.

The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of the cookie product from oat power and the acceptance of the customer about the Whole Grain cookie product by having 40 testers which are students in faculty of technology home economics Rajamangala University of Technology Phra Nakhon. There are 5- ponit hedonic scale questionnaire. The comparison of the average uses Duncan’s New Multiple Range Test (DMRT) The tasting result found that the amount of oat power that has been used instead of wheat flour 100 percent has the most acceptances. When study about the nutrition of the Whole Grain cookie products from oat powder found that it found that they provide 68.64 Kcal carbohydrate 5.20 grams protein 1.48 grams and fats 5.33 grams. Then study more about the acceptance of Whole Grain products from oat powder. It found that the customers were satisfied with Whole Grain product from oat powder at good level and the customers accept the products from oat powder about 97.5 percent.

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.