Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The objective of this reaearch was to study the appropriarate amount of almond powder instead of wheat flour in 4 different potions: 40 60 80 and 100 % of all wheat flour. And the calculation was done on randomize complete bock design the banana cake for health product nutrition different potion. The calculation was then done by conducting experiments on the characteristic of samples at different in the aspects of color smell taste and the overall liking. There were 40 people that the experiment was conducted by tasting with 5 liking levels (5-point Hedonic Scale). The product acceptance of consumers was then studied on 40 tasters by using the developed questionnaire on consumers’ satisfaction toward the banana cake for health product From the study results it was found that almond powder replacing the wheat flour in the product at 100% was the highest consumer acceptance in the aspect of appenrance color smell taste touch. and the overall liking. From the studies conducted on nutrition it was also found that the banana cake for health net weight 1 pieces has the totle 68.14 calories 5.50 gram of fat protein at 2.60 gram 4.71 gram carbohydrates. Additionally the consumers accepted the 100% almond powder instead of wheat flour

Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy candied from Banana Peels and Pseudo-stems waste of dried banana production for 3 products such as Banana Peels Spicy Candy Pseudo-stems Spicy Candy and Banana Peels and Pseudo-stems Gummy. The suitable condition for Banana Peels Spicy Candy was using banana peels as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 8.05 g : 100 and Total sugar = 66.82 g : 100 g The suitable condition for Pseudo-stems spicy candy was using Pseudo-stems as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 10.55 g : 100 g and Total sugar = 66.48 g : 100 g The suitable condition for Banana Peels and Pseudo-stems Gummy was using Banana Peels and Pseudo-stems as 15% after using flavored fruit juice as 75% and fructose syrup as 30%. The result of physical analysis showed that : products have brown light color flavor and taste sour and sweet and flexible texture chemical analysis Total dietary fiber: TDF = 18.91 g : 100 g and Total sugar = 40.85 g : 100 g The shelf life of 3 products in vacuum packaging (VP). The result of microorganism analysis less than standard for safe products. The consumer acceptability like extremely product and Interested in buying products.

At present most human-related products contain a mixture of chemicals for inhibiting microorganisms polluting the environments and harming the users. The purpose of this research was to develop a product using banana and papaya peel extracts as replacers for the chemicals inhibiting microorganisms in heel cream. By extracting raw bananas and papaya peels with coconut oil the studying the efficacy of inhibition on E. coli S. aureus Aspergillus sp. and S. cerevisiae with Disk Diffusion method at the protein concentration were performed as follows: 25 50 100 and 150 micrograms per milliliter. The observation of clear zone to observer clear zone of inhibition. and the Turbidity method using light absorption at a length of 600 nm was also were shown the corresponding results of microbial inhibition. observed and showed the consistent results. Especially the papaya extract having the protein concentration at least of 150 micrograms per milliliter could inhibit all 4 microbe species but could not inhibit S. cerevisiae that indicated a good trend of no harm on human. When mixing the extract in the heel cream it was found that Heel cream containing banana extract papaya and both mixtures displayed the density of 0.9674 0.9103 and 0.8057 gram per cubic meter respectively. They could be stored at room temperature for more than 45 days and still maintained the properties of microbial inhibition by up to 80 percentages. When studying the satisfaction of consumers collected randomly from teenagers to elders at both sexes of 40 people more than 80 percentages of the customers were satisfied with the heel cream from all extracts. These all creams could make the feet soft and moisturized within 1 week. More suggestions were to improve the smell of heel cream products to be suitable for all age of consumers. Therefore this research could be concluded that banana and papaya peel extracts inhibiting microorganisms could be used as a heel cream for further continuously developing at the industrial level.

This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.