The purpose of this Study is basic recipes of Kanom Sa-lee and to Study the amount Ricrberry Flour to substitute Wheat Flour in Kanom Sa-lee There were 4 level of the amount of 0% 20% 30% and 40% Randomized Complete Block Design(RCBD) Kanom Sa-lees quality was assessed by the favorableness of Appearance Color Odor Taste Texture (Light velvety) and overall Score Using 9-Point Hedonic Scale Kanom Sa-leesquality was evaluated by 80 gourmets Analysis of Variance(ANOVA) and Duncans New Multiple Range Test (DMRT) were used compare the different means. The results found that most of the gourmets like the level of 30% the average preferences of Kanum Sa-lees Appearance Texture and overall Scores are in the high level and Color Odor and Taste Scores are in the moderate level The results Showed that AppearanceColorTasteTexture and overall preference is Statistically significant at the 0.05 but Odor is not Statistically significant at the 0.05

This research focuses on the production of charcoal briquettes from agricultural residues by using durian and nypa palm peel mixtures. The objectives of this study are to study the combustion efficiency of charcoal briquettes; study the suitable ratio for the production of briquettes with the ratios of durian : nypa palm peel mixtures as 100:0 50:50 25:75 and 0:100; recycle the agricultural residues as the renewable energy sources and analyze the fuel characteristics; moisture content ash content volatile matters fixed carbon and heating value. The results showed that the best ratio for the combustion efficiency of charcoal briquettes is 50:50 with the minimum moisture content of 4.68% the minimum ash content of 2.70% the volatile matters of 10.33% ; the maximum fixed carbon of 25.56% and all characteristics are met with the standard of charcoal briquettes from the local community products. In the ratio of 100:0 it showed the maximum heating value as 5399 calories per gram. Therefore the 50:50 charcoal briquettes are suitable as the renewable energy source. Besides the capacity of odor adsorption was analyzed by adding the odor substances (mothball) in two bottles with three mothballs for each bottle for two consecutive days before removal. Then sic of 50:50 charcoal briquettes were added into one bottle. Ten testers smelled the bottle every two days for six days. The result showed that the bottle with the charcoal briquettes had odor less than the bottle without briquettes. Hence the charcoal briquettes from durian and nyla palm peel mixtures have the best odor adsorption capacity and are suitable for household uses.

The objectives of this study is to 1) study the behaviors of consumption of baked goods in Bangkhen district Bangkok and 2) study factors of decision making of consumers on services. We have sample of 400 subjects and used statistical methods consist of frequency proportion mean standard deviation t-test and F-test. From the results we found that most of the consumers are female of age between 20 – 30. Most of our samples are students and have income less than 10000 baht per month. For the results on behaviors we found that most purchases are for self-consumption. Cakes are the most popular baked goods. There’re 1 – 3 quantity of goods per purchase and cost around 70 -150 baht. The frequency that samples go to bakery is 1 – 4 times a week from Monday to Friday and around 15.01 – 19.00. Samples mostly got information of bakery from personal communication. The results show that price is the most important factors influence on consideration of consumers given ( = 4.46) of mean. While other important factors are products ( = 4.37) convenience ( = 4.10) brand loyalism ( = 4.05) commercial ( = 3.99) brand’s quality ( = 3.96) and brand ( = 3.85). There’s no difference on the influence of gender on consumption but there’s a significant difference between price and brand’s quality and between ages and between convenience and commercial.

The study of the using Wolffia substitute for Pandanus in Kanom Piakpoon the purpose of this study is basic recipes of Kanom Piakpoon and to study the amount Wolffia substitute for Pandanus in Kanom Piakpoon. Used to the amount wolffia in different 4 levels : 0% 50% 75% and 100% of the Pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the characteristic of appear color flavor taste texture (stickysoft) and overall. The characteristic evaluation is scored in 9 – Point Hedonic Scale. There are 80 participants including teachers and thired years students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Pha Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the using Wolffia for Pandanus in Kanom Piakpoon at 75% of the Pandanus weight. Highest every aspect. The characteristic of appear color flavor taste texture (stickysoft) and overall are in the moderate level were different with statistical significant (p≤0.05).

The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0% 15% 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0% 5% 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate sensory quality of appearance color flavor taste texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color flavor taste texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance flavor taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.