“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.

This article presents the mini brown rice mill for household that is useful for farmers. After the harvest farmers keep their rice in the barn waiting for milling or paddy selling. In the rice market the cost of the paddy is very low but if the paddy is transformed to be the white rice or brown rice it could be more valuable. The mini brown rice mill is presented in this article. The rice mill was reshaped to be smaller and moveable. It consisted of four rubber crackers that turned around adversely in the different speed then the fan blew the chaff to be the brown rice and finally the brown rice will be scrubbed by the polishing machine to be the white rice. The result of this experiment revealed that the mini brown rice mill can produce more than 40 kilograms and around 10 kilograms per hour for the brown rice and the white rice respectively

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.

The objectives of this study were to : 1) explore problem conditions and needs of consumers for organic brown rice packaging of Chiangmai Organic Agriculture Cooperative Limited;2) investigate the packaging model of organic brown rice market competitions ; and 3) develop the organic brown rice packaging model of Chiangmai Organic Agriculture Cooperative Limited. The sample group in this study consisted of 385 organic brown rice consumers giving quantitative data and another 2 giving quantitative data. Findings showed that the following were problems encountered: 1) The brown rice rack was too thin; 2) wood borers were found growing in the brown rice racks; and 3) the label on the brown rice racks was too big. Regarding needs of the informants the following were found: 1) the weight of the rack of brown rice should be 1 kilogram; and 2) the packaging label should be attached in the vertical line of the rack. The statement “organic brown rice” was found to be most important information on the label. For organic brown rice of competitors it was packaged in a vacuum sack with pictures on a label. It weighs 1 kilogram. Developing an organic brown rice packaging model of Chiangmai Organic Agriculture Cooperative Limited to be consistent with needs of consumers and the cooperative.

This study aims to study the process of producing brown rice by housewives group who produced brown rice as otop product from Narathiwat Province. They designed and developed brown rice machine of PNU III. The machine were formed from a peeling machine fan for husk peeling sorted out rice and paddy machine paddy vascular system and wipe machine. They were formed as brown rice machine and given to housewives for producing brown rice as local product called otop in Narathiwat province. They brought Kradangga seed rice that exist in Narathiwat and exposed them to the sun up to 13-15 percent high then they were milled. From the experiment the study found that the distinction of rubber speed has caused the machine producing the brown rice with 93 kilograms per hour by using 3 HP motor energy. From the experiment it can be concluded that brown rice machine of PNU III has the quality and it is appropriate and good for increasing the product quantity to the housewives group