A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0 2 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy) color smell texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average to analysis of variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks. 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy) color smell texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences in appearance (fluffy) color smell texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05

The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream bread puff pastries and Danish pastries. The use of cassava to develop choux cream can be used at the maximum amount of 60 percent. For the filling bread can use cassava up to 60 percent. Puff pastries can be used to make up to 30 percent cassava and Danish pastries can use cassava to develop as filling by up to 50 percent. Which the filling of all 4 bakery products developed using cassava The highest liking scores were not different from the control samples. It also results in coarse fiber content. And ash increases If increasing the amount of cassava it will affect the quality of the filling of bakery products in terms of color and acceptance. However the effects of cassava preparation should be studied using other methods. To help improve various qualities of filling bakery products or other products to have the potential to be a new food product and is a health product. Consumer acceptance test in The development of filling dessert from Cassava in bakery products for 100 tester found that most testers are more than 95 percent acceptance in the product of The development of filling dessert from Cassava in bakery products. For the Technology propagation of The development of filling dessert from Cassava in bakery products project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. According to the research results the maximum enhance can be at 30-60%. Increasing the replacement amount will have an effect on the appearance value. And color features as well as satisfaction with the sensory characteristics. Therefore additional production methods should be studied in order to make the filling more appetizing Which may be good for the development of high fiber diet products to help improve the sensory characteristics in which these characteristics affect product acceptance.