The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition there were determined the effect of durian crust flour on quality properties and consumer test of Thai desserts. The sensory properties were evaluated by 40 panelists (professors of Department of Food and Nutrition and Food Service Industry Faculty of Home Economics Rajamangala University of Technology Phra Nakhon). The samples were evaluated using 9-point hedonic scale. Wheat flour was substituted with durian crust flour in Kanom Thong-Pub at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Thong-Ake at the level of 0 20 40 and 60% (by weight). The results showed that 40% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Sum-Pun-Nee at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively (moderate to high score). Thai desserts with durian crust flour were evaluated chemical quality. The results showed that moisture fat crude fiber ash protein contents and aw value of Kanom Thong-Pub with 20% durian crust flour were 4.19 8.72 4.74 1.44 16.14 and 0.31% respectively. Physical properties The L* value of Kanom Thong-Pub without durian crust flour was higher than other samples. While the a* and b* values of Kanom Thong-Pub with 30% durian crust flour was higher than other samples. The chemical quality of Kanom Thong-Ake showed that Kanom Thong-Ake without durian crust flour showed the highest protein content (16.03%). The L* and b* values of Kanom Thong-Ake were 55.53 and 29.85 respectively. Kanom Thong-Ake with 20% durian crust flour was high fat content (31.88%). The a* value of Kanom Thong-Ake with 40% durian crust flour was 7.21. While Kanom Thong-Ake with 60% durian crust flour showed the highest moisture (16.15%) crude fiber (3.51%) ash (1.11%) contents and aw value (0.84%). The chemical properties showed that Kanom Sum-Pun-Nee with 30% durian crust flour was high moisture (22.25%) fat (5.48%) crude fiber (12.08%) ash (2.11%) and protein contents (6.26%). Kanom Sum-Pun-Nee without durian crust flour was high aw value (0.82%). While the L* value showed the highest lightness value. The a* and b* values of Kanom Sum-Pun-Nee with 20% and 30% durian crust flour were higher than other samples. The moisture fat crude fiber ash protein contents and aw value of durian crust flour were 4.78 0.53 36.66 5.04 10.01 and 0.33 respectively. For physical properties the L* a* and b* values were 68.64 4.90 and 17.72 respectively. The consumer acceptance test of Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee the results found that consumer were accepted in finished product (moderate score). จ For training evaluations (follow-up) the result showed that 50 participants (100%) were satisfied with this program. The average values were 4.60 or 95.20% (high to highest score). However Thai desserts supplemented with durian crust flour should be considered the chemical composition. The effect of physical properties on Thai desserts may be attributed to the chemical composition of durian crust flour.

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.

The purposes of this research were : 1) To study the individual factors 2) To study the behavior on Thai dessert consumption 3) To study the relationship between individual factors and Thai dessert consumption in Samaut Songkhram Technical College The samples were 239 vocational certificate Students in Smaut Songkhram Technical College. The Instruments were questionnaire and a Test The statistics were the frequency percentage and the Chi-squared test. Results found that : 1) the students mostly were female studying in Accounting whose their parents’income not over 10000 baht per month have knowledge of Thai dessert at the good level. 2) The sample mostly consume boiled Thai dessert 1-3 times a week because of the delicious taste The each payment is up to 20-41 baht because the price was not expensive the preference Banana Leaves packaging and perception of news about Thai dessert through internet. 3) The result on studying factors found that the individual factors such as sex was most related to the preference. Educational level was related to the preference of packaging. Subject type was related to the favorite on Thai dessert. The preference in consuming Thai dessert in because of consumption the payment packaging and perception of news for the parents’income was related to the payment with statistically significant at 0.05 level.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.

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.