This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

This research tilted A Development of Crepe Flour by partially Substitutional Wheat Flour with Sweet Potato aimed to 1) Study a general formula of crepe flour 2) Study a quantity of sweet potato for partially substituting wheat flour in crepe flour 3) Understand nutrition facts of crepe flour and 4) Analyze physical qualities in terms of color and viscosity. The experiments were done in a randomized completely blocks design (RCBD) to get data for measuring acceptance in terms of following aspects: color smell taste texture and overall acceptance. Testers were 30 persons lived in Suan Luang District (On Nut) Bangkok and they participated in research by tasting and giving a score in the 9-point hedonic scale. Findings from this research were as follows: 1) The third formula of crepe flour which consisted of 30-gram all purpose flour 12-gram sugar 400-gram fresh milk 150-gram egg and 65-gram whipping cream gained acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 7.70 6.83 6.97 7.00 and 7.07 respectively 2) Regarding to the study of substitution of wheat flour by sweet potato in three levels namely 40 50 and 60 prevent of wheat flour it was found that 50 percent proportion got acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 6.83 6.87 6.97 6.87 and 6.77 respectively As the crepe flour with partial sweet potato substitution is hard thick and not sweet which is the unique feature of crepe flour in order to gain higher consumer acceptance the crepe flour with partial general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula sweet potato substitution’s formula is improved by adding milk and sugar based on expert’s suggestions. 3) Crepe flour with 50 percent substitution of wheat flour by sweet potato gave higher protein calcium phosphorus and vitamin A than the general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula

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.

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

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.