Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore in the present study the effect of gelatinized starch (wheat corn rice tapioca and glutinous starch) to improve of bread quality was determined. Starch were gelatinized and added as bread ingredients. Gelatinized starch influenced the quality of bread. The bread obtained gelatinized starch with high specific volume and moisture content but low density (p≤0.05). Sensory evaluation showed that the bread which contained from gelatinized tapioca starch obtained highest score especially texture and overall acceptance from the panelists. Tapioca gel has been used as texture improving agent in bead. The effect of tapioca gel on the quality of bread were determined. The tapioca gel (0 20 30 40 and 50% of wheat starch) was used in the formulation of the bread. Increasing tapioca gel improved specific volume moisture content density and sensory quality (p≤0.05); however these quality were deteriorated as add tapioca gel up to 50% (p≤0.05).

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.

The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25 50 75 and 100 of the amount of almond powder to study the amount of nutrients in a macaron which made of golden bean powder and to study the level of acceptance of using golden bean powder instead of almond powder in a macaron. The researchers investigated the appropriate amount of golden bean powder in the product by studying the ingredients used in the formulations included golden bean powder by French meringue technique. The researchers used a five-point hedonic scale product to observe sensory of product in appearance color smell taste texture and overall with a taste. The panelists were 40 students in the Department Faculty of Home Economics at Rajamangala University of Technology Phra Nakhon. The Randomized Complete Block Design (RCBD) method was used and compared average scores by Duncan New Multiple Rang Test (DMRT) method at 95% confidence interval. There were statistically significant differences in the levels of golden bean powder all sensory attributes (p< 0.05). Specifically the addition of 75% of golden bean powder had the highest level of acceptance for all sensory attributes with average scores: 4.50 4.42 4.27 4.42 4.27 and 4.42 respectively. The nutrition in macaron net weight 100 grams contain 383 kilocalories of Energy Protein 9.96 grams Carbohydrate 76 grams Sugar 62 grams and Fat 4.38 grams. Based on the comparison of the cost of the standard formula and the golden bean powder it found that the standard formula has a cost of 4.36 baht per 1 pair while the cost of gold bean powder is 2.4 baht per 1 pair. It shows that the golden bean powder will give lower energy than almond powder. Moreover golden bean powder can reduce production costs produce as much as 1 fold.

The purpose of this research was to study the temperature of burning surf clam shell for soil quality improvement. The experiment was divided two parts 1) the study of the optimum temperature for calcium oxide production by burning 800 900 1000 and 1100 °C 2) the study of using calcium oxide to improve soil qualities of acidic soil and saline soil. The parameters used in the analysis included elements of soil particles soil moisture pH conductivity total content nitrogen phosphorus and potassium. The results showed that the optimum temperature for the production of calcium oxide was 1100 °C since it provided the highest calcium oxide content of 90 % by weight. After applying calcium oxide into acidic soil the composition of soil particles was changed from sandy clay to sandy clay loam. In contrast the soil particle was not changed but the proportion was changed in saline soil. It was also found that calcium oxide reduced soil moisture and influenced the acidity of soil by increasing the pH from 3.39 to 6.92 in acidic soil and 6.49 to 9.11 in saline soil. In addition it was found that the electrical conductivity of the soil was related to salinity. In acidic soil the conductivity of before and after inputting calcium oxide were 0.87 and 1.24 dS/m respectively. In the case of saline soil the conductivity of before and after improvement were 14.37 and 18.80 dS/m respectively. Besides it was found that the total content of nitrogen phosphorus and potassium were reduced after the experiment.

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.