The study aimed to :1) create a standard formula for frozen rice berry flour Khnom Tien 2) study the defrosting process using a microwave and 3) evaluate consumers’ acceptance. The physical properties sensory evaluation chemical composition and microbiological quality were studied. To create the formula substitution of riceberry flour for sticky rice flour at 20 30 and 40% weight per weight were used and studied. It was found that Khnom Tien with 20% of rice berry flour in substitution for sticky rice flour was accepted most on appearance smell taste and overall appearance but texture (stickiness) was accepted at “a little level”. To improve the texture arrowroot flour was added to increase amylopectin. The result showed that the addition of 7.5% arrowroot flour for the total flour weight was most accepted in all aspects. The results of the physical quality analysis indicated that the stickiness value was to that of the basic formula. The standard formula of riceberry Khnom Tien contained 80% sticky- rice flour 20 % of rice berry flour to sticky- rice flour (w/w) 7.5% of arrowroot flour to the total flour weight(sticky rice flour and riceberry flour weight)500g palm sugar and 800g Gnaphalium affine juice. Microwaving at 600 watts for 2 minutes or at 800 watts for 1.30 minutes could be used in defrosting Khnom Tien. The product could be kept for 60 days at -18 ºc; none of the microorganism yeast or mold was found. One hundred grams of the product provided 249.4kcal energy 5.17g carbohydrate 1.12 fat 3.66g protein 0.41g fiber and 0.81mg anthocyanin. The consumers accepted the product at “much” and “moderate” levels; 95% of them were interested in buying the product sold in a department store/ supermarket at 36 baht for one plastic box containing 4 pieces of Khnom Tien.

Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana custard cake could be kept in refrigerated temperature. This study used (p0.05) statistically difference. When substandard bananas were cooked for 15 30 and 45 minutes evaluators accepted the preserved bananas cooked for 45 minutes with the best all around score. In studying the proper amount of preserved bananas in banana custard 0 : 100 50 : 50 80 : 20 and 100 : 0 ratios of banana to palm sugar ; it was found that evaluators accepted as statistically different the ratio of 80 : 20 preserved bananas to palm sugar. In studying acceptance of banana custard cake the ratio of sponge cake to banana custard 15 : 15 grams 10 : 20 grams and 5 : 25 grams ; it was found that evaluators accepted as statistically different the ratio of sponge cake to banana custard 10 : 20 grams with the best all around score. In studying the length of time the banana custard cake could be kept in refrigerated temperature at 5±2 degrees Celsius for 3 weeks. The yeast and mold counts were 219 (CFU/g). Therefore the banana custard cake could be kept 2 weeks in a refrigerator.

The objective of this qualitative study was to develop and determine security measures for private organizations. Documentary analysis and focus group technique were used as a method for gathering data. Eight participants who had experiences in security management were participated in a focus group. Data from two sources were gathered and integrated for data analysis. The results of data analysis led to the development of security measures factors. Findings indicated that there were five factors of security measures that needed to be implemented and carried out in private organizations including building awareness of technology development in security; integration of architectural security components; developing security systems; human resource management which encompasses security personnel and sharing knowledge; and determining appropriate security procedures that relate to nature and physical of organizations.

Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight of all ingredients. The plan was a randomized complete block. (Randomized Completely Block Design RCBD). The total amount of coconut fiber production level of 50 g. as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ≤ 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muan products Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.

การศึกษาการใช้ Lactobacillus caseiในการผลิตนมเปรี้ยวโพรไบโอติก มีวัตถุประสงค์เพื่อศึกษาปริมาณ Lactobacillus caseiที่เหมาะสมในการผลิตนมเปรี้ยวโพรไบโอติก ศึกษาลักษณะทางด้านกายภาพ เคมี จุลินทรีย์ อายุการเก็บรักษา และศึกษาการยอมรับของผู้บริโภคโดยการทดสอบทางประสาทสัมผัส โดยมาทาการวางแผนการทดลองแบบสุ่มสมบูรณ์ในบล็อก (Randomized Completely Block Design ; RCBD) และทางกายภาพ ทางเคมี ทางจุลินทรีย์ของนมเปรี้ยวโพรไบโอติกโดยใช้ Lactobacillus caseiทาการทดลองในอัตราส่วน หางนมผง : น้า เท่ากับ 1.3 : 8.7 นาไปให้ความร้อนที่อุณหภูมิ 90 - 95 oC เป็นเวลา 1.30 ชั่วโมง จากนั้นนานมมา cooling ให้นมมีอุณหภูมิที่ 37 oC ใส่ standard culture 20 มิลลิลิตร นาไปบ่มที่อุณหภูมิ 37 oC เป็นเวลา 3-5 วันทาการศึกษาปริมาณน้าเชื่อมแตกต่างกัน 3 ระดับ คือ 10 15 และ20 กรัม ทดสอบการยอมรับจากผู้บริโภคด้วยวิธีการให้คะแนนความชอบ 9 ระดับ (9-point hedonic scale) นานมเปรี้ยวโพรไบโอติกที่ผู้บริโภคยอมรับมากที่สุด คือ 15 กรัม มาวัดค่าทางกายภาพ ทางเคมี และทางจุลินทรีย์ ผลการศึกษาพบว่า นมเปรี้ยวโพรไบโอติกมีสีครีมออกเหลือง มีปริมาณของแข็งที่ละลายได้ในน้า 12.63 ± 0.01oBrix มีไขมันน้อยกว่า1เปอร์เซ็น มีความเป็นกรด–ด่าง 3.76 ± 0.02 มีกรดแลกติก1.07 ± 0.01 เปอร์เซ็นต์มีปริมาณ Lactobacillus casei CFU/cm3เท่ากับ 1.8×107 และมีอายุการเก็บรักษา นาน 7 วัน ที่อุณหภูมิ 4-8 oC