The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0% 15% 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0% 5% 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate sensory quality of appearance color flavor taste texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color flavor taste texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance flavor taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.

The purpose of this study is to study 3 formula basic formula cereal bar and study the using crispy riceberry flake to replace rolled oats in cereal bar in 4 levels : 0% 50% 75% and 100%. The experiment is analyzed by Randomized Complete Block Design ( RCBD ) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9 – Point Hedonic scale and evaluated by 40 subjects for study 3 formula basic and 80 subjects for study the using crispy riceberry flake to replace rolled oats. It is Analyzed by Analysis of Variance ( ANOVA ) and Least Significant Difference ( LSD ) and Duncan’s New Multiple Range Test ( DMRT ). The result of the study showed that the basic formula is the sensory evaluation is statistically significant ( P ≤ 0.05 ) of third formula. After the sensory evaluation of the appearance color flavor taste texture and overall basic formula which is mostly accepted. Scores are in the high level because the fact is chewy enough of it. As for the result of the study for using crispy riceberry flake to formula is replace the rolled oats in cereal bar it is sensory evaluation is statistically significant ( P ≤ 0.05 ) of 50% formula. After the sensory evaluation of the appearance color flavor taste texture and overall which is mostly accepted. Scores are in the high level and moderate because when to more replace in 75% and 100% while the solid of texture in cereal bar. So 50% formula is appropriate of study the using crispy riceberry flake to replace rolled oats in cereal bar.

The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design ( RCBD) Breadsticks quality was assessed by the favorableness of Appearance color order test texture ( crispy) and overall Score using 9-Point Hedonic Scale. Breadsticks quality was evaluated by 40 gourmets Redue repeatedly tried 2. Analysis of Variance ( ANOVA) and Least significant Difference and Duncans New Multiple Range Test (DMRT). The results found that most of the gourmets. Like the level of 20%. The are range preferences of Breadsticks Appearance test texture (crispy) and overall Score arein the high level and Color and order. Score are in the moderate level showed that Appearance color order test texture ( crispy) and overall preference is Statistically Significant at the 0.05.

The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. Which were 0% 20% 40% and 60% Randomized Complete Block Design (RCBD) Khanom Saleetip quality was assessed by the favorableness of Appearance color odor taste texture (soft) and Overall score using 9-Point Hedonic Scale. Khanom Saleetip quality was evaluated by 80 gourmets Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT) were used compare the different means. The results found that mart of the gourmets like the level of 40% the average preferences of Khanom Saleetip Appearance color and overall in the high level. But odor taste and texture (soft) scores. Are in the Moderate level the results showed that there were statistically significant different among preferable score of Appearance color flavor taste texture (soft) and Overall at confident level (p≤0.05).

The purpose of this study is to study basic recipes of Khanom KrongKrangKrob and to study the amount Riceberry Flour to substitute Wheat Flour in Khanom KrongKrangKrob. There were 4 levels of Riceberry Flour 0% 5% 10% and 15% Randomized by using Complete Block Design (RCBD) Khanom KrongKrangKrob quality was assessad by the favorableness of appear color flaver taste texture and overall scores using 9-Point Hedonic Scale. Khanom KrongKrangKrob quality was evaluated by 80 gourmets. Analysis Variance (ANOVA) and Dancan’s New Multiple Range Test (DMRT) were used compare the different means. The result found that most of the gourmets like the level of 10%. The Average preferences of Khanom KrongKrangKrob appear color flaver taste texture and overall scores are in the moderate level. The resalt showed that the average preferable score of appear color flaver teste texture and overall scores. Were statisticall at significant different at the confident level (p≤0.05).