Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula and to study Using dried bananas to replace in Kanom Thong Muan were basic formula replace 20% 40% and60% By planning randomized complete block design (RCBD) and evaluating sensory quality in appearance (thin consistent) color odor taste texture (crumbly) and overall preference with the use of tasting methods for 9-Point Hedonic Scale. The study the basic formula for Kanom Thong Muan By allowing 40 tasters and the study this Using dried bananas to replace in Kanom Thong Muan By allowing 80 tasters to be undergraduates in foods and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phranakhon. Take average data (Mean) analyze variance (Analysis of Variance ANOVA) and compare different mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of Kanom Thong Muan namely formula 1 formula 2 formula 3 found that the tasting person accepted the formula 1 in appearance (thin consistent) color odor taste texture (crumbly) and overall preference. Average 8.20 7.90 7.85 8.05 8.30 and 8.15 respectively when analyzed Variance and comparison of differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05. The results of the study of the amount of dried bananas that replaced sugar in 4 formula found that the tasting person accepted the formula replace 20% in appearance (thin consistent) color odor taste texture (crumbly) and overall preference average of 8.09 8.00 7.80 7.83 8.09 and 8.00 respectively when analyzed (3) Variance and comparison of statistical differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05.

The purposes of this research were to study 1) the personal factors of small entrepreneurs who decide to buy instant banana fritters batter mix in Chiang Mai province 2) the production factors of small entrepreneurs who decide to buy instant banana fritters batter mix in Chiang Mai province 3) the purchasing decision on instant banana fritters batter mix of small entrepreneurs in Chiang Mai province 4) the relationship between personal factors and the small entrepreneurs’ purchasing decisions on banana fritters batter mix and 5) the relationship between production factors and the small entrepreneurs’ purchasing decisions on banana fritters batter mix in Chiang Mai province. The population of the study included 328 small entrepreneurs 265 participants were selected by a specific selection method. The instruments used in this study were questionnaires. The statistics used for data analysis were frequency percentage and chi-square. The results of the study were as follow: 1) personal factors of the small entrepreneurs most of them living in Mueng district Chiang Mai mostly female aged between 31 to 40 years. Their educational background was below the bachelors degree. The average monthly sales revenue ranged from 5001 to 10000 baht sales volume of fried bananas was 10– 20 bunches per day the location of the shop was in front of the house. 2) Factors of production it was found that small entrepreneurs placed high importance on personnel budget raw materials and management. 3) The small entrepreneurs purchasing decisions on banana fritters batter mix found that small entrepreneurs decided to buy “Kueakun brand”. The reason for the purchase was delicious taste. The outstanding feature of instant banana fritters batter mix was that the fried bananas were crispy for a long time. The place of purchase was the market/retail store. The amount purchased was 10 – 20 kg/time. The purchase cost was 1000 – 2000 baht/time. The purchase frequency was 1 - 2 weeks/time. The ingredient that needed to be added was dried shredded coconut and the desired scent was no need to add flavorings. 4) The relationship between personal factors and the small entrepreneurs purchasing decisions on banana fritters batter mix the results showed that personal factors in terms of gender age education level average sales income per month and sales volume per day there was a statistically significant correlation with the outstanding feature of instant banana fritters batter mix at .05 level. 5) The relationship between the production factors and the purchasing decision on the instant banana fritters batter mix of the small entrepreneurs found that the production factors in terms of personnel raw materials and the management aspect had a statistically significant correlation at the .05 level.

This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

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 study and Development Lightweight growing media by banana tree to use a Vertical garden.To create thermal comfort for building users are the main factors causing the air conditioning. The cause of the electrical consumption. Thus bringing the tree into the building. In the past the building that used tree. Create a homey Subsequently it has adopted a large tree used for the purpose of lowering the temperature of the surrounding buildings. Developed into a roof garden Reduce heat to pass through the roof. And is currently being applied in the manner of a green wall. This helps reduce the heat that enters the building through the building envelope as well. The behavior of the tree to absorb water from the roots to the leaves and then passed to photosynthesis. Such a process makes the water evaporates and the air has been cooled by the surrounding trees The Heat pulled away for the evaporation of water. Such a process which happens from time to time no matter how much humidity in the air. The cool environment is another factor that manipulates the ambient environment to environment and buildings The benefits of trees in the green areas of the city this is helping to reduce and prevent the phenomenon of urban heat island The study and Development Lightweight growing media by banana tree to use a Vertical To reduce the weight of structural data were collected to design the plant material. Then the data from design professionals and vertical landscaping questionnaire. And interviews to analyze the result. And amends To test plant material vegetation series of 12 trials by planting vegetation. On the wall a series of three experiments wall. (Width 1.20 m. Height 3.00 m.) Of the test data and the growth of vegetation. Found that plants grow well on a series of plant material. The unit is lightweight and planting is not burdened with the weight of the building structure.