Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

The purposes of this research were to study the base recipe of Macaron to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron to study the filling taste nutrition value and consumer acceptance of Macaron products from Sacha inchi. Sensory evaluation with 9 points Hedonic scale found that the base recipe of Sophon (2014) consists of 26.09% almond powder 22.17% sugar 26.09% icing sugar 19.13% Albumin and 6.52% water has been accepted by the most panelists because this sample is crisper than the others. The result of using 3 types of Sacha inchi powders; raw nut baked nut and seed-based protein powders found that Sacha inchi seed-based protein powders instead of using almond powder was the most acceptance. Due to Sacha inchi seed-based protein powder was extraction some oil then the smell of the Sacha inchi nuts has decreased. Resulting in higher acceptance scores in terms of taste and overall preference. It was found that 75% of the Sacha inchi nut seed-based protein powders could be substituted for almond powder because the properties of the Macaronhas been accepted.In addition coffee taste is the types of filling which higher acceptance than vanilla and chocolate filling because coffee odor helps to deodorize the smell of Sacha inchi nut in the product. Results from consumer test the Macaron from Sacha inchi nut with coffee filling was accepted at the level of 86% in term of taste and delicious. For nutritional value replacement of Sacha inchi nut powder instead of almond powder in the Macaron could increase the amount of protein and also reduce the amount of fat.

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.

The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25 50 75 and 100 of the amount of almond powder to study the amount of nutrients in a macaron which made of golden bean powder and to study the level of acceptance of using golden bean powder instead of almond powder in a macaron. The researchers investigated the appropriate amount of golden bean powder in the product by studying the ingredients used in the formulations included golden bean powder by French meringue technique. The researchers used a five-point hedonic scale product to observe sensory of product in appearance color smell taste texture and overall with a taste. The panelists were 40 students in the Department Faculty of Home Economics at Rajamangala University of Technology Phra Nakhon. The Randomized Complete Block Design (RCBD) method was used and compared average scores by Duncan New Multiple Rang Test (DMRT) method at 95% confidence interval. There were statistically significant differences in the levels of golden bean powder all sensory attributes (p< 0.05). Specifically the addition of 75% of golden bean powder had the highest level of acceptance for all sensory attributes with average scores: 4.50 4.42 4.27 4.42 4.27 and 4.42 respectively. The nutrition in macaron net weight 100 grams contain 383 kilocalories of Energy Protein 9.96 grams Carbohydrate 76 grams Sugar 62 grams and Fat 4.38 grams. Based on the comparison of the cost of the standard formula and the golden bean powder it found that the standard formula has a cost of 4.36 baht per 1 pair while the cost of gold bean powder is 2.4 baht per 1 pair. It shows that the golden bean powder will give lower energy than almond powder. Moreover golden bean powder can reduce production costs produce as much as 1 fold.

The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice soybean red kidney bean Job’s tears sesame and sucrose. The highest acceptance score (9-point hedonic scale) by the panelist who the elderly person ( 60 years old) showed that 7% broken-milled sangyod rice was proper for supplement in this beverage ( 0.05). The color in tem of L a and b values were 64.80+ 0.04 6.60+0.07 and 8.27+0.05 respectively. Viscosity of this beverage was increased by addition of broken-milled Sangyod rice. The B brand sweetener was gained the highest acceptance score. The developed product was 21.19 kcal/100g and fat protein fiber and carbohydrate content were 0.59% 1.25% 0.15% amd 2.75 % respectively. After storage at 4+ C for 15 days this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 282/2015). The 100 elderly consumers focused on the nature of rice or cereal products in terms of health benefits. All of consumers were accepted on the product for beneficial for health.