The research aims to study the quality of Chaiya salted eggs coated with tea waste to partially replace soil from termite mound. The residue of tea waste dried to a moisture content of 14.9% was used to prepare salt coating paste. It was found that the mixture of coating paste by substitution of termite mound soil with 10% (w/w) tea waste was appropriate to coat the duck eggs. The salt content increased in both egg yolk and egg white with increasing salt coating time. Coating egg with 10% tea waste for 24 days egg yolk contained salt 0.83% moisture 17.04% and weighed 19.19 grams. The pH value and hardness were 6.43 and 93.67 gram respectively. The egg white contained salt 5.27% moisture 81.61% and pH value was 7.60. The salted boiled eggs coated by 10% tea waste treatment for 21 days were accepted by the panelists in terms of the overall liking with the level of much liking (8.67) not significantly different (p>0.05) from that of the control treatment (0% tea waste). Microorganisms in the salted boiled eggs did not excess Thai OTOP standard. A hundred general consumers accepted this product in terms of the overall liking with the level of much liking (8.00).

The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made from Mucilage Fiber of Hairy Basil Seed instead of egg. In addition to study end life cycle of Mucilage Fiber in the custard cream. Beginning with appropriate basic formula study and production process of custard cream product found that formula test no.3 got the number 1 ranking which got vote from most of tester. Meanwhile the suitable amount of Mucilage Fiber from Hairy Basil Seed in the custard cream product which there’re 3 level included 10 15 and 20 (gram) so the resulting that almost tester vote 20 gram is best composition of Mucilage Fiber amont. Furthermore we can get smooth and soft custard cream which found when pressing cream on the top bread. After that comparing the basic custard cream from egg found the cream from Mucilage Fiber of Hairy Basil Seed have a total amount of protein and Ash lower than 1.58 and 1.12 respectively basic custard cream from egg and also humidity value more than 1.02 the custard cream which made from egg. The analysis of microbe found that total of microbe which not over standard can maintain 4 days in polypropylene plastic bottle (closed conditon) so 99% of customer feedback and accept “Custard Cream from Mucilage Fiber of Hairy Basil Seed”

The objectives of this research are to select basic recipe for bread sticks fine proper amount of raw salted egg white to add to bread sticks study acceptance of bread sticks enriched with raw salted egg white and to study the change in amounts of protein in basic recipe of bread sticks and the raw salted egg white added one. The products were evaluated by sensory method regarding color odor taste texture and overall acceptability using 9-poin Hedonic scale. These bread sticks enriched with raw salted egg white used the egg white left over from the egg yolks used in the making of Chinese pastry (Kanom Pia) This research found the recipe to be best accepted. The study of proper amount of raw salted egg white at 5 10 and 15 percent added to the basic recipe found that 10 percent of raw salted egg white received the highest acceptance. Consumers accepted 10 percent raw salted egg white enriched bread sticks at the highest level of 37.5 percent. The study of protein content of raw salted egg white enriched bread sticks were a little higher than the basic recipe. Keyword : Bread Sticks Raw salted Egg white

The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White Powderin 3 levels that are 4 6 and 8 percent of weight coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05The research shows that 8 percent of Egg White Powder in the best substituted amount as an ingredient of KhanomBunga buda by the appearance color flavor teste texture and overall the average points are 7.86 7.84 7.797.72 7.76 and7.93respectively. The analysis of variances and Range Test are significant difference in the level ofstatistical 0.05 Study the nutritional value of Khanom Bunga Buda 100 grams is 356 calories of energy Moisture content of 20 percentCarbohydrates 62.9 percent 8.91 percent proteinFat 7.92 percent and 3.77 percent fiber.

This rresearch aims to develop packaging for household goods salted eggs and wines produced by hubkapong agriculture cooperation group limited and to transfer the packaging technology to the cooperation group. Samples for evaluation of packaging prototype were consumers of the hubkapong agriculture cooperation group limited selected by convenience sampling. the target group for the transfer of packaging technology consisted of 40 members of the household goods salted eggs and wines group...