The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

The purpose of this research is to study Quality of work life affecting Organizational Commitment of private companies’ employees in Lopburi Province. Sample size in this research is 400 samples. Questionnaire is a tool for data collection. Statistics for data analysis are percentage mean standard deviation t-test one-way analysis of variance and multiple regressions analysis. Research results are as follows: Organizational commitment in the dimension of Strong belief in and acceptance of the organization’s goals has the relationship with Development of Human Capacities and Social Relevance. Organizational commitment in the dimension of Willingness to exert considerable effort on behalf of the organization has the relationship with Adequate and Fair Compensation Development of Human Capacities and Work Life Balance. Organizational commitment in the dimension of Strong desire to maintain membership in the organization has the relationship with Adequate and Fair Compensation Growth and Security and Social integration.

The Applicability of the Royal Sufficiency Economy Principles to Community Enterprises Management in Surin. The objective was the possibility of applying the Royal Sufficiency Economy Principles. And compare investigate the possibility of applying the Royal Sufficiency Economy Principles. The sample is 316 firm from Community Enterprises in Surin is 1440 firm. The research found that Most of business was industry enterprise. Has capital an average of ฿146606 from private and relatives. The size of the enterprise community (NAV) of less than one million employs up to 10 people with qualifications below bachelor degree have annual sales of less than 2 million settlement enterprise in their local distributor. And supply of raw materials and equipment used in the production of their own local. The possibility of the application the Royal Sufficiency Economy Principles there is at a high level. And Compared to the possibility of applying found that communities that are difference characteristic there is a possibility of the application no difference on the 0.05 significance level.

The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1 1.5 2 %) compared with standard formula and addition of BHT 100 ppm on physical properties and consumer acceptance of chicken nuggets product. The analysis showed that the sensorial evaluation of nuggets chicken fortification at 2 % lycopene had accepted overall liking score in range like moderately to like very much (p>0.05) of chicken nuggets. Antioxidant activity using by DPPH and total phenol content were the highest (14.04% and 4.43 mgGAE/g) significantly. Furthermore also found that adding powder lycopene levels had the ability to retard oxidation activities similar BHT 100 ppm after storage at 4 C for a period of one month and inhibit the rancidity effective a 2-fold compared to control.