The purpose of this study is to study 3 formula basic formula cereal bar and study the using crispy riceberry flake to replace rolled oats in cereal bar in 4 levels : 0% 50% 75% and 100%. The experiment is analyzed by Randomized Complete Block Design ( RCBD ) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9 – Point Hedonic scale and evaluated by 40 subjects for study 3 formula basic and 80 subjects for study the using crispy riceberry flake to replace rolled oats. It is Analyzed by Analysis of Variance ( ANOVA ) and Least Significant Difference ( LSD ) and Duncan’s New Multiple Range Test ( DMRT ). The result of the study showed that the basic formula is the sensory evaluation is statistically significant ( P ≤ 0.05 ) of third formula. After the sensory evaluation of the appearance color flavor taste texture and overall basic formula which is mostly accepted. Scores are in the high level because the fact is chewy enough of it. As for the result of the study for using crispy riceberry flake to formula is replace the rolled oats in cereal bar it is sensory evaluation is statistically significant ( P ≤ 0.05 ) of 50% formula. After the sensory evaluation of the appearance color flavor taste texture and overall which is mostly accepted. Scores are in the high level and moderate because when to more replace in 75% and 100% while the solid of texture in cereal bar. So 50% formula is appropriate of study the using crispy riceberry flake to replace rolled oats in cereal bar.

The objective of research was to study and analysis the Electric vehicle structure of Rajamangala University of Technology Phra Nakhon. The Electric vehicle designed to save energy protect environment and cognitive development of student by used the computer software help in the design Material selection Finite Element Analysis Appropriability of the Electric Vehicle Structure and di s p l a c e m e n t of the vehicle structure by using the computer program help in the calculation for the Finite Element Method including to the development of engineering skill. The research must to create the Electric vehicle prototype to suitable and the structure have lightweight and strong for the electric vehicle and focuses on energy efficiency and the material of structure used steel pipe. This research can use to other working structure and future vehicle in sustainable. The vehicle has two seats Capable of running speed to 0-80 km/h the weight at the vehicle structure not over 1 0 0 kg. And the material of structure used steel pipe. This researching can use to other working structure and future vehicle in the sustainable.

The purpose of this research is to facilitate technology of limiting excess electricity from the source before supplying to the electrical appliances. The distribution of electricity by Metropolitan Electricity Authority (MEA) frequently exceeds the needs of households and factories due to the fact that the voltage has to be enough to send electricity to users who are located further at the end of the voltage grid lines. Most electrical appliances are designed to perform at optimum voltage of 220 Volt. The voltage optimization system controls the incoming voltage to fit the optimum voltage of electrical appliances which will reduce the overheating phenomenon and thus lengthen the lives of electrical appliances. It can save 8-14% of total energy being consumed and potentially reduce CO2 emission. This analysis system can be used for industries in the range of small to large companies. From the development of remote monitoring using a control via internet or 3G/4LTE the voltage optimization system showed practical power saving results of the reduced power usage and lengthen the lives of electrical appliances; that leads to reduction of emerging electricity resource eradication of natural resources increase the chance of marketing competition and energy sustainable

The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design ( RCBD) Breadsticks quality was assessed by the favorableness of Appearance color order test texture ( crispy) and overall Score using 9-Point Hedonic Scale. Breadsticks quality was evaluated by 40 gourmets Redue repeatedly tried 2. Analysis of Variance ( ANOVA) and Least significant Difference and Duncans New Multiple Range Test (DMRT). The results found that most of the gourmets. Like the level of 20%. The are range preferences of Breadsticks Appearance test texture (crispy) and overall Score arein the high level and Color and order. Score are in the moderate level showed that Appearance color order test texture ( crispy) and overall preference is Statistically Significant at the 0.05.

The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. Which were 0% 20% 40% and 60% Randomized Complete Block Design (RCBD) Khanom Saleetip quality was assessed by the favorableness of Appearance color odor taste texture (soft) and Overall score using 9-Point Hedonic Scale. Khanom Saleetip quality was evaluated by 80 gourmets Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT) were used compare the different means. The results found that mart of the gourmets like the level of 40% the average preferences of Khanom Saleetip Appearance color and overall in the high level. But odor taste and texture (soft) scores. Are in the Moderate level the results showed that there were statistically significant different among preferable score of Appearance color flavor taste texture (soft) and Overall at confident level (p≤0.05).