Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)

The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai handicraft products from lotus and 3) to study on the satisfaction towards the products from lotus. The process on how to last the quality of the products was done by three methods which were using flower food using alum and using lime juice. Products from lotus in this research were wrist garland Phan Phum (lotus bud shaped like stupa) Toop Tian Pae (raft-shaped bowl oftlower containing flowers joss-sticks and candles). The originaJ products were made and asked for the satisfaction from the target groups which were 100 of housewife groups community handicraft workers university students and interested people in Bangkok. Data collection and evaluation were processed by questionnaire. Data was analyzed statistically by frequency percentage and mean.

The objectives of this research were to 1) study perceived problems of students for educational management of Home Economics Technology Faculty Rajamanga la University of Technology Phranakhon 2) compare perceived problems of students for educational management classified by gender students year and field of study and 3) study needs of students for educational management of Home Economics Technology Faculty The sample studied were 291 undergraduate students selected by proportional stratified random sampling categorized by students year of study and simple random sampling was also used The data was collected through questionnaires constructed by researcher The statistics used for data analysis were mean standard deviation one way analysis of variance and Scheffes multiple comparison method The results were as follows : 1 Problems concerning instructors content of study and method of teaching were less perceived by students Evaluation and measurement teaching and learning management and instructional media and instruments were perceived as problems at intermediate level The high perceived problems of students were infrastructure concerns particularly the lack of gymnasium stadium and first-aid centre 2 Students from different year and field of study and were different gender had statistically difference of perceived problems for educational management. 3 The highest needs for educational management concerning instructor aspect was lending equity to all students Regarding the aspects of study contents method of teaching evaluation and measurement and teaching -learning management the highest needs were complete and update knowledge practical based teaching evaluating after teaching and appropriate study schedule respectively Enough and clean toilet as well as enough educational equipments were the highest needs for the aspects of infrastructure and educational media and instrument respectively

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.