“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5% 10% and 15% and Latte flavor; 10% 20% and 30% added into Kalamae dessert. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 30 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’ new multiple test through the prefabricated program. The results reveal that a supplement of 5% of germinated brown rice 3 in1 supplement into Kalamae dessert was accepted by the tastes with average scores of odor criteria taste and overall appreciation being 7.62 7.72 and 7.85 respectively. For a supplement of 10% of germinated brown rice the color and texture of the products were approved with a score of 7.89 and 7.70. Analysis of variance and compared differences are statistically at 0.05. As for the evaluation of additional latte favor the outcome demonstrates that 30% of Latte favor was the most satisfying to examiners with average scores of color odor criteria taste and overall appreciation which accounted for 7.83 7.75 7.70 7.85 and 7.92 respectively and only analysis of variance and compared difference of color and smell are statistically at 0.05.

Development Project of Application of germinated brown rice in Thai deserts aimed to develop 3 kinds of Thai dessert recipes and process which consisted of Bua loi Frozen Taohuay Lot Chong (A traditional Thai dessert consisting of rambutans in coconut sauce). The result was found that Bua loi Frozen from germinated brown rice was developed by using germinated brown rice and water for Pre-Gelatinization ratio at 2:3 and sticky rice was at 30 gram. Bua loi Frozen at -18 C was thaw in microwave at 70 power 2 minute. The product tested was accepted moderately. The result was found found that Taohuay from germinated brown rice was developed by using germinated brown rice and fresh milk ratio at 100:0 and stability was agar. Taohua tested was accepted moderately. It was found that the product was accepted and there was statistically significant difference at p< 0.05. Lot Chong from germinated brown rice was developed by using germinated brown rice 60 percent and Time for Pre-Gelatinization at 30 minute. Shelf Life Study of Bua loi Frozen at 4 mouth. Taohuay in refrigerator at 1 mouth the product was separate and Lot Chong in refrigerator at 2 week the product was rancid smell and decay to not accept from consumer.

This research aimed to study the basic recipe of Pumpkin Snack. The Randomized Completely Block Design (RCBD) was used to evaluate the sensory property appearance color flavor taste texture and overall liking. 40-testers and 7-Point Hedonic Scale were used. The study found that the first basic recipe had the highest scores in overall satisfaction. The 3 ratios of Cassava Starch and Pre-Germinated Brown Rice flour were 40:60 50:50 and 60:40. It was found that the 60:40 had the highest average scores. 3 Levels of Frying time at 180 degrees Celsius were 5 10 and 15 seconds. It was found that frying 10 seconds had the highest average scores. Quality color texture (Crispness) and chemical composition were found that 9.11 N Brightness (L*) 36.70 Red (a*) 8.71 Yellow (b*) 33.71 aw 0.53 Moisture 0.72% Fat 7.30% Protein 9.51% Ash 7.05% Crude fiber 1.96% and Carbohydrates 73.42%. The production cost of Pumpkin and Pre-Germinated Brown Rice Snack is 100 Bahts per kilograms or 4 Bahts per serving.

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.