The aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin extracts of 2 and 3 % with the combination of sodium nitrite 0 and 1 % during the processing of Chinese sausage. The sensory attributes evaluated using a nine-point hedonic scale and by using ranking test. The physicochemical analysis of storage study was conducted for 4 weeks. All analysis were carried out in every weeks. The results showed that Chinese sausage with added anthocyanin extracts of 3 % with the combination of sodium chloride 2 % gave the lowest value of moisture content with significantly difference (p<0.05). Chinese sausage with added sodium nitrite 1 % with the combination of the anthocyanin extracts of 3 % gave the highest score of overall acceptability. The product can retard oxidation with the value of TBA lower than the control sample with significantly difference (p<0.05)

FAO reported in year 2008 world paddy production more than 40 countries and about 60 million tones of rice straw were produced in Thailand. For most farmers use an easy method for land clearing by straw burning in open area. Greenhouse gases such as carbon dioxide(CO2) emissions from paddy field burning to atmosphere is causes of global warming problem. This project aimed to utilize agricultural waste from rice field to be cheap biomass energy was started in 2009 at Nhongjork area. The waste was mixed with molasses and kaolin in ratio of rice straw : molasses : kaolin as 80:10:10 by weights. A size of rice straw fuel pellet was 1.54 cm. diameter and 2 cm. height. The calorific value of the rice straw pellet was tested by using Gallekamp Autobomb instrument by ASTM(American Society of Testing and Materials) standard. The results of testing found : CO2 emission from rice straw fuel pellets as half of burning in open area (by weight). Cost of energy for cooking by using Bio-fuel pellets only 7 Baht( 0.25 US $) and half price by comparing with LPG. The useful of rice straw Bio-fuel pellet is one of a cheap biomass energy for household and small manufacturers.

This research studied behavior of price clustering in Electronic Trading Transaction and Block Trading Transaction in Thailand Futures Exchange market from SET50 Index Futures using daily closing price data of SET50 index Futures from April 28 2006 to June 302012 Descriptive statistics and quantitative analysis included Chi-square to test Uniform Distribution; Hirshmann Herfindal Index(HHI) to measure price density standardized Range and Excess Clustering to measure price clustering; and Multiple Regression to test behavior of price Clustering. Results showed that the behavior of price clustering in SET50 Index Futures was characterized in the same way. That is the most frequent last two digits were 00 (32.31%) and 50 (13.82%) while other last two digits had the frequency of not greater than 8%. There was more price clustering along with the trading volume. It also found that the opening price the bid-ask spread. And the volatility had positive impacts on price clustering while the closing price had negative impact. For the total retum no impact was found on price clustering at the signicant level of 0.05

The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50% 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)

The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking ( P< ) . However the three formulas are significant in appearance color liking odor liking taste liking texture liking a nd overall liking ( P> ). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance . However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons .Therefore supplementation of fiber in macarons product with Sangy od Rice Bran is not affectin macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.