The objective of this research was to study the dominant feature of Khao Wong glutinous rice Kalasin province for geographical indications. The effect of three cultivated areas of glutinous rice variety (RD6) consisting of Khao Wong Huai Mek and Kong Chai districts was investigated along with their physicochemical textural properties and thermal properties. For the effect of different cultivated areas on glutinous rice properties the significant effect of different cultivated areas on chemical compounds viscosity and textural properties was observed (p?0.05). There was no significant effect of cultivated areas on amylose content (p>0.05). The highest protein and ash contents and the lowest setback hardness and chewiness values were found in the sample cultivated in Khao Wong district area. The aroma compounds analysis of rice samples revealed that methanecarboxylic acid was observed in glutinous rice cultivated in all studied areas. Whereas the highest content of 122-Trimethylcyclopropylamine was found in the sample cultivated at Khao Wong and Kong Chai districts. In addition the highest content of 2-cis-9-octadecenyloxyethanol was observed in glutinous rice cultivated at Huai Mek district.

This research aims to study participatory learning process to strengthen rural communities through Leaung Rice 11 production which promotes self-reliability and capability of the communities. This is a participatory action research (PAR) with farm experimental methods. It demonstrates a model to empower community which allows members to identify problems discuss find commitment and approve incoming development. Researchers here are therefore facilitators helping people in the community to achieve effective production of Yellow Rice 11. After providing sufficient information about Leaung Rice 11 production the main problems identified is a high production cost with chemical fertilizer being abundantly used causing health and environment problems to the community. This results in a solution of choosing organic Yellow Rice 11 production that is harmless and friendly to the environment. Despite co-operative learning and problems identification locals also get an opportunity to plant Leaung Rice 11 with organic fertilizer and Effective Microorganisms (EM) as a model to safe cost. It is obvious that rice production is also increased (737.69 Kilogram per Rai). Moreover production cost decreases to 1227.50 Baht per Rai per family. This research provides the community ability to analyze self-problems and potentiality under modern research methodology; problems identification solution identification experiment process co-operative learning data collection data discrimination data analysis and data application.

These researches were to determine the preparing and drying on physical and chemical properties of germinated khaohang rice from KDML105. Two factors on study were preparing germinated khaohang rice (chill at 5 oC and frozen -20 oC) and drying method (tray drier and infrared drier). The results on expansion (%) and texture of cooked rice found that there were not significant influence interaction and two main factors. But main factor on infrared drying method were affected to the highest head rice yield (%) and lowest on Chroma (C*). As same as gamma amino butyric acid (GABA) had the highest 23.37 (mg/100g) and preparing germinated khaohang rice had between 20.50 to 22.21 (mg/100g). The pasting properties reducing sugar total phenolic scavenging activity of DPPH free radical (%) and resistance starch were significant influence interaction.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.