Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein ice cream demand for this consumer group. Therefore the objective of this study was to develop the milk ice cream with high protein from chicken breast by varying chicken breast in milk ice cream at 5 10 and 15% by total weight. The result showed that 10 % chicken breast ice cream had the best physical and sensory properties. The viscosity overrun texture and melting rate of the developed formula were 89.05 cps 108.05% 34584 g force and 23% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 87.10 5.08 and 20.54 respectively.

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.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

Research packaging design for Thai dessert in the literature. The purpose is to study Thai dessert in the literature patterns and heritage conservation knowledge and Thai wisdom and packaging design for Thai dessert in the literature of 15 works contains SUNGKHAYA (Pandan custard) SALIM (Sweet noodles in coconut milk syrup) LUMJEAK (Roast pancake wrap candied coconut) MUSCAT LUDTI (Flat bread) KANOMJEEB (Shumai) KANOMTEIN (Stuffed dough pyramid) THONGYIB (Sweet egg floss) KANOMPING (Round cookie) RANGRAI (Dough press) THONGYOD (Gold egg yolks drops) JAMONGKUT (Sergeant crown) BUALOY (Dumplings in coconut cream) CHORMUANG (Purple bouquet cake) FOITHONG (Golden threads) shows the value of learning for youth through students in the department of economics. The samples were students of home economics department of food and nutrition and related or associated with a number of 100 people from Rajamangala University of Technology Phra Nakhon Rajamangala University of Technology Thunyaburi Rajamangala University of Technology Krungthep Suan Dusit University Suan Sunandha Rajabhat University Kasetsart University by random sampling. The tools used Research is satisfaction questionnaire. How to conduct research Step 1) study the documents and related research Step 2) Create a tool used in the research 3) design and tryout step 4) selection and design development 5) prototyping step 6) experiment and collect data step 7) analysis and conclusions and step 8) prepare and publish reports. The study concluded that Guidelines to Design Patterns Confectionery packaging design for Thai dessert in the literature ideas and inspiration from the boat and the water. The origins opus of King Rama II the element in the packaging design of the structure of the attenuation of shapes sampan boat vernacular graphic image shows a portrait painted stripes woven banana leaves and illustrations mimic the surface. Natural material The colors used are green banana leaf and water. Using the Thai styles character types and elegant personality Symmetrical layout and iteration. Usually detailed text accompany the show features culture personality symbolic name and motto in Thai and English and transliterated names and identities on the outside. The result of the study indicated that the target groups were high satisfaction and satisfy the packaging design at high level in every ways.