The purposes of the study regarding the development of Thai dessert products from used coconut residue are to study about appropriate amount of used coconut residue from oil extraction to study quality of Thai dessert products by using used coconut residue from oil extraction and to study acceptance of consumers towards Thai dessert products by using used coconut residue from oil extraction.

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16

ผลการศึกษาพบว่า สูตรที่เหมาะสมของเครื่องดื่มนมผสมน้ําผลไม้แท้ 100% พาสเจอไรส์ ประกอบด้วย นมรีโพรเซส 10% น้ําสับปะรดและน้ําลิ้นจี่ชนิดละ 45 % เพคตินชนิด High-methoxy 0.55% และน้ําตาล 1% ผลิตภัณฑ์มีค่าสี2.5Y-5Y 9/2-4 ค่าpH 3.5±0.5 ค่าปริมาณของแข็งที่ละลายน้ําได้ทั้งหมด 13.5±1 องศาบริกซ์ พาสเจอร์ไรส์ที่อุณหภูมิ72 องศาเซลเซียส นาน 15 วินาที เก็บที่อุณหภูมิ 6±1 องศาเซลเซียสได้เป็นเวลา 8 วัน มีโปรตีน 2.8กรัม ไขมัน 2.1กรัมคาร์โบไฮเดรต 8.8 กรัม แคลเซียม 21 มิลลิกรัม และให้พลังงาน 65.3 กิโลแคลอรี่/100 มิลลิลิตร นอกจากนี้ยังพบว่า ผู้บริโภคให้การยอมรับผลิตภัณฑ์ด้วยคะแนนในระดับมากกว่า 7 (ชอบปานกลาง)

A study on developing textile products from fiber lemongrass has been carried out aimed at processing yarn from lemongrass fiber developing textile fabrics such as clothing hats and shoes and teaching product design and technology to a community. Lemongrass leaves were processed with chemicals to produce a fiber lemongrass then spun to 100% lemongrass yarn with large unsmooth surfaces the used to produce handbag hats and shoes. However for garment fabrics the researchers developed the lemongrass yarn for weaving by mixing cotton in a 60:40 ratio to produce hand-woven cloth. Using hand-woven folk wisdom the Takfa community in Nakhon Sawan produced natural dyes from Bengal Almond leaves a performed surface finishing for a smoother touch. After weaving lemongrass fiber cloth gives off a lemongrass odor but this fades gradually. The physical properties of lemongrass fiber cloth are then tested for strength resistance and abrasion. Processing lemongrass cloth fiber to textile products enables us to produce various products such as clothes bags and hats. In passing technology to the community the residents recognized the advantages and benefits of using the fabric. Further research should investigate mixing lemongrass fibers with other natural fibers improved fiber durability luster of the fiber to increase fiber value or using lemongrass fiber for household products.

This research had an objective to research and development the garments and accessory products from Karen Woven Fabric. There were 3 product types as dress:D shirt:S and accessory:A what they were 15 styles/type. This research was survey research that used the Index of item-Objective congruence questionnaires (IOC) as the major tool. Addition the computer graphic aided was used to design the products under the design principle. The results showed the good level consumer responsibility. The consumer favored of the products followed: for dress was D8 > D7 > D3 > D5 > D1 > D4 > D2 > D10 > D11 > D6 > D14 > D10 > D13 > D12 > D15 for shirt was S8 > S7 > S3 > S5 > S1 > S11 > S10 > S9 > S1 > S4 > S6 > S14 > S13 > S15 > S12 and accessory was A5 > A2 > A4 > A1 > A3 > A11 > A6 > A7 > A10 > A14 > A15 > A8> A9 > A13 > A12. Moreover the whole satisfactions level of the consumer for all products in term of the useful modern style Karen conservation style and color theme were good. All of results were transfer to the target group at Bann YangNamkladtai school Phetchaburi province. The transfer group was satisfied and gain the worth knowledge. This cognition was a way for building the career and produces the commercial products in the future.