This project aims to study an effect of stabilizer on the ground pumpkin forming. There were 4 types of stabilizer used in this study which were carrageenan pectin flour and agar with a ratio of 10 20 and 30 percentage by mass. The physical and chemical properties of the sample such as color texture moisture content and sensory test were compared with a commercial streamed pumpkin. The results showed that the ground pumpkin could be formed using carrageenan and agar but the flour and pectin had no effect on the forming. Therefore the sample of ground pumpkin mixed with agar and carrageenan was further observed by measuring the physical and chemical properties. It was found that the properties of ground pumpkin mixed with 30% w/w of agar were the most similar to the commercial steamed pumpkin. The color of L* a* and b* of the sample were 46.15±1.23 11.42±0.51 and 29.75±2.46 respectively. The sensory test was analyzed by weight quality score the overall acceptance was 62.50%. In conclusion 30% w/w agar was the best stabilizer using in the ground pumpkin forming therefore this result would be used to develop a new product.

The Purposes of this research were to study demographic characteristics and marketing communications toward Bike for Dad participation in Bangkok on December 11 2015. A total of 99999 people registered to join this cycling event in 11 areas throughout Bangkok. This is a quantitative research so that questionnaire is applied to 400 people in 6 event area in Bangkok. The research revealed that most of the respondents were female whose age was 36-59 years old and marital status was single. They were employees of private companies that had income THB 10000 – 20000. In marketing communications the research found that public relations and event promotion appeared to have a positive impact on the participation of Bike for Dad in Bangkok. Namely public relations and promotional. Finding also indicates that there are 5 significant results of people to participate in the event: constancy congruity cooperation constitution and cycling. In term of practical contributions this study provides a useful marketing communication idea for Bike for Dad in Bangkok. In the light of the results state agency can utilize these findings for strategic planning of marketing communication in Bike for Dad or other relevant activities in the future.

This research was aimed to study personal factors related to work performance and internal environment which affected the ability of using information technology of Huachiew Hospital personnel as well as to investigate the relationship between organizational environment and the ability of using information technology of Huachiew Hospital personnel. 170 samples were used. In the collection is a questionnaire. Statistics used in data analysis were percentage mean standard deviation t-test F-test one-way ANOVA. And Pearson Product Moment Correlation. The statistical significance was calculated at the 0.05 level. The results of this study showed that Huachiew Hospital staff Factors affecting the ability of using information technology were at the medium level. In addition the level of ability to use information technology of Huachiew Hospital personnel at the educational level was at a medium level. Experience Different departments There was a statistically significant difference at .05 and the correlation between the environmental factors within the organization and the ability to use the information technology of personnel. Huachiew Hospital has a low level of relationship. Statistically significant at the 0.01 level

The study aimed to :1) create a standard formula for frozen rice berry flour Khnom Tien 2) study the defrosting process using a microwave and 3) evaluate consumers’ acceptance. The physical properties sensory evaluation chemical composition and microbiological quality were studied. To create the formula substitution of riceberry flour for sticky rice flour at 20 30 and 40% weight per weight were used and studied. It was found that Khnom Tien with 20% of rice berry flour in substitution for sticky rice flour was accepted most on appearance smell taste and overall appearance but texture (stickiness) was accepted at “a little level”. To improve the texture arrowroot flour was added to increase amylopectin. The result showed that the addition of 7.5% arrowroot flour for the total flour weight was most accepted in all aspects. The results of the physical quality analysis indicated that the stickiness value was to that of the basic formula. The standard formula of riceberry Khnom Tien contained 80% sticky- rice flour 20 % of rice berry flour to sticky- rice flour (w/w) 7.5% of arrowroot flour to the total flour weight(sticky rice flour and riceberry flour weight)500g palm sugar and 800g Gnaphalium affine juice. Microwaving at 600 watts for 2 minutes or at 800 watts for 1.30 minutes could be used in defrosting Khnom Tien. The product could be kept for 60 days at -18 ºc; none of the microorganism yeast or mold was found. One hundred grams of the product provided 249.4kcal energy 5.17g carbohydrate 1.12 fat 3.66g protein 0.41g fiber and 0.81mg anthocyanin. The consumers accepted the product at “much” and “moderate” levels; 95% of them were interested in buying the product sold in a department store/ supermarket at 36 baht for one plastic box containing 4 pieces of Khnom Tien.

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L* a* b* value 75.20±0.01 1.31±0.01 28.43±0.02 and respectively Aw = 0.973±0.00 and hardness 5.42±0.45 (N). The chemical analysis of product contained pH = 3.52±0.02 Total soluble solid (TSS) = 15±0.00 (°Brix) and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.