Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

“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.