The objectives of this research were to study: 1) basic sweet bread recipe; 2) proper amount of ripe palm fruit pulp; 3) proper amount of yeast; 4) product acceptance; and 5) shelf life. A process of sweet bread production was studied with ripe palm fruit pulp supplement and the sweet bread formula was selected by acceptance through sensory test. Four levels of amount ripe palm fruit pulp studied were 15 20 25 and 30 percent of total ingredient weight. Four amounts of yeast were 0.6 1.0 1.4 and 1.8 percent of flour weight. Acceptance of sweet bread with ripe palm fruit pulp supplement was assessed for satisfaction in color smell flavor texture (smoothness) and overall satisfaction by 100 evaluators using hedonic consumer test. A 7-day shelf life was studied. Results showed that: 1) The second formula was the most accepted in color flavor and texture; 2) The proper amount of ripe palm fruit pulp was 15 percent; 3) The proper amount of yeast was 1.8 percent; 4) The product was accepted for 92 percent in color 94 percent in odor 86 percent in flavor 81 percent in texture and 88.6 percent in overall acceptance; and 5) Shelf life of the product was 3 days in room temperature by community product standard for bread with filling.

The objective of this research to study the basic formulas of Thai egg custard type of cutting corn kernel physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner laboratory. The results show the basic formula of Thai egg custard be recognized to study in the next step. The results show the basic formula of Thai egg custard accept on the like moderately (7). Then conduct 3 type of corn kernel are whole slide and chop for choose by 30 examiner laboratory. The examiner choose slide of corn kernel in enhancing of Thai egg custard at 20% 30% and 40% by total weight. The result show that the % of enhanced slide corn kernel was significant in acceptance and color liking (p<). The texture profile analysis of sweet corn Thai egg custard75.98 to 111.08 of firmness and-30.72 to-35.04 of Cohesiveness. The chemical composition of 20% slide sweet corn kernel Thai egg custard were 243.86 Kcals of total energy 95.95 Kcals of energy from fat6.25 of protein10.66 of fat0.91 of ash29.87 of carbohydrate and 1.70 of crude fiber. However enhancing of sweet corn in Thai egg custard can be extra Consideration of chemical composition of ingredients such as sugar and starch for acceptance of Thai egg custard of these features may affect to physical properties such as in color and texture of production should be intensive studied.

This research had the following objectives: to study 1) basic sweet bread recipe 2) proper amount of ripe palm fruit pulp for production 3) proper amount of yeast for production 4) product acceptance and 5 of ripe palm fruit pulp added sweet bread was and 5) evaluation of product using sensory test. 4 levels of amount ripe palm fruit pulp were 15 20 25 and 30 percent. 4 levels of amount of yeast were 0.6 1.0 1.4 and 1.8 percent of dough weight. Experiment used Randomized Complete Block Design Average values were analyzed using Analysis of variances and the difference of average values were compared by Duncan’s New Multi Range Test using ready made statistical programs. Acceptance of ripe palm fruit pulp added sweet bread product was evaluated using satisfactory of color oder flavor texture and overall satisfaction 100 evaluators did acceptance test using consumer test and 7 days shelf life was studied

The researcher constructed a Thai Dessert lesson plan on Kanom Chan (Layer Sweet) leading to creative economy for vocational certificate level 2 the objectives of this research are to 1.Construct a Thai Dessert lesson plan on Kanom Chan (Layer Sweet) leading to creative economy for vocational certificate level 2 that has the efficiency standard of 80/80 2.Compare the achievement of learning of the learner before and after learning and 3.Assess learning behavior about the creativity in the area of psychomotor domain and effective domain of the learner after studying. Target group or population for this research is the 15 Foods and Nutrition students who study Thai Dessert on Kanom Chan (Layer Sweet) leading to Creative Economy in the second semester of 2011 vocational certificate level 2 Thonburi Vocational College. Tools for this research are the constructed lesson plan. The result of the research is shown that the efficient of the Thai Dessert lesson plan for Kanom Chan (Layer Sweet). leading to creative economy is 87.61/83.00 which is higher than the standard 80/80. The achievement of learning of the learner after the studying is higher than that of the beginning at statistical significance of 0.01. The level of the learners learning behavior psychomotor domain and effective domain is good.

The study of the using Wolffia substitute for Pandanus in Kanom Piakpoon the purpose of this study is basic recipes of Kanom Piakpoon and to study the amount Wolffia substitute for Pandanus in Kanom Piakpoon. Used to the amount wolffia in different 4 levels : 0% 50% 75% and 100% of the Pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the characteristic of appear color flavor taste texture (stickysoft) and overall. The characteristic evaluation is scored in 9 – Point Hedonic Scale. There are 80 participants including teachers and thired years students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Pha Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the using Wolffia for Pandanus in Kanom Piakpoon at 75% of the Pandanus weight. Highest every aspect. The characteristic of appear color flavor taste texture (stickysoft) and overall are in the moderate level were different with statistical significant (p≤0.05).