The objectives of this study were to dry Chaploo Leaves at 3 levels: 50 60 and 70C for 3 hours. It was found difference in the moisture values aw and color significantly (p<0.05). 60C is the best value. Then based on 3 formulas of Cereal Bar mixed with Chaploo leaves sensory evaluation in terms of color flavor taste texture and overall acceptable were conducted. Scores of nine levels (9-Point Hedonic Scale) was used for taste test. Factorials Randomized complete Block Design (RCBD) compared the differences of the measures Duncans New Multi Rank Test (DMRT) found that the scores for flavor taste texture and overall 3

The objective of cereal bar (Khao Mao Mee) development project is developing project is developing formula and production process.- to increase nutritive value and convenience in carrying comfortably. according to study of 3 basic formulas by randomized complete block design (RCBD)the results showed that the overall liking of like moderately (7.67)the study of hot air dried carrot at 70c by randomized complete block design (RCBD)...