This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

This research was aimed to study 1) the needs on souvenir products from Sukhothai local fabrics 2) design and development of souvenir products from Sukhothai local fabrics 3) the satisfaction of the development of souvenir products from Sukhothai local fabrics having been developed and 4) publicize research work of sewing groups and fabric crafts of Khao Kaeo Srisomboon Community Enterprise in Thung Saliam Sukhothai Province. The results of the research were as follows. The survey of souvenir products from Sukhothai local woven fabrics sewing community enterprise and fabric crafts from Khao Kaew Srisomboon Thung Saliam District Sukhothai revealed that the respondents had needs to develop souvenir products from Sukhothai local fabrics namely rag dolls or toys pillows and office supplies respectively. The souvenir design and development of Sukhothai local fabrics were meant to be unique and had been proved by five experts and the results of the evaluation of the overall opinion on the satisfaction were at the highest level as follows. As for office supplies type 1 type 2 and type 3 possessed a mean of 3.79 3.80 and 3.83 respectively. In relation to the pillow products type 1 type 2 and type 3 had an average of 3.81 3.75 and 3.76 respectively. Finally the products of rag dolls in the shape of the elephant mother and baby turtles fish keychain had a mean of 3.81 3.80 and 3.82. Regarding the satisfaction on the development of souvenir products from Sukhothai local fabrics had been verified by five experts. The results of the overall opinion on the satisfaction were at the highest level as follows. The office products type 1 type 2 and type 3 had a mean of 3.77 3.78 and 3.78. 2. In relation to the pillow products type 1 type 2 and type 3 had an average of 3.75 3.71 and 3.73. Finally the products of rag dolls in the shape of the elephant mother and baby turtles fish keychain had a mean of 3.77 3.78 and 3.78. Concerning the dissemination of research work to the community enterprise of Khao Kaeo Srisomboon sewing groups and fabric crafts in Thung Saliam District Sukhothai Province to the target group of 30 people the satisfaction on the research project on the souvenir product development from Sukhothai local fabrics revealed the highest satisfaction score on the curriculum in terms of the designs materials equipment facilities value and utility.

This research aim to develop a product for women dressing from waste woven fabrics. Community Enterprise Group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai with a purpose study the patterns of women dress. Design and develop a model for women dress from the modern waste cloth that can be used in daily life efficiently and transfer technology to develop products for women dress from different forms of woven fabrics to interested parties or textile entrepreneurs in Sukhothai Province to develop and promote creative economic products of the community. The research results were summarized as follows. 1. Design and develop a pattern for women dress from waste woven fabrics Resulting in a modern product form It can be used effectively in daily life. The research team designed the product of the dress with the idea of using art and culture combined with the use of waste cloth from the design process to create a contemporary product that looks modern suitable for the gender and age of the users. Including product use opportunities as well which the community can make and generate income is another way in this research There has been a development of a pattern for a womans dress outfit from leftover woven fabrics. Thai art conservation Which the community can make and generate income including the community the design and development of sewing is a prototype product. Cloak hats bags and shoes totaling 4 products 5 prototypes total 20 prototypes and selecting one prototype for transmission. 2. Transmitting product development technology for women dress from waste woven fabrics community enterprise groups Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai Carrying out knowledge transfer By organizing theoretical and practical training sessions for 2 days of knowledge transfer 30 participants from 6 to 7 August 2020 at the community enterprise group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai Project participants gain knowledge on waste fabric processing learn about product development processes design and sewing and take action and develop products. As the researchers have prepared the device The results were assessed by using a questionnaire on the satisfaction of the trainees. There were 3 lecturers: Assistant Professor Saowaluck Kongka Chuiwan Kritaporn Chooseng and Ajarn Mallika Chongchit. 3. Satisfaction with technology transfer curriculum product development womens dress from waste woven fabrics 1) General information of the target group of female gender accounted for 100.00 percent most age 41-50 years old 50.00 percent. Secondary education Representing 63.33 percen They are housewives accounting for 33.33%. Monthly income is 5000-10000 baht 33.33%. Experience in sewing and dressing. Most of them used to do distribution as a career. Representing 73.33 percent 2) ask the satisfaction of the trainees. It is a question that asks about satisfaction with the course. It is divided into 6 aspects which are content aspects of the course. In design material material and equipment Facilities and value and utility found that the target audience Most are most satisfied in all aspects.

