Chanee Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake sponge cake and chiffon cake be used in this research. Increasing of durian rind powder substitute for wheat flour to effect increasing of crude fiber in all cake sample meanwhile decreasing in color and volume of all cake sample which acceptance affects. Consumer acceptance test in Potential Development of cake products with Flour from durian peel project for 100 tester found that most testers are more than 80 percent acceptance in the product of Potential Development of cake products with Flour from durian peel project. For the Technology propagation of the Potential Development of cake products with Flour from durian peel project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. Based on the research results the maximum replacement potential is 10%. Increasing this amount of substitution will have an effect on the appearance. And color features. Especially the texture feature. Therefore the study should be further studied on the methods of production. The durian peel is more detailed. This may result in the development of high-fiber pastry products. To help improve the sensory properties. These features affect product adoption

Suitable durian rind flour production (durian rind flour-DRF) was three strain different durian rind were used include Chanee (CN) Monthong (MT) and Kan Yao (KY). Three methods of durian rind were used. 1 (TD-Tray Dry) 2 (SD-Stream Dry) and 3 (BD-Boil Dry). Chanee Monthong and Kan Yao Durian rind after drying and powdered process was found drying method 2 (SD-Stream Dry) to the highest yield of durian rind Kan Yao the second and the lowest durian rind is Monthong. The total weigh strain and shelf life of durian was affect to durian rind powder volume. Kan Yao is high volume of the white rind the second is Chanee and Monthong is lowest in white rind. The most total weigh of durian was affect to white durian rind in the other hand durian low total weigh was affect to white durian rind to the durian rind powder. Crude fiber is the mainly of chemical compositions of the three strain different durian rind. Cellulose and lignin as non-soluble dietary fiber. The soluble fiber found in durian rind is pectin. The quality of durian rind powder in Method 2 gave the lightest color followed by Method 3 for Method 1 to give the darkness color. Acidity of durian peel and durian rind powder acidic. The viscosity of durian rind is derived from pectin-a polysaccharide compound. For the communication of technology the potential development of durian rind flour powder at the Faculty of Home Economics Technology the participants were most satisfied in all aspects. Preparation of durian peel powder in all 3 ways there are parts that can not be powdered. In the next study. It is recommended to study the method to obtain powdered durian that cannot be powdered.

The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition there were determined the effect of durian crust flour on quality properties and consumer test of Thai desserts. The sensory properties were evaluated by 40 panelists (professors of Department of Food and Nutrition and Food Service Industry Faculty of Home Economics Rajamangala University of Technology Phra Nakhon). The samples were evaluated using 9-point hedonic scale. Wheat flour was substituted with durian crust flour in Kanom Thong-Pub at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Thong-Ake at the level of 0 20 40 and 60% (by weight). The results showed that 40% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Sum-Pun-Nee at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively (moderate to high score). Thai desserts with durian crust flour were evaluated chemical quality. The results showed that moisture fat crude fiber ash protein contents and aw value of Kanom Thong-Pub with 20% durian crust flour were 4.19 8.72 4.74 1.44 16.14 and 0.31% respectively. Physical properties The L* value of Kanom Thong-Pub without durian crust flour was higher than other samples. While the a* and b* values of Kanom Thong-Pub with 30% durian crust flour was higher than other samples. The chemical quality of Kanom Thong-Ake showed that Kanom Thong-Ake without durian crust flour showed the highest protein content (16.03%). The L* and b* values of Kanom Thong-Ake were 55.53 and 29.85 respectively. Kanom Thong-Ake with 20% durian crust flour was high fat content (31.88%). The a* value of Kanom Thong-Ake with 40% durian crust flour was 7.21. While Kanom Thong-Ake with 60% durian crust flour showed the highest moisture (16.15%) crude fiber (3.51%) ash (1.11%) contents and aw value (0.84%). The chemical properties showed that Kanom Sum-Pun-Nee with 30% durian crust flour was high moisture (22.25%) fat (5.48%) crude fiber (12.08%) ash (2.11%) and protein contents (6.26%). Kanom Sum-Pun-Nee without durian crust flour was high aw value (0.82%). While the L* value showed the highest lightness value. The a* and b* values of Kanom Sum-Pun-Nee with 20% and 30% durian crust flour were higher than other samples. The moisture fat crude fiber ash protein contents and aw value of durian crust flour were 4.78 0.53 36.66 5.04 10.01 and 0.33 respectively. For physical properties the L* a* and b* values were 68.64 4.90 and 17.72 respectively. The consumer acceptance test of Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee the results found that consumer were accepted in finished product (moderate score). จ For training evaluations (follow-up) the result showed that 50 participants (100%) were satisfied with this program. The average values were 4.60 or 95.20% (high to highest score). However Thai desserts supplemented with durian crust flour should be considered the chemical composition. The effect of physical properties on Thai desserts may be attributed to the chemical composition of durian crust flour.

The purposes of this research were 1.) to study of expectation and reality for Development of research on Academic Staffs of RMUTP 2.) to study of needs assessment for Development of research on Academic Staffs of RMUTP. The sample is Academic Staffs of RMUTP from 9 faculty 343 Academic Staffs. The data were analyzed through percentage (%) mean (x̄) standard deviation (S.D) t-test modified priority needs index: PNI modified and content analysis.The results demonstrated that : Current conditions and expectations regarding the development and research of academic staff found current weather conditions are on average lower than expected nearly all sides. Considering the sort of requirements necessary for the development of research staff academic overview. The PNIModified between 0.04 -0.22 and found to have the highest PNIModified is The development of self-education and self-improvement with training / seminars (0.22) for a final order management (0.04).

This research is an experimental research. To study the pineapple chili falls size to develop a product ready for consumption adds value to the products. By studying the types of chili chili 3 chili hell catfish. Chili fish meal by studying the basic formulas for each type of chili. Then the basic formula of chili hell. Spicy Catfish Chili fish meal which has been recognized by the panelists was conducted right amount of pineapple led to replace the dried shrimp in chili hell. Replace meat in chili catfish catfish. Meat and substituted fish meal in fish sauce. At 25 percent 50 and 75. The experiment was a randomized complete block (Randomized Complete Block Design RCBD) then the result of sensory quality in appearance color aroma taste texture and overall liking with tasting A credit rating of nine (9-Point Hedonic Scale) used a sample of 30 students a teacher and students in food and nutrition. Faculty of Economics Rajamangala University of Technology Phra Nakhon. The sensory evaluation. In volume 4 different levels: 0 25 50 and 75 percent of pineapple were: 1) Hell pineapple chili 75 percent most in the appearance color aroma taste texture and overall liking. Which averaged 8.57 8.30 8.53 8.43 8.30 and 8.40 respectively in preference 2) pineapple curry fish meal. The panelists acknowledged that the 75 percent most of the appearance color aroma taste texture and overall liking. Which averaged 8.30 8.20 8.20 8.33 8.13 and 8.20 respectively in preference 3) pineapple curry catfish. The panelists acknowledged that the 75 percent most of the appearance color aroma taste texture and overall liking. Which averaged 8.47 8.33 8.53 8.33 8.13 and 8. 40 respectively in the revelry. The researchers chose to use renewable pineapple smoothie dried fish meat and fish at 75 percent a formula to determine the proper replacement of a pineapple curry catfish in hell. Chili fish meal Spicy Catfish Since it is a formula that has been the most respected in all aspects. Including appearance color aroma taste texture and overall liking. It looks good tastes good and sweet pineapple is good.