The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko Mao-Kang (Thai baked custard) Shung–Ha-Ya (Thai streamed custard) Toa-Pap Krob-Kim Ka-Nom-Tom Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey which were developed by dried sweet bael fruit Curcuma powder Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.

The purpose of the development of dietary fiber supplement food from used coconut residue is to study an appropriate amount of used coconut residue from oil distillation in three food products such as steamed stuff bun deep-fried dough stick and roti. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed.

Development of local product made from Pahkanmah based on integration of local wisdom and principle of fashion design to promote community career : A case study of Wanon-nivat district Sakon-Nakron province. The aim are Promoted the concept of product development from Pahkanmah development a model of clothing from Pahkanmah based on integration of local wisdom and principle of fashion design and knowledge transfer development of clothing from Pahkanmah to Community of Wanon-nivat district Sakon-Nakron province. There were tree issue 1. Making Knowledge in products development from Pahkanmah to guide the creative product of the community. 2. The communicate knowledge in product creation to community and standardize the product including the addition the target group. 3. Promotes the Innovation of Product design commercial creation create of community identity for potential development and sustainable occupation. Data were analyzed using a descriptive analysis on the concept of local wisdom from a weaving bee Pahkanmah Wanon-nivat District Sakon-Nakron Province with concept of fashion design and analyzed manner statistics data of the questionnaire about the requirement and the contentment that have to build clothes format from Pahkanmah of location in woman working age between 25 year - 35 year the residence is in Bangkok and the perimeter 200 persons amounts for take the data has that to go to apply in designing and produce clothes from Pahkanmah. The results showed that local wisdom from Pahkanmah Wanon-nivat district Sakon-Nakron province have transmitted passed on from generation to generation from production to household appliances then have design and color follow the inventory obtained from the local when bring the products a clothing design then has to use the patchwork technique and applied placement pattern of Pahkanmah the results forms and patterns interesting and appropriate with trend fashions. The community groups to gain knowledge and can use wisdom from Pahkanmah and fashion design idea the inventive uniform for woman to promote community career.

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.

Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad dressing which was obtained from steam tofu was accepted than soft tofu. The steam tofu cause decreased the viscosity of the salad dressing. The salad dressing was obtained from 20% of steam tofu gave a good sensory quality. Modified starch could be used as ingredient for replacement of oil in salad dressing processing. Addition of modified starch also increased the viscosity of the salad dressing. The modified starch could be added as ingredient to 2-3% and could be kept more than 4 weeks at temperature 5 ± 1 C ํ The salad dressing which obtained from steam tofu technology was transferred to 30 panels. The trainee majority groups were female 86.67% 15-24 years old 50% the occupation were employees 36.66% and income 10001-15000 baht. The training process was evaluated by trainee the satisfaction was the most appropriate (x = 4.7) (83.2%)