Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed Thai dessert

The objective of shockball subprement malekcaboke is study base formula in doing shockball and study malekcaboke quantity that is appropriate of malekcaboke addition appeared 4 steamed level 0% 15% 30% and 45% of all compound weight lay plans experience like model to random in block completed (Randomized Complete Block Design RCBD) by use 40 person come to do test way sense evaluation by points alms like model 9 the level (9-Point Hedonic Scale) lead come to see the average analyses the vary and compare with the difference of the average like model Duncan’s New Multiple Range test (DMRT). From formula base education meets the 30% malekcaboke of all compound weight person teste testily admit in the sense of color smell snack the meat touches and the liking generally at the most when bring analyse the vary and compare with the difference meets that color side the meat touches and the liking generally have the difference important implily statistics way that 0.05 part side smell level that have no the difference important implily statistics way that 0.05 level.

The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko Mao-Kang (Thai baked custard) Shung–Ha-Ya (Thai streamed custard) Toa-Pap Krob-Kim Ka-Nom-Tom Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey which were developed by dried sweet bael fruit Curcuma powder Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.

The purpose of Malekcaboke Cookies is reciprocation malekcaboke in 4 levels : 25% 50% 75% and 100% of the weight of cashews nut in Refrigerates Cookies And study 4 levels : 25% 50% 75% and 100% of the weight of cashews nut and almond slide in Molded Cookies . The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in color odor taste texture (crispy) and overall preference. The method is tested by 9-Point Hedonic Scale from 60 subjects and analyzed by Analysis of Variance (ANOVA) at the confidence level of 95% and Duncan’s New Multiple Range Test (DMRT) The result of the study showed that 100% malekcaboke instead of cashews nut in Refrigerates Cookies is accept abled. The analysis showed that the color taste in statistically significant at the level of 95% And 75% malekcaboke instead of the weight of cashews nut and almond slide in Molded Cookies is accept abled. The analysis showed that the odor texture (crispy) and overall preference is statistically significant at the level of 95%