The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking (P<). However the three formulas are significant in appearance color liking odor liking taste liking texture liking and overall liking (P>). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance. However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons. Therefore supplementation of fiber in macarons product with Sangyod Rice Bran is not affect in macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.

The objective of this research was to compare the quality of Kanomchan which replace rice flour with Homnil rice flour Riceberry rice flour and Sangyod rice flour and to study the quantity of modified starches used in frozen Kanomchan products. Sensory evaluation of 30 panelists using 9 points Hedonic Scale. It was found that the panelist preferred Kanomchan that was made from Sangyod rice rather than the Kanomchan made from Riceberry rice flour and Homnil rice flour (p≤0.05). In the recipe of Kanomchan consist of 40.98% coconut milk 37.30% flour 10.65% cassava starch 9.02% cassava starch and 2.05% rice flour. Then using Sangyod rice flour in Kanomchan products to study modified starches suitable quantity for frozen Kanomchan products by three standards. Constitute 1% 3% and 4% by replacing of cassava starch. And compared with base recipe that not add modified starches. Then Kanomchan was freeze at -18 °c for three days. Before defrost with microwave and heated with 640 watts of microwave power for 2 minutes. The result found that frozen Kanomchan product which adding 3% modified starch had the most sensory points in every attributes. Except taste score texture (toughness) and overall score more than non-modified starches recipe (p>0.05). Then study three types of hydrocolloids. (guar gum gum Arabic and carrageenan) for develop quality of frozen kanomchan products by add hydrocolloids 0.1% for amount starches in frozen kanomchan products that using. Then freeze at -18 °c and reheat with microwave which had 640 watts of microwave power for 2 minutes. The result is guar gum had the most of linking points good texture that suitable with frozen Kanomchan products than caragenan and gum arabic. Results of the selection of the pattern of Kanomchan in packaging. By all experts choose a rose mold. and the packaging style numbrr 1 with the accompanying reasons name and the product brand prominently easy to remember beautiful colors look appetizing and linked the Thai dessert.