The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour for rice flour has been accepted and 3) to study nutrition and nutritional value between the standard formula Hin Fon Thong dessert. With development of Hin Fon Thong dessert partially substituted riceberry rice flour has been accepted. This study aimed to develop a more nutritious dessert to answer modern needs and to conserve custom through old Thai dessert. Experts in various related aspects were interviewing. Method of preparation was adapt using scientific principle to produce a dessert as close to the original recipe as possible. It was further developing through the use of riceberry rice flour in place of rice flour which was the main ingredient of the dessert. Acceptability was test when varying ratio between riceberry rice flour and rice flour were used. Four levels of rice flour and riceberry rice flour were 75:25 80:20 85:15 and 90:10. Sensory test used the 9 - point hedonic method The results showed that : The top score is the 85:15 with the lowest score was at 8.03 and the highest score was at 8.33. The analysis continues to test on the general public with other components: taste product design and willingness to buy the product. By using percentage statistics. Average score was over 50:100. The survey shows that most people moderately like the dessert. It was recommended that it should slightly reduce the sweetness should be slightly reduced. By comparing the original rice flour Hin Fon Thong and the new 85:15 ratio of riceberry rice flour Hin Fon Thong the difference is the in oreased amount of highly nutritious substances like vitamin E beta carotene omega - 3 folate polyphenols tannins gamma - original. and antioxidants gained from the new riceberry rice flour recipe. Calculated from the INMUCAL Nutrients program Therefore one unit that is suitable for the riceberry rice Flour Hin Fon Thong is 5 - gram or equivalent to 1 piece.

This research was aimed to study the effect of chitosan on total polyphenol contents anthocyanin contents antiradical properties and resistance of rice blast disease in Sung Yod Phatthalung rice (Oryza sativar L.) cultivars. The chitosan was applied on rice leaves at concentrations of 50 100 and 500 ppm compared with the control (without the chitosan and only adding a 0.025% acetic acid respectively). The result showed that 500 ppm of chitosan could significantly increase the total polyphenol contents (220.75 mg GAE/100 g dry weight sample) anthocyanin contents (2.98 mg/100 g dry weight sample) and antiradical properties (83.15%) in the grain extracts of Sung Yod Phatthalung rice. In addition Necrosis test on rice leaves treated with 500 ppm of chitosans clearly indicated the plant resistance againt Pyricularia grisea. Therefore the future studies of chitosan activation mechanism will give more valuable information that possible to be applied in the healthy rice product development and fungal disease control.

: This research focus (1) to design and development of packaging for processed products from Rice varieties Rice Berry (2) to promote and increase the value tour ecological economy (3) to test the satisfaction of consumers who have to the product packaging processing of Rice varieties Rice Berry the samples is the public to shop for health in the supermarket Golden place branch Rama 9 number of 334 people divided by the survey draft design is at a time 167 people and expert printing design packaging and materials 5 and tool operators research 1) questionnaire the first comment design draft for the samples to use as a guide to design body work package and assess the quality step work package design 2) questionnaire satisfaction survey for the samples with a draft of the packaging product 1] Rice Berry 2] candy Tootsie processing of Rice Federation of Rice Berry 3] Rice gluten-processing of Rice Federation of Rice Berry the data were analyzed using how to sum up operators with the lectures mean and standard deviation findings summarized as follows: (1) The attention to the materials used in the production of plastic packaging materials. Create a frame on one floor and a label to indicate the product description. Experts and samples Pay attention to the style and material of packaging SET A1 is plastic material selection 63 percent representing 37.70 (2) effect of assess the design of the package herbal Thailand overall found that the samples comments to form set a1 the evaluation of design in the high level with an average equal to 3.76 3.76 s.d. = 0.69) shaped as tree easy-to-use nature of close to weep and the site label use printing process 4-color design in accordance with the regulatory to produce a clear used patterns graphics media to “individual product type” logo of the product to reflect the English view the delicacy colors used as a couple color with color of the paper make sense naturally in the core of sustainable development research this can be adjusted in step process used nature of type 1 color to save the cost of production in the part of the structure. If there is eminent the bent to develop I-oriented wisdom to comply with the material in the local structure can be used as erosion siege basketwork that will help to create unique local with self-esteem.

The objectives of the research are (1) to study the exposure of weather forecast program in Bangkok and (2) to study the format and presentation of popular TV weather forecasts in Bangkok. The study is mixed methodology. The quantitative data shows that (1) Bangkok respondents exposed to weather forecast program from Channel 7 the most. The frequency of exposure is in high level because they wanted to follow the daily weather forecast to be prepared for any natural disaster. (2) The format of TV weather forecasts which received the popularity from Bangkok respondents is the mixed format of new reporting and drama conveying by a gesture and acting of a news reporter or a drama character with a written script. The hypothesis test indicates that (1) Respondents in different age and occupation show different frequency in weather forecast exposure (2) Respondents in different age education and occupation have a different exposure in weather forecast programs. (3) Respondents in different age education and occupation prefer different weather forecast programs (4) Respondents in different educational and occupation prefer different content of weather forecasts. (5) Respondents in different age education and occupation have a different preference in news reporters. (6) Respondents in different age education and occupation have a different preference in reporting locations. (7) Respondents in different age and occupation have a different preference in graphic design. (8) Respondents in different age and occupation have a different preference in sound effects. And (9) Respondents in different age education and occupation favour in participate differently in weather forecast news. The qualitative data shows that (1) Teenager and adult respondents prefer both presentations of news reporting format and the mixture format of new reporting and drama whereas elderly respondents only prefer the mixture of news reporting and drama format. (2) The content of weather forecast news should have a variety that is not only to provide weather forecasts of 6-24 hours and disaster warning but also provide other contents of weather condition or daily life tips. (3) The element of weather forecast news should be completed appropriate and modern. A news reporter should have a good personality and understanding the content with a comfortable voice and clear pronunciation. A news photo should reflect a real situation and look interesting. Also a photo should be clear and bright. Whereas graphic of wording still and moving photo should be created with creativity clear and beautiful. Sound effect and music should be selected carefully to create colorful mood of weather forecast news.