The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.

This research presents a study of the use of classified fly ash and ground rice husk ash as a pozzolanic material in producing high-strength concrete. Portland cement (CT) is partially replaced with classified fly ash and ground rice husk ash by weight of the cementitious materials. Compressive strength porosity and chloride penetration were investigated. The results show that the compressive strength resistance to chloride and low porosity of high-strength concrete improves substantially with partial replacement of Portland cement with fly ash and rice husk ash.

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.

Durian has been very popular not only local people but also tourists. As a result there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but contains high amount of crude fiber. This research aims to study using durian rind powder to replace wheat flour in butter cakes at 5 10 and 15 % (w/w) (DRB-5 DRB-10 and DRB-15). Physical properties chemical composition and sensory evaluation of the butter cakes were analyzed. The results showed that durian rind powder contained 51.43 % of crude fiber. Increasing of durian rind powder in butter cakes showed significant decreasing of lightness (L*) blue–yellow component (b*) springiness and cohesiveness values while green–red component (a*) hardness and gumminess values were significantly higher than the control sample (BC) (p≤0.05). Dietary fiber content of the products shown significantly increased by 13.98% for DRB-5 48.92 % for DRB-10 and 54.84% for DRB-15 as compared with BC (p≤0.05). The acceptance scores of DRB-5 including appearance odor taste texture and overall liking scores were highest. There are 300.28 kcal for 1 serving of butter cake which contain 1.70 gram of dietary fiber. However durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further studies.

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).