Probiotic is a micro organism that is useful for human bodies and can help creating balances for human intestinal system. The objective of this research is to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate Probiotic microbes in the production of yoghurt ice cream to ensure maximum survived Probiotic microbes. In this research two fat substitutes Purity SM 100 and CRYSTAL texTM 648 were used to substitute skim milk in the standard formulas in order to study numbers of survived Probiotic microbes and to test the sensory acceptance. For the sensory acceptance it was found that the Probiotic yoghurt ice cream containing 20% Purity SM100 is acceptable at the maximum significance (p ≤ 0.05) because its flavor and taste was better than other samples as well as the best overrun with statistical significant differences (p ≤ 0.05). However by addition of both fat substitutes at different concentrations pH values of Probiotic yoghurt ice cream products did not have statistical significant differences (p ≥ 0.05). When Lactobacilluss acidophilus Bifidobacterium and Streptococcus thermophilus microbial starters were added into the Probiotic yoghurt ice cream using both fat substitutes in place of skim milk at ratios of 10% 15% and 20% respectively under a storage condition of -20oC for 4 weeks it was found that types and amounts of fat substitutes affected the surviving rate of Probiotic microbes in the product with a statistical significance (p ≤ 0.05). The addition of fat substitutes Purity SM100 and CRYSTAL texTM 648 at all concentration levels made Probiotic microbes survive in the product which illustrated that both fat substitutes used in above experiments could encapsulate Probiotic microbe cells. The survived Probiotic microbes were in the range of 108 – 109 CFU/ml in comparison to the Probiotic yoghurt ice cream with the standard formula without the addition of fat substitutes that has survived Probiotic microbes of only 106 CFU/ml.

The purposes of this research was to study and to compare the students’ satisfaction of the school lunch project in Demonstration School of Suan Sunandha Rajabhat University classified by gender age grade levels and amount of participation in the school lunch project. A sample of this research was 297 students selected by stratified sampling Research instrument was the questionnaire. The data were statistically analyzed in terms of frequency percentage mean standard deviation and t-test for dependent samples. The results of the research indicated that : 1. The satisfaction of most girls from grade levels 1-3 and amount of participation in the project were at high level in all aspects of food services place equipment cost and personel. 2. The satisfaction of students with different genders ages grade levels and amount of participation toward the school lunch project was significantly different at 0.05 level.

The purposes of this research were 1) the comparison of tie-dye methods; Binding technique folding technique and stitching technique and 2) three kinds of fabric dyed; cotton linen and rayon comparison and 2 pattern design groups; geometrics and naturalistic patterns. There are 8 motifs were used; quadrangle trianglecircle heart form flower leaf butterfly and worm. The research tools were used; The assessment for 15 connoisseurs (connoisseurship model). Data were analyzed by the statistical package for the social science program and using mean percentage standard deviation one-way ANOVA and chi-square.The result of the study were that binding technique had mean 4.20the second was stitching technique had mean 4.10 and the last was folding technique had 3.69. The result of the tie-dye technique suitability comparative ranking for massproduct that the best technique is binding. The second was stitching technique and the last was folding technique. In this study there were comparative in 5 parts as follows 1.tie-dye method 2. pattern design 3. colour of fabric dyed 4. overall image of fabric dyed 5. capability of techniques.Binding technique folding technique and stitching technique on Cotton were much points in tie-dye method and capability of techniques. Binding technique and stitching technique on Cotton were much points in pattern design and overall image of fabric dyed. Binding technique and stitching technique on Linen were much points in 5 parts. Folding technique on Linen were much points especially in tiedye method and capability of techniques. Binding technique and stitching technique on Rayon were much suitable in 5 parts. Folding technique on Rayon were much especial points in 5 parts except overall image of fabric dyed. Comparison of three kinds of fabric and two pattern groups were that cotton linen and rayon fabrics in geometrics and naturalistic patterns had average the best in binding technique. To compare tie-dye techniques and fabrics and pattern groups had different for some parts statistically significant at level of .05

The objectives of this research are ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that influence their behaviors. Questionnaires were used as a tool for collecting the data and the data was analyzed using percentage mean standard deviation t-test f-test and Pearson correlation (r) Most of the responders of this research are female. Age group is between 51-60 years old. Height group is between 151-160 centimeters. Weight group is between 51-60 kilograms. The majority of their salaries are between 28001-33000 Baht. The level of personal sickness is low. The level of understanding of how to consume healthy food is high. The attitude of consuming healthy food is high level. But the behavior of consuming healthy food is mostly at moderate level According to the study of relationship between the individual of personal factor and health care factor. The results are: there is relationship between sex and behavior of consuming healthy food statistically significant at the .05 level. Moreover the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher that impact to their behavior show knowledge and attitude have relationship to behavior to consume healthy food statistically significant at the .05 level

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≥ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.