This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.

This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) and the Diploma (Diploma.) 2) a study of student satisfaction and 3) Comparing the level of student satisfaction by overview of respondents. The samples college students Suphanburi the sample-specific .The students who are studying in a vocational certificate (vocational certificate) Year 2 and Year 3 major food and nutrition of 78 people and students who are studying at Diploma (Diploma). Year 1 and Year 2 major food and nutrition of 26 people a total of 104 people. The statistics used for data analysis the frequency percentage mean standard deviation t-test and ANOVA. The datas were analyzing by a computer program. The results showed that : respondents were satisfied in studying food and nutrition school Suphanburi the overall high level considering each side and item at a high level. Comparing the level of student satisfaction by gender age and the average income of a student per month overall and each aspect is no different. For to the years of study and profession of parents there is satisfaction in studying food and nutrition overall and the difference was statistically significant level. 05

Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes aimed 1) to study waterproof finishes process to Batik tie-dyed cotton fabric 2) to test physical properties of Batik tie-dyed cotton fabric and 3) to study satisfaction of consumer to table cloth products from Batik tie-dyed cotton fabric with waterproof finishes. Prototype of table cloth products and questionnaire was used as the tools in this research. The samplings for this study were the 323 consumers from accidental sampling in Faculty of Home Economics Technology and Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon. Data was analyzed by percentage mean and standard deviation. Reported of physical properties testing of Batik tie-dyed cotton fabric with waterproof finishes as follows; colorfastness to water testing changed in color was grade 4-5 dimensional changes after laundering testing decrease 1.14 percentage in the length and 0.48 percentage in the width colorfastness by hot pressing testing; dry pressing damp pressing and wet pressing changed in color was grade 4-5 and water resistance testing found that surface area having wet patches small. The results from study satisfaction of development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes were found that; the sample age between 21-30 years bachelor degree education level status of student and monthly income 100001-20000 baht. Consumers purchased and used Batik tie-dyed product categories of clothing agree with table cloth products from Batik tie-dyed cotton fabric with waterproof finishes and selected to buy after this product launch to market from personal preference reason. Color and design price appearance and special properties are the reasons to choose. The total satisfaction to products was highly satisfied (mean 3.65).

Objectives of this study were to design and develop seamless womens wear using pattern techniques and to study customers satisfaction of seamless womens wear using pattern techniques. The researcher designed 5 categories of womens wear coat blouse dress skirt and pants. Proper designs for sewing prototypes were selected by experts. These were made from three types of fabrics light medium and heavy. Customers satisfaction survey was made from 385 women working in private companies in Bang Rak Bang Kapi and Pathum Wan Districts of Bangkok. Accidental sampling of participants were asked to answer questionnaires. Data was analyzed by using packaged computer program. Statistics used were frequencies percentages means and standard deviations. The results showed that the majority of samples were aged between 26-30 years educational levels were bachelors degrees monthly income was between 15001-25000 Bahts never bought or used seamless womens wear consideration in buying was by preference bought every month at prices between 501-1000 Bahts per item. The overall customers satisfaction to seamless womens wear was at a very satisfied level at the mean of 4.12.

The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.