This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce chili sauce pizza sauce and seafood sauce. This research studied the nutritional value of sauce products and studied the acceptance of consumers towards sauce products. The test found about the study about proper amount of unused water melon peel in four kinds of sauce products. The researcher tested about acceptance of forty examinees who are instructors in field of Food and Nutrition majoring Food and Nutritional science and majoring Food Service Industry by using 9-point hedonic scale by adding water melon peel into tomato sauce at levels of 5 10 and 15 per cent of all ingredients It is found that the examinees accepted chili sauce at level of 15 per cent that is in the much favor level (8). The chili sauce has been added with water melon peel at levels of 3 6 and 9 per cent of total ingredients. It was found that the examinees accepted it at level of 9 per cent that was from the level of moderate favor to much favor (7-8). The examinees accepted pizza sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 30 per cent which was in the level of much favor (8). The examinees accepted seafood sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 20 per cent which was in the level from moderate to very much favor (7-8). When the researcher studied the physical features of sauce product it was found that pH value at which was 25 degrees Celsius was in range of 3.90 3.49 3.83 and 2.73. The viscosity value was 4650cp 32639cp 37760cp and 612cp or centipoints respectively. Nutritional value of sauce product it was found that tomato sauce which has been added with water melon peel for 15 per cent has total calory for 70 per cent protein for less than 1.25 per cent fat for 0 per cent ash for 1.43 per cent carbohydrate for 17.5 per cent and moisture amount of 81.1 per cent. Chili sauce which is added with water melon peel for 9 per cent has total energy for 71.2 per cent; protein is less than 1.25 per cent fat is 0 per cent ash is 3.85 per cent; carbohydrate is 17.8 per cent and it has moisture amount of 78.4 per cent. Pizza sauce which is addedwith water melon peel for 30 per cent has total energy for 145 per cent; protein is less than 1.25 per cent fat is 3.49 per cent ash is 3.18 per cent; carbohydrate is 28.5 per cent and it has moisture amount of 64.8 per cent. Seafood sauce which is added with water melon peel for 20 per cent hashas total energy for 91.8 per cent; protein is 1.59 per cent fat is 0.20 per cent ash is 4.19 per cent; carbohydrate is 20.9 per cent and it has moisture amount of 73.1 per cent. However adding of water melon peel into four kinds of sauce products can be done but it should be realized about chemical components of starting components for example moisture amount and carbohydrate. These components may affect physical features for example smell flavor and texture. These features affect acceptance of products. From technology transfer of sauce products from water melon rind at 157/16 moo 9 Kao San housewife Group agricultural enterprise Bang Plee Bang Pla Samut Prakarn. 50 housewife Group agricultural there the level of satisfaction in every aspect.

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 objective of this research to study the basic formulas of Thai egg custard type of cutting corn kernel physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner laboratory. The results show the basic formula of Thai egg custard be recognized to study in the next step. The results show the basic formula of Thai egg custard accept on the like moderately (7). Then conduct 3 type of corn kernel are whole slide and chop for choose by 30 examiner laboratory. The examiner choose slide of corn kernel in enhancing of Thai egg custard at 20% 30% and 40% by total weight. The result show that the % of enhanced slide corn kernel was significant in acceptance and color liking (p<). The texture profile analysis of sweet corn Thai egg custard75.98 to 111.08 of firmness and-30.72 to-35.04 of Cohesiveness. The chemical composition of 20% slide sweet corn kernel Thai egg custard were 243.86 Kcals of total energy 95.95 Kcals of energy from fat6.25 of protein10.66 of fat0.91 of ash29.87 of carbohydrate and 1.70 of crude fiber. However enhancing of sweet corn in Thai egg custard can be extra Consideration of chemical composition of ingredients such as sugar and starch for acceptance of Thai egg custard of these features may affect to physical properties such as in color and texture of production should be intensive studied.

The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking ( P< ) . However the three formulas are significant in appearance color liking odor liking taste liking texture liking a nd overall liking ( P> ). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance . However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons .Therefore supplementation of fiber in macarons product with Sangy od Rice Bran is not affectin macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.

The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking (P<). However the three formulas are significant in appearance color liking odor liking taste liking texture liking and overall liking (P>). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance. However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons. Therefore supplementation of fiber in macarons product with Sangyod Rice Bran is not affect in macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.