The objectives of the Development of Thai Song Dum Fabric Pattern by Computerized Embroidery Machine for Living Room Products are as follows 1) to develop Thai Song Dum fabric pattern with computer machine for living room products and 2) to study the satisfaction of consumers towards the pattern of Thai Song Dum fabric with computerized machines for living room products. The sample group consumers who visit Bang Luang Market Thung Bua Daeng Floating Market and Lam Phaya Floating Market by using 50 consumers in each market including 150 consumers in 3 markets used to analyze data such as mean percentage standard deviation and analyzed the data by using computer software. The results of the research showed that most consumers were satisfied with the overall picture at a high level. The satisfaction of consumers Bang Luang market the first is the living room product the Dok Priew pattern with an average of 4.47. The Dok Chan Lom pattern has an average of 4.40 and the Dok Bua pattern has an average of 4.37. The consumer satisfaction Thung Bua Daeng floating market. The first is the Dok Bua patterned living room product has an average value of 4.56. The Dok Chan Lom pattern is 4.50 and the Dok Priew pattern has an average of 4.44. The consumers satisfaction Lam Phaya floating market is the Dok Priew has an average of 4.49 the Dok Chan Lom pattern is 4.48 and the Dok Bua pattern is 4.37.

This research aimed to (1) study pattern from ancient fabrics (2) to study design of women’s apparel by digital printing techniques and (3) study the satisfaction women’s apparel in 3 designs consisting of printed fabric with four-petaled diamond design in a trellis pattern Printed fabric with design in a puttern pattern. The population was 100 assessors within the age range 35 - 40 yearn in Phra Nakhon Bangkok. The research instrument was a questionnaire. Data were statistically analyzed for Percentage Mean and Standard Deviation. Results showed that most respondents ages 31 - 35 years being single earning from 15000 - 25000 bath. Most got bachelors degree Working private business and used to use women’s apparel by printed fabric choose to buy/use your own style purchase from the opportunity to be used motivated by personal preferences and selection issues from shapes. The satisfaction of the respondents towards womens apparel products has a high level of average in all 3 products according to the following average values: shawls with an average of 4.10 shoulder bags with an average of 4.03 and hats with an average of 3.72. The decision to buy when the product is released. Interested in choosing to order products online most. The products that are most interested in buying are shoulder bags. The pattern that is most interested in buying is diamond design in a trellis pattern. The factors that make the decision to buy the most are the pattern and colour of the product.

The purposes of this research were : 1) to study the formulation of eggshell clay suitable for development which is a new material in home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram2) to design and fabricate home decoration products from inspiring stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay and 3) to study the satisfaction of experts on home decoration products from the inspiration of the stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. The processes of the research were to study the formulation of clay from eggshell by assigning 5 experts 3 clay mold experts and 2 clay sculptors and select the most suitable formula for 1 formula design and development of home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram 3 types: mirror frame lamp and vase 3 types of each type 3 types of design 5 experts 2 design instructors 3 interior designers 3 types of the most suitable type 2 interior designers selected the most suitable type for each type of 3 ones. Then fabricated products for home decoration eggshell molding from inspiration stucco work Wat Phra Chetuphon Wimol Mangkhalaram.There were 10 experts for product evaluation ; 5 of them were from clay expertises and the remaining persons were the product designs and inquire about the satisfaction of experts with the product. The results showed that: 1) experts give the highest level of satisfaction to an appropriate eggshell formulation equal to 4.25 in all areas in formula 1 2) research results for product designs experts are interested in choosing a home decoration product designs from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. Classifying products for mirror frame type 2 (3 people 60 %) lamp type 2 ( 4 people 80%) and vase type 1 (3 people 60%) and 3) experts have overall satisfaction towards home decoration products from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay at the highest score In every aspect of satisfaction such as product functional material and satisfaction with an overall average score of 4.53 from 10 experts.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.

The purposes of this research were developing for 1) to study the basic recipe of Rae-rai 2) to study the preparation process of sunchoke flour 3) to study the amount of rice flour substitution with sunchoke flour in Rae-rai 4) To study the consumer acceptance in the Rae-rai with rice flour and sunchoke flour and 5) to study the nutritional value of basic recipe Rae-rai and substitutes for sunchoke flour. By using the basic recipe of Thanawit (2018) then apply the selected recipe study of the preparation process of sunchoke flour. And using the amount of rice flour substitution with 4 levels of sunchoke flour 15% 20% 25% and 30%. Acceptance tests were conducted by panelist. The results showed that the preference scores for color smell taste texture overall preference and appearance differing with statistical significance (p≤.05) by the tasting operator lowering the liking score when the amount of rice flour substitute was added to the sunchoke flour in increasing ratio and the score of the most favorite dessert in 20% sunchoke flour for consumer testing In the composition of ingredients that are beneficial to odor health Overall inclination texture and taste at the level of acceptance like all aspects most of them know and have eaten all this dessert. Is a product that has more nutritional value for health accepting after the trial of eating Rae-rai. The appropriate amount is 15 grams / 4 pieces. The appropriate price is 30 baht per 1 unit of packaging. Interested when the product is sold by the nutritional value of the basic recipe and the replacement recipe found that the composition in the inulin recipe the substitution amount is 12.26 grams. Basic recipe moisture content is higher than the replacement recipe. Carbohydrate substitution recipe is higher than the basic recipe for the replacement recipe protein which is higher than the basic recipe for the replacement recipe fat which is higher than the basic recipe.