The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity emulsion stability. The suitable condition for Moo Yaw chips as thickness of 1.5 mm. after that bake with oven at 60 ๐C 3 hours deep-fat-frying at 140 ๐C 3 second then bake with oven at 60 ๐C 15 mins and mix seasoning 10% for delicious. The result showed that physical and chemical analysis of Moo Yaw chips as follows : Hardness value 3.93 ± 0.22 N. Cripyness value 6.40 ± 2.70 aw value 0.33 ± 0.20 L* a* b* value 32.27± 0.82 18.29 ± 0.43 and 22.86 ± 1.57 respectively. Product have brown dark color. The percentage of moisture protein fat crude fiber ash and carbohydrate content 3.91 ±0.06 24.72 ± 0.06 29.53 ± 0.07 6.27 ± 0.17 7.80 ± 0.17 and 27.83 ± 0.17 respective. The proximate analysis of moisture content lees than formula control while protein content and ash content more than formula control. Moo Yaw chips have shelf life at least 2 months and consumer acceptability like moderately product.

The research purposes were aimed to study the demand for Thai scented popped rice packaging to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district Bang Phli District Samutprakarn Province and transfer the obtained knowledge to the interested one and community. The population and samples of the research study on the demand for Thai scented popped rice packaging product development from a handicraft community in Bang Kaew SubdistrictBang Phli District Samutprakarn Province were 50 handicraft workers including 38 womenmostly housewives and 12 men. Most of their professions were labors aged between 31 and 60years old. The samples that were 31-40 years old were accounting for 20 percent 41-50 years oldaccounting for 44 percent and 51-60 years old accounting for 20 percent of the group. The research tools used to collect data was the questionnaire administered to evaluate the satisfaction of the Thai scented popped rice packaging. The results of the study revealed their needs on these following features: the materials used in the production of Thai scented popped rice packaging to have a mixture of paper and plastic accounting for 54 percent and the environmental -friendly packaging accounting for 26 percent. In terms of the packaging size 64 percent of the group agreed with the size of 21.0x29.7 cm (A4) and 36 percent for 14.85x21.0 cm (A5). Concerning the objectives of the use of the Thai scented popped rice products 66 % was used as presents and 34% as souvenirs. In relation to the distributing location 54 percent believed the products should be available in the provincial souvenir shop and pricing should base on the size of Thai scented popped rice packaging: 21.0x29.7 cm. (A4) priced 500-800 Baht accounting for 36% and 14.85x21.0 cm. (A5) priced 200-300 baht or accounting for 30 percent. The majority of the 30 participants were female accounting for 10.00% aged 46-55 years old or 46.67% revealed in the evaluation that their satisfaction regarding the project was at the highest level with the mean of 4.65 or 91.67%.

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

The proposes of this research were to Home Decorative Product Development by Dyeing with Natural Dye from Klun Leaves (Golden shower: Cassia fistula). The effects of dye and mordant in dyeing silk fabric with Natural Dyestuff from Klun Leaves (Golden shower: Cassia fistula and textile testing standard AATCC in colour fastness: washing. The researcher used 20 percent of concentration and Textile Testing standard AATCC as follows. The result showed that the extraction of color from Klun Leaves (Golden shower: Cassia fistula. Dye extracted from the leaves of brown. The second night it will be a dark brown color. In this study using hot-dyed water. When left for 24 hours the water is dark brown. In this research 1. silk is dyed with natural dyestuff from Klun Leaves (Golden shower: Cassia fistula without mordant. There are light yellow colour. 2. The effect of dyeing silk with natural color from the tree. Without the help of additives found. Yellow But after washing the intensity of the color on the cloth fades a little. 3. The effect of dyeing silk with natural color from the tree. Five types of additive were added at 20 percent concentration namely vinegar lemon juice water rust lime and saline. The results showed that all five adjuvants were effective after washing the color intensity on the fabric. 4. Conducting technology transfer. Most of the participants were satisfied with the highest level of satisfaction in all questions.

Research on the development of souvenir products from research and development of scientific research applications using scientific research methods Create a blog as a tool. Ask experts in the development of souvenir products that are suitable for weddings. 3 types. Most experts choose the format. Contemporary styles and modern forms of invention with a pattern that is not ancient and not too advanced. The colors of contemporary styles are adjusted with modern styles. Cost reduction in the production of souvenirs Then comparing the efficiency of the odor release between perlite stone scent decoration and postmodern. Based on gas chromatography-mass spectometry (GC-MS) technique it was found that the release of the aroma of perlite coated with non-coated peril stone film And postmodern in various time periods that are measured by% peak area Compared by setting it in the open system Saw that the amount of substance decreased with time The coated perlite stone keeps the smell well after 23 days more than the coated perlite stone. And the bushes that have released the fragrance for a minimum of 11 days Then study the satisfaction of the target group on the development of the perlite stone by the scent decoration. By dividing the 4 aspects of the study namely the product side it was found that most respondents had the highest level of satisfaction (4.60) in terms of materials. Most respondents were satisfied at the highest level (4.70). The respondents were satisfied at a high level (4.39) and the value of the respondents were mostly satisfied at a high level (4.15).