The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring finely blended okra onto the inside tray pouring finely blended okra onto the outside tray and pouring finely blended okra into an aluminum block. It was found that pouring finely blended okra into an aluminum block resulted in the least crack in the dried sheet with the rectangular shape remaining intact. After the forming method is decided on a study was conducted on the temperature to bake okra at 3 levels namely 70 80 and 90 C.It was found that baking okra at 80 C for 4.5 hours was suitable the baking and crispy okra sheets ended up with the lightness(L*) of 49.75 the green (a*) was-2.53 and yellowness (b*) of 23.71. The moisture content was at 5.07 % water activity content was 0.27 The hardness was 5.01 N and the crispness was 4.67. The results of chemical analysis showed that the carbohydrate content was 76.34% crude fibers was 10.72% ash content was 8.24% moisture content was 4.24% and fat content was 0.46%. From the study on the bacteriological quality it was found that the crispy okra sheet products can be stored at room temperature for 28 days.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

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.

Studies on the use of okara to replace wheat flour in stoopwafel were done forto select appropriate amount of okara analysis nutritional facts and sensory evaluation. The stoopwafel basic recipe of magda (2559) was applied by using okara replaced wheat flour. The replacement percentages were 30 40 and 50 of the weight of wheat flour. The experiment is planned by Randomized Complete Block Design ( RCBD) . Then to evaluate the sensory quality in appearance color odor taste texture and overall preference with 9- point hedonic scale. The panelists were 60 lecturers and students from Home Economics Technology Rajamangala University of Technology PhraNakorn. Sensory evaluation showed that the okarastoopwafel prepared from 30 percent okara obtained the highest overall acceptance score from the panelistson all sensory attributes exceptedtesteattributes which there was no significant difference in three amounts of okara. The nutritional facts found thatfat moisture total energy and energy from fatwere slightly increased but protein and carbohydrate were decreased which compared to control stroopwafel ( 100 percent wheat flour) . In addition to 96 percent of consumer acceptedthe okarastoopwafel

This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk thickening agent and stabilizing agent in different type. And was to study nutrition of Aril of gac fruit. In accordance with bringing a basic recipe number 3 which is accepted by a taster to be a substitution of a yolk by Aril of gac fruit at percentage of 60 70 and 80 respectively. And put Xanthan gum at 0.5 gram respectively. In a recipe which substitutes quantity of a yolk by Aril of gac fruit at percentage of 70 80 and 100 the total is 6 recipes. Taking a recipe to test a taster of sense 40 tasters using a type of test of 5 – point hedonic scale planned a random test in completed block RCBD: (Randomized Complete Block Design) and compare the difference between the mean by DMRT (Duncan’s New Multiple Rang Test) analyzed by statistic program package and study a physical property by pH in 6 recipes comparing a nutrition 100 grams of a basic recipe and a substituted recipe of accepted Aril of gac fruit. Found that when put Xanthan gum at 0.5 gram in a recipe which substitutes a yolk by Aril of gac fruit at percentage of 70 it accepted by a taster the most. The mean of color is 3.70 smell is 3.48 taste is 3.90 food texture is 3.78 and overall pleasure is 3.73 viscosity measurement is 7.55 centipoise potential of Hydrogen ion (pH) measurement is 3.22. The comparison between value of a basic recipe and a recipe which substitutes a yolk by Aril of gac fruit found that energy and carbohydrate are increased but protein and fat are decreased. Moreover it can be profitable from Beta Carotene and Lycopene fully. According to a product is not passed by heat treatment making it hold a nutrition. The result of this research can be helpful by creating a new product from gac fruit to gain new way of income for a agriculturist and get a product that has aril of gac fruit to be processed occurred a new way of agriculture business for anyone who is interested in.