This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

Foods rich in dietary fiber and antioxidants have attracted great attention to both of consumers and food manufacturers because of their significant health benefits. Increased consumption of dietary fiber improves lowering blood pressure and cholesterol levels. Furthermore it prevent a number of gastrointestinal disorders such as constipation and hemorrhoids. Antioxidants are bioactive compounds that can delay or inhibit the oxidation by inhibiting the initiation or propagation of oxidative chain reactions. These free radical reactions cause human diseases such as cardiovascular disease and cancer. Legumes are an excellent source of compounds having antioxidant. Hence recent research has been focused on the potential utilization of bean coat which was by-products from processing industry to the development of new functional ingredients for food nutrition enrichment. The extraction of bioactive compounds from seed coats are used as a food ingredient for various foods processing such as tofu with soybean hull fiber black bean seed coat in maize flours for the production of cookies and whole wheat bread. Therefore research and development of new functional foods from bean seed coat used as ingredient for the preparation of food products to improve food nutrition will be necessary to provide for Industrial manufacturing according to demand and sufficient for healthy food consumption in the future.

The purpose of this research was to investigate the use of soaked black bean water and to add value to it otherwise it is considered as colored waste water. The soaked black bean water was analyzed for phytochemicals and dyeing process was carried out silk cotton and polyester fibers. Dried black beans were soaked in water ratio 1:1 for at least 12 hours. The dyeing process involved soaking the fiber in soaked black bean water at 100o for 30 min. to determine the type of fiber staining and color fastness. Results showed presence of Anthocyanin Anthraquinonoid Terpenoid Saponin Tannin and Flavonoids in soaked black bean water. It was found that dye could be absorbed by silk fabric in an acidic condition. The shade appeared red-brown at L*44.17 a*16.88 and b*20.13 color strength was 6.19 and ultraviolet protection was blocked more than 97.5 percentages as UPF 50+. Moreover the color fastness grading in crocking property was very good to excellent (CF 4-5) good washing fastness (WF4) and moderate fastness in the presence of light (LF 4). In conclusion soaked black bean water can be used for dyeing for silk fabric and enhance UV protection.

The use of yogurt and inulin in soybean of salad dressing products had steps to develop as follows 1) Selection of salad dressing products basic formula and physical and chemical test. 2) Developing soybean of salad dressing products by crushed soybeans were used instead of whole eggs and used olive oil instead of vegetable oil. The sensory evaluation was done by means of scoring method which was 9-point Hedonic Scale Test. 3) Using the developed soybean salad dressing in 2) to develop it to soybean mixed yogurt salad dressing by putting yogurt for 5 10 and 15 of formula then study the acceptance by sensory tests. 4) Putting inulin into soybean mixed yogurt salad dressing for 5 10 and 15 of formula then did sensory test It was found that consumers rated the most common sensory attributes was soybean mixed yogurt with inulin salad dressing third formula which was mixed by 15% of yogurt and inulin and found that developed soybean salad dressing had low energy without separation of water and fat the surface is glossy cream. The texture of soybean salad dressing formula was smooth there were bubbles in the salad dressing soy sauce and a mellow taste. Soybean salad dressing had thick texture and aroma. This soy formula had a lot of fiber. This was due to the use of soy substituted for yolks and the use of inulin to replace oil that results to have dietary fiber which helped in the digestive system and is low in fat. In addition the use of inulin also made soybean salad dressing was homogeneous did not separate the layer of water with fat. And adding yogurt with lactic acid bacteria helped digestion and stimulated white blood cells to help prevent the growth of harmful bacteria. It also made strengthens of the immune system.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.