“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. 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 80 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 Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

The purposes of the research on soy milk product mixed with carrot were to study the preparation of soy milk carrot juice extraction appropriate ratio of soy milk to carrot juice and sugar content shelf - life and consumers’ acceptance of the product. The study was focused on the product’s physical quality chemical composition sensory quality and micro-organism content. The results of the research revealed that soy milk with soy bean : water at 1:4 (by dry soy bean weight)used in extraction process; blanching of carrot prior to extracting which yields 70.31% of the juice and 4580 μg . (763.33 R.E) beta - carotene per 100 grams of carrot which is a higher amount than extracting fresh carrot ; the ratio of soy milk to carrot juice at 70:30 and 5% of sugar content by weight are appropriate in soy milk mixed with carrot production. The L*value a*value and b* value were 66.79 25.24 and 39.25 respectively. The viscosity was 17.33 centipoint; total soluble solid was 11.67 brix; and pH was 6.25. The acceptance scores on color flavour texture and overall preference were 7.98 8.00 7.93 and 8.05. This means preference on color and texture was moderate; the preference on flavour and texture was very high. For chemical composition it was found that there were 71.08 kcal. energy 4.40 g. protein 1.56 g. fat 9.86 g. carbohydrate and 1378 μg.(229.67 R.E.) beta-carotene per 100 grams. The cost of raw materials was 6.41 baht per 180 ml./bottle. The study of consumers’ product acceptance showed that most consumers had knowledge on nutrition; they accepted and had preference on the product at the moderate level. The price of 12.00 baht per 180 ml. bottle was accepted. It was also found that there was no physical or chemical change of the product when kept at 70C for 14 days. Total bacterial count was 4.8x10 CFU/cm3 when compared to Soy Milk Thai Community Product Standard (SPC. 529/2004) which specified that not exceeding 1x104 CFU/ cm3 should be found in the product. It was evident that the product was still safe for consumption when kept for 14 days.

Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk milk products and drinking beverages which have some milk should or should not consume. This research was aims to make a manual preparation about drinks for the monks which focus on milk and milk products for give the data and detail of raw material ingredients process. From the results found that the Forest monastery (Wat Pah) has the strict laws and statutes more than the temple (normal monastery) by the rules such as: the Buddha commanded by the discipline sect duration time types of raw material ingredients process and other depends on the policy for each temple. Therefore the monk and temple boy must study very well about information and nutrition facts or food processing.

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.