Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

Vegetarian rice seasoning supplement with ginkgo seeds is an alternative product for health-conscious consumers as well as adds value to ginkgo seeds. In this research the basic formula of rice seasoning was selected and developed into a Vegetarian rice seasoning supplement with ginkgo seeds at 0 25 50 75 and 100 percent of the total amount of ingredients. The 3 basic formulas were prepared and were conducted the sensory evaluation in terms of appearance colour smell taste texture and overall liking. It was found that the panelists gave the highest acceptance score on basic formula No. 1 for all aspects significantly (p<0.05). Therefore this formulation was supplemented with ginkgo seeds at different levels (0-100%). From sensory testing by 50 panelists rice seasoning supplement with ginkgo seeds 50% showed the highest satisfaction score in all aspects (p<0.05). The appearance was included smaller pieces of golden yellow ginkgo seeds with crispy texture. This product still preserved the smell of chili paste mixed with the smell of ginkgo. The taste is mellow and lighter than that of the basic recipe. The nutritional value in terms of total energy carbohydrates fats of rice seasoning supplement with ginkgo were slightly close to that of the basic vegetarian rice seasoning. In addition the color values (L* a* b*) moisture content and water activity (aw) of rice seasoning supplement with ginkgo seeds at 50% were higher than those of the basic formula (p<0.05). From this resulted it may be used as a guideline for the development of other rice seasoning or other foods to enhance nutritional value with ginkgo seeds as well.

This study demonstrates a new concept of salted yolks processing using only the yolk directly with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt 10 and 20% of maltodextrin) and salting time (0-5 days) resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*) while a higher red index (p<0.05) of salted yolk. Moreover salted yolk has higher hardness cohesiveness gumminess and chewiness while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble which has 4 different levels consist of 25 percent 50 percent 75 percent and 100 Percent and to study the flax seed supplementation in Bubble which has 4 different levels consist of 3 percent 6 percent 9 percent and 12 Percent by using the method of randomized complete block design or RCBD. This experimental plan will help assess the sensory quality in appearance color smell taste texture and overall preference by using 9 “Point Hedonic Scale” method. This experimental study used 80 people to test the flavor consist of lecturers and food and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average (𝑥̅) to Analysis of Variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT). Results from the study of grass jelly juice to substitute water in bubble tasters rated Formula 3 for the highest acceptance for color taste texture and overall preference. The average score was 7.98 7.90 7.91 and 7.89 respectively. The tasters rated the highest acceptance score for Formula 2 in flavor with an average score of 7.73 and appearance. The tasters gave the highest acceptance at Formula 4 with an average of 8.02. When analyzed and compared the mean differences it was found that appearance and color when comparing the mean differences it was found that the appearance and color were statistically significant (P≤0.05) in aroma taste texture and overall preference. There was no significant difference (P> 0.05) Results from study of flax seed supplementation in Bubble tasters rated Recipe 1 for the highest acceptance for aroma and taste with a mean score of 7.92 and 7.92 respectively for appearance color and overall preference. 8.06 and 7.95 respectively texture. The tasters rated the same score between Formula 1 and Formula 2 with a mean score of 7.94. when analyzing and comparing the mean difference it was found that Appearance color smell taste and texture There was a statistically significant difference (P≤0.05).