Foods rich in dietary fiber and antioxidants have attracted great attention to both of consumers and food manufacturers because of their significant health benefits. Increased consumption of dietary fiber improves lowering blood pressure and cholesterol levels. Furthermore it prevent a number of gastrointestinal disorders such as constipation and hemorrhoids. Antioxidants are bioactive compounds that can delay or inhibit the oxidation by inhibiting the initiation or propagation of oxidative chain reactions. These free radical reactions cause human diseases such as cardiovascular disease and cancer. Legumes are an excellent source of compounds having antioxidant. Hence recent research has been focused on the potential utilization of bean coat which was by-products from processing industry to the development of new functional ingredients for food nutrition enrichment. The extraction of bioactive compounds from seed coats are used as a food ingredient for various foods processing such as tofu with soybean hull fiber black bean seed coat in maize flours for the production of cookies and whole wheat bread. Therefore research and development of new functional foods from bean seed coat used as ingredient for the preparation of food products to improve food nutrition will be necessary to provide for Industrial manufacturing according to demand and sufficient for healthy food consumption in the future.

This research on the participation of the community in Lamphaya Floating Market Nakhon Pathom Province to develop sustainable tourism has the objective of studying the participation of locals in the community to manage tourism at Lamphaya Floating Market sustainably and to identify ways to encourage locals in the community to co-operate in sustainable tourism management at Lamphaya Floating Market. The research method involved the collection of both primary and secondary data. The primary data was obtained from interviews and questionnaires. The interview were in-depth interviews with structured interview questions. The researcher interviewed one participant who identified other potential informants to interview and the process was repeated until the interviews were completed. The qualitative data analysis involved Content Analysis which was performed by coding interview transcripts. The quantitative method was also employed: 100 questionnaires were distributed through Accidental Random Sampling to locals living in the Lamphaya area and to local government officials (Sub district Administrative Organization) at Lamphaya Floating Market. This process produced results about how locals in the community co-operate in sustainable tourism management at Lamphaya Floating Market. All data are analysis was performed by computer program. The research found that the participation of locals in tourism management was at a high level especially in terms of location management. Locals participate in planning attend meetings about policy and discuss new ideas with regard to many things. However while locals are able to evaluate tourism facilities as good or not good they are not directly involved in the process of planning or policy or management. Locals co-operate to manage human resources very well but they do not participate much in setting the rules of the village. This is because the rules are flexible and are transferred from generation to generation rather than being fixed. On the other hand locals participate in the management of the creative local product process at a high level. Suggestions 1. The new generation should be encouraged to participate in tourism management. 2. The locals should think about the public and love the community more than seek private benefits through their own business. 3. Government should be involved in helping locals and local government should be involved in meeting and planning about tourism management at Lamphaya Floating Market. 4. Locals and the community in the nearby area should be encouraged to recognize the importance of sustainable tourism management.

The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of the cookie product from oat power and the acceptance of the customer about the Whole Grain cookie product by having 40 testers which are students in faculty of technology home economics Rajamangala University of Technology Phra Nakhon. There are 5- ponit hedonic scale questionnaire. The comparison of the average uses Duncan’s New Multiple Range Test (DMRT) The tasting result found that the amount of oat power that has been used instead of wheat flour 100 percent has the most acceptances. When study about the nutrition of the Whole Grain cookie products from oat powder found that it found that they provide 68.64 Kcal carbohydrate 5.20 grams protein 1.48 grams and fats 5.33 grams. Then study more about the acceptance of Whole Grain products from oat powder. It found that the customers were satisfied with Whole Grain product from oat powder at good level and the customers accept the products from oat powder about 97.5 percent.

This research aimed to develop paper from oil palm empty fruit bunch (Fb) oil palm mesocarp (M) and paper mulberry (P) with chitosan coating to be used as single-use paper bag for dry food products. The optimal pulp preparation conditions for Fb M and P fibers were boiling in 25 25 and 15% NaOH solution at 170 170 and 100°C for 3 hours respectively. The optimal H2O2 concentrations for bleaching of Fb M and P pulps were 40% 40% and 0.2% respectively. The obtained pulps were used to prepare papers with the basis weight of 109 g/m2 . The papers consisted of Fb M and P pulps at ratios of 70:0:30 (FbP) 0:70:30 (MP) and 35:35:30 (FbMP). It was found that FbP paper showed superior physical and/or mechanical characteristics than those of MP and FbMP. FbP papers were then coated with chitosan solutions (0.2-0.6%) to further improve their mechanical properties and reduce their water absorption characteristics. The optimal concentration of chitosan was 0.4%. This study showed that all three types of pulps could be used to produce papers that had equal or superior mechanical- and water adsorption properties as compared to those of commercially available paper bags made from wood pulp.

The purpose of this project is to design and tailor a multi-purpose artificial fur coat for women and to evaluate the satisfaction of a multi-purpose artificial fur coat for women consisting of a long fiber artificial fur coat. And two short fiber artificial fur coats. Asked about the satisfaction with the versatile artificial fur coat for students of Rajamangala University of Technology Phra Nakhon. Faculty of Textile and Fashion Design Department of Clothing Technology Between grade 1-4 number 40 statistics using frequency values percentage values mean standard deviation The results of the study of two sets of versatile fur coats for women namely long-fiber artificial fur coats and short-fiber artificial fur coats were found in 40 respondents. On each side it was found that in the form of both products the design was at the highest level with an average of 4.60 and the suitability of the product was at the highest level with an average of 4.55 respectively. The overall picture of the product is at the highest level with an average of 4.60. The use is at a high level with an average of 4.35 and the ease of use is at a high level with an average of 4.13 respectively. Summary of the evaluation results of the two products short fiber artificial fur coats are more popular as follows. The beauty and modernity is at a high level with an average value of 4.58. The type of fabric and the surface is at a high level with an average of 4.45 and the use of finishing materials is at a high level with an average of 4.45 respectively and a long fiber artificial fur coat The beauty and modernity is at a high level with an average value of 4.45. The use of finishing materials is at a high level with an average of 4.30 and the type of fabric and the surface is at a high level with an average of 4.20 respectively.