The aims of research were to study (1) a basic formula of rice noodles’ production. (2) the production of jobs tears flour and rice flour in rice noodles’ production. (3) the quantities of using jobs tears substituting for rice flour in noodles’ production. And (4) consumers’ acceptance of rice noodles product from jobs tears flour. The results showed that the first formula was chosen to be the basic formula. This formulation containing 10% rice flour 3% tapioca flour 26% water and 0.5% vegetable oil. The results of physical qualification between jobs tears flour and rice flour showed that the lightness (L) of jobs tears flour lower than the lightness (L) of rice flour (p≤0.05). And the value (a*) showed redness and the value (b*) showed yellowness higher than rice flour (p≤0.05). Humidity and water activity (aw) of general rice flour is not different from jobs tears flour considered by sensory test with ratio of jobs tears flour to rice flour of 20:80. This ratio got more preference the ratio 40:60 and 60:40 (p≤0.05). According to the consumer test (100 consumers) the Noodles by Partially Substituting Rice Flour with Jobs tears Flour was accepted as the novel and delicious product by 98% consumers. Moreover and 92% of consumers decided to buy the product containing 250 g in the plastic bag with the price of 25 Baht.

Spaghetti was a pasta product and one of the popular foods that had the value of main nutrition as carbohydrate and protein. The research was studied production of fresh spaghetti by addition of seablite leaves. The study on optimum amount of boiled seablite leaves and dried seablite leaves found that supplementation with increasing quantity of boiled seablite leaves had results about the quality of fresh spaghetti by addition of boiled seablite leaves and dried seablite leaves which the quality had statistically significant difference at the 0.05 level (p≤0.05). By addition with increasing quantity of boiled seablite leaves and dried seablite leaves that had increasingly resulted in color as green spaghetti (p≤0.05) and toughness and elasticity of texture of fresh spaghetti had decreased with statistically significant level at 0.05 (p≤0.05). Testing on sensation found that the testers had tasted to vote the most of sensation fondness as addition of boiled seablite leaves at 20 percent and addition of dried seablite leaves at 2 percent by weight of all ingredients (p≤0.05) and had studied of change on storage period that selected a fresh spaghetti by addition of dried seablite leaves to preserve fresh spaghetti could store in plastic bag of 7 degree Celsius and quality of the fresh spaghetti had preserved for 3 days that kept in physical quality. The consumer had accepted by the penchant of less to the highest level at 100 percent and they interested the product at sale price of 75 baht per serving.

The use of yogurt and inulin in soybean of salad dressing products had steps to develop as follows 1) Selection of salad dressing products basic formula and physical and chemical test. 2) Developing soybean of salad dressing products by crushed soybeans were used instead of whole eggs and used olive oil instead of vegetable oil. The sensory evaluation was done by means of scoring method which was 9-point Hedonic Scale Test. 3) Using the developed soybean salad dressing in 2) to develop it to soybean mixed yogurt salad dressing by putting yogurt for 5 10 and 15 of formula then study the acceptance by sensory tests. 4) Putting inulin into soybean mixed yogurt salad dressing for 5 10 and 15 of formula then did sensory test It was found that consumers rated the most common sensory attributes was soybean mixed yogurt with inulin salad dressing third formula which was mixed by 15% of yogurt and inulin and found that developed soybean salad dressing had low energy without separation of water and fat the surface is glossy cream. The texture of soybean salad dressing formula was smooth there were bubbles in the salad dressing soy sauce and a mellow taste. Soybean salad dressing had thick texture and aroma. This soy formula had a lot of fiber. This was due to the use of soy substituted for yolks and the use of inulin to replace oil that results to have dietary fiber which helped in the digestive system and is low in fat. In addition the use of inulin also made soybean salad dressing was homogeneous did not separate the layer of water with fat. And adding yogurt with lactic acid bacteria helped digestion and stimulated white blood cells to help prevent the growth of harmful bacteria. It also made strengthens of the immune system.

This study aimed 1) to develop an effective learning video media on how to make Baisripakcham for Home Economics Major vocational certificate students 2) to compare pre-test and post-test results using learning video media on how to make Baisripakcham and 3) to study students satisfaction in using learning video media on how to make Baisripakcham. Sample group was 40 second year students taking Home Economics under vocational level at Sukhothai Vocational College. These students were studying in the second semester of 2017 academic year. The result showed that content quality of the developed learning video media was very good ( x = 4.65) and the quality of video media was also very good ( x = 4.68) The analysis of learning achievement showed that the average post-test learning achievement was higher than the average pre-test learning achievement. When pre-test and post-test scores were compared using t – test found that t = 21.63. This showed statistically difference at .05 significance. Learners satisfaction of the video media was at highest level ( x = 4.56). It can be summerized that the learning video media helped students attain higher learning achievement. Learners level of satisfaction in using the learning video media was highest. The media can be used in learning and teaching Baisripakcham course in the vocational certificate curriculum of Vocational Education Commission Office.

This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.