The purpose of this study was to examine the knowledge management of local wisdom. This qualitative research was mainly conducted at Bang-Khurat Subdistrict Bangbuathong Nonthaburi. The research tools were in-depth and focus group interview. The statistical data analysis was SWOT and content analysis. The results were found as follows: 1. Community products: Bang-Khurat’s local products were commercially available including 1. traditional Khao-Chae 2. plastic basketry 3. clay artificial flowers 4.silk artificial flowers 5. genuine leather/patent leather bag products 6. magnetic mobile 7. leather bags 8. silk-lined pottery 9. organic riceberry 10. water spinach farm groups 11. OTOP Nawatwithi tourism community Khlong Ta-Chom Village moo.9 Bang-Khurat Subdistrict. 2. The SWOT analysis of Bang-Khurat products: It was revealed as following: 1. Strength: There were good leaders well-qualified staff and high-quality materials found in the local community. 2. Weakness: Most of the staff did not have enough money and lack of IT marketing and public relation knowledge. The last problem was ignorance of younger generation. 3. Opportunity: As a result of todays many more lines of businesses the community had opportunities to do E-commerce establish a small and micro community enterprise (SMCE) to earn their living increase income and build their brand. Moreover the government sectors were ready to support the community. 4. Threat: According to the community discussions their main obstacles were production marketing and technology. 3. Bang-Khurat s knowledge management: The source of knowledge came from their ancestors knowledgeable persons experts from the outside communities autonomy learning and study visit. 4. Body of knowledge’s process: The characteristics of local wisdom were both traditional and developed mostly starting from acquiring the knowledge experimenting adapting and improving the original products to the new ones. 5. Knowledge transfer: The knowledge was transmitted both formally and informally to their offspring interested neighbors students and youth in the community. 6. Knowledge management plans: They included family businesses group member training taking knowledge notes online teaching and providing some learning courses for local schools and academic institutions. 7. Knowledge management problems: According to the community discussions there were lack of continuity management and coordinators no official grouping limited scope of knowledge ignorance of younger generation and lack of inheritors.

Drying an agricultural product with hot air (HA) method causes a long drying time and results in high specific drying energy consumption (SEC). The dried product has high shrinkage percentage and low rehydration. Therefore this research aims to develop dried shiitake mushroom using belt-conveyor combined microwave-hot air drying method (MHB). The shiitake mushroom was dried by MHB at microwave power of 300 W 400 W 500 W and 600 W and air temperature of 65 oC with air velocity of 0.3 m/s and recycled air of 80% and by the HA drying method at air temperature of 65 oC. The samples were dried until their final moisture content less than 11.1% dry basis. The drying kinetics SEC of drying process and quality of dried shiitake mushroom were evaluated. The quality of dried product was considered in terms of color shrinkage rehydration texture water activity and microstructure. The results showed that the shiitake mushroom drying using MHB gave higher drying rate than that of HA drying method leading to short drying time and resulting in low SEC. The drying rate of un-blanched shiitake mushroom was higher than that of blanched shiitake mushroom. Dried shiitake mushroom from MHB drying gave lower values in shrinkage percentages and hardness but higher rehydration and larger pore size than that dried by HA drying. However the color values (L* +a* and +b*) of dried shiitake mushroom in all cases were not significantly different. Meanwhile dried shiitake mushroom from un-blanched case gave lower values in shrinkage percentage and hardness but higher values in all colors and rehydration and larger pore size than those of blanched case.