The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.

This research was aimed to study 1) the needs on souvenir products from Sukhothai local fabrics 2) design and development of souvenir products from Sukhothai local fabrics 3) the satisfaction of the development of souvenir products from Sukhothai local fabrics having been developed and 4) publicize research work of sewing groups and fabric crafts of Khao Kaeo Srisomboon Community Enterprise in Thung Saliam Sukhothai Province. The results of the research were as follows. The survey of souvenir products from Sukhothai local woven fabrics sewing community enterprise and fabric crafts from Khao Kaew Srisomboon Thung Saliam District Sukhothai revealed that the respondents had needs to develop souvenir products from Sukhothai local fabrics namely rag dolls or toys pillows and office supplies respectively. The souvenir design and development of Sukhothai local fabrics were meant to be unique and had been proved by five experts and the results of the evaluation of the overall opinion on the satisfaction were at the highest level as follows. As for office supplies type 1 type 2 and type 3 possessed a mean of 3.79 3.80 and 3.83 respectively. In relation to the pillow products type 1 type 2 and type 3 had an average of 3.81 3.75 and 3.76 respectively. Finally the products of rag dolls in the shape of the elephant mother and baby turtles fish keychain had a mean of 3.81 3.80 and 3.82. Regarding the satisfaction on the development of souvenir products from Sukhothai local fabrics had been verified by five experts. The results of the overall opinion on the satisfaction were at the highest level as follows. The office products type 1 type 2 and type 3 had a mean of 3.77 3.78 and 3.78. 2. In relation to the pillow products type 1 type 2 and type 3 had an average of 3.75 3.71 and 3.73. Finally the products of rag dolls in the shape of the elephant mother and baby turtles fish keychain had a mean of 3.77 3.78 and 3.78. Concerning the dissemination of research work to the community enterprise of Khao Kaeo Srisomboon sewing groups and fabric crafts in Thung Saliam District Sukhothai Province to the target group of 30 people the satisfaction on the research project on the souvenir product development from Sukhothai local fabrics revealed the highest satisfaction score on the curriculum in terms of the designs materials equipment facilities value and utility.

Research on the community of Participatory Learning Practice Fabric Pattern to Development of Local Hand-mend Cloth Products of Sewing Community Enterprise and Craft Khao of Sewing Khao Kaew Srisomboon Thung Saliam Sukhothai Province. The objectivity of this project is to study the patterns of cloth to develop hand-woven fabric products. The learning practice of local fabric patterns to develop 5 sets of hand-woven jewelry products then 5 sets of jewelry experts were asked to consider selecting suitable hand-woven jewelry sets for making. 3 sets of jewelry and asked 5 experts from the community state enterprise sewing and artificial arts to transfer the invention of handwoven jewelry to the community 1 set and to study the satisfaction of the target group of 30 people and analyze the data. By using statistics frequency percentage standard deviation and mean with the following analysis results. The findings of the study were as follows. It was found that Local fabric patterns Appeared in 3 traditional fabric patterns: Saeng pattern Plain pattern and Kaew pattern. Learning practice of local fabric patterns for the development of hand-woven fabric accessories. All 5 jewelry experts chose the style of jewelry set A set B and set D commenting that the style has suitable elements of jewelry. In particular the combination of local fabric patterns and geometric shapes creates a contemporary look. Size and proportion should be adapted to the proportion of the wearer. And the use of color always use the original color of the fabric especially red. Because it is a color that is unique when it comes to making the piece it will help make the jewelry more beautiful and dimension as well as indicate the identity of the people of Khao Kaew Srisomboon. The expert representative of the community enterprise group I chose the A Series because of the contemporary style. Can generate income for people in the community And the satisfaction of the target groups towards making jewelry sets it was found that the product Satisfaction with aesthetics was the highest at an average of 4.83 in terms of suitability of the fabricated material. The satisfaction of the materials used was interesting at an average of 4.67 in terms of utility. Satisfaction in wearing on various occasions at the average 4.66 and distribution. Satisfaction in the jewelry trade show at an average of 4.60 communities working on learning patterns of local fabrics to develop hand-woven products. Has given importance to the history the meaning use of color and the belief in cloth pattern hooves from shared memories of people in the community. Fabric patterns both Saeng pattern Plain pattern and Kaew pattern Therefore it is a reflection of the people in Khao Kaew Srisomboon community that has inherited the wisdom heritage that is more than precious. Rather it is the inheritance of intent from generation to generation.