The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.

This study was aimed at studying factors affecting secondary students decision making to attend tutorial schools in Muang District Nonthaburi. 400 samples from 5 schools were selected. Data collection began in 2016 and were analyzed by logistic regression analysis The results revealed that most students chose to participate in tutorial classes The factors affecting decision making were family incomes as well as the course to study at the significance level of 0.05 It was also found in the research that the Marketing Mix and social factors did not influence the decision making to attend tutorial schools at a significant level of 0.05

The purposes of this study were to investigate the influence of culture on organizational commitment of operation employees working at a Chulalongkorn university office and to study the influence of good governance on the organizational commitment of the university staff at a university Chulalongkorn office. The samples were 164 employees working at a university office in Chulalongkorn University responding to the questionnaires used as a tool for data collection. This research was descriptive analyzed by parameters percentage mean score (S.D.) multiple regression analysis and multipleregression tests and Pearson Correlation Coefficients. The research result revealed the hypotheses test showing the influence of organizational culture and good governance on organizational commitment of Chulalongkorn university office employees as follows. Organizational culture in the form of the relationship adjustment bureaucracy and success orientation positively agreed with the organizational The purposes of this study were to investigate the influence of culture on organizational commitment of operation employees working at a Chulalongkorn university office and to study the influence of good governance on the organizational commitment of the university staff at a university Chulalongkorn office. The samples were 164 employees working at a university office in Chulalongkorn University responding to the questionnaires used as a tool for data collection. This research was descriptive analyzed by parameters percentage mean score (S.D.) multiple regression analysis and multipleregression tests and Pearson Correlation Coefficients. The research result revealed the hypotheses test showing the influence of organizational culture and good governance on organizational commitment of Chulalongkorn university office employees as follows. Organizational culture in the form of the relationship adjustment bureaucracy and success orientation positively agreed with the organizational commitment in the same direction Good governance in terms of the efficiency effectiveness responsibility transparency rule of law equality participation decentralization and moral and ethics were positively related to the organizational commitment in the same direction Organizational culture and good governance influenced the employees’ organizational commitment of university office operation employees at Chulalongkorn University.

The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled Riceberry pasteurized milk natural plain yogurt sugar guar gum and xanthan gum. The highest acceptance (9-Point Hedonic Scale) from the panelist showed that broken-milled Riceberry at 10% was proper for this beverage than 5% and 10% (p ≤ 0.05). There was a water soluble solids at 21°Brix with a pale purple. Yogurt odor was stronger than the smell of rice.The viscosity of the product was increased as broken-milled Riceberry increasing. Then study the ratio between yogurt and syrup for drinking yogurt production three different levels were used: 30:70 40:60 and 50:50. The highest acceptance from sensory test showed the best recipe is the formula use a ratio of 50: 50 which pH was 4. 18 soluble solids was 18 °Brix. This drinking yogurt from broken-milled Riceberry had moisture ash fat protein fiber and carbohydrate was found to be 82.28±0.58 0.16±0.15 0.32±0.34 0.07±0.00 0.36±0.04 and 6.81±0.03 respectively. Moreover it was safe with the microbiological properties at 15 days storage at 4±1 ๐C passed quality standards (Notification of Ministry of Public Health. 353/2013).

The study of the using Wolffia substitute for Pandanus in Kanom Piakpoon the purpose of this study is basic recipes of Kanom Piakpoon and to study the amount Wolffia substitute for Pandanus in Kanom Piakpoon. Used to the amount wolffia in different 4 levels : 0% 50% 75% and 100% of the Pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the characteristic of appear color flavor taste texture (stickysoft) and overall. The characteristic evaluation is scored in 9 – Point Hedonic Scale. There are 80 participants including teachers and thired years students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Pha Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the using Wolffia for Pandanus in Kanom Piakpoon at 75% of the Pandanus weight. Highest every aspect. The characteristic of appear color flavor taste texture (stickysoft) and overall are in the moderate level were different with statistical significant (p≤0.05).