Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.

This research studied: 1) the history of Nim Nuan dessert 2) the standard recipe of Nim Nuan dessert 3) The volume of syrup and banana bud power (BBP) which replaced glutinous rice flour in the standard recipe 4) the accepted recipe of Nim Nuan dessert by substitution of glutinous rice flour with BBP and 5) comparison of nutritional value between the standard formula and the accepted recipe of BBP Nim Nuan dessert. The experts in Thai Dessert field were interviewed about history and standard recipe of Nim Nuan dessert. The glutinous rice flour was substituted with BBP by 5% 10% 15% and 2 0 % of weight of glutinous rice flour in the developed Nim Nuan formulations. 9 – point hedonic scale was used for consumer acceptance testing and the nutritional values between the standard recipe and the accepted recipe of BBP Nim Nuan dessert were compared. The results showed that Nim Nuan dessert is a local dessert of Rayong Province the main ingredients are glutinous rice flour 32.57% syrup 31.27% rice flour 6.51% coconut 29.32% and salt 0.33%. The amount of BBP inverse proportion with volume syrup decrease 26.0% from 30.5% of syrup usage. The 9-point hedonic test show that the most satisfy of BBP Nim Nuan dessert recipe contains 15% of BBP. The sensory scores in appearance were 6.93±0.87 6.87±0.86 6.50±1.11 7.07±0.78 6.00±0.81 and 7 . 4 7 ±0.68 for appearance color smell taste texture and overall satisfaction respectively. Higher calorie value carbohydrate iron fiber calcium and phosphorus contents and lower in protein and fat contents were found in the accepted recipe BBP Nim Nuan dessert than that of original recipe.

The objectives of this research are to study the basic recipe of Sane Jan to study the appropriate proportion of pumpkin flour in Sane Jan to study the acceptance of pumpkin four supplemented Sane Jan and to study the amount of Vitamin A in pumpkin four supplemented Sane Jan from the basic recipe by Randomized Completely Block Design (RCBD) and to evaluate the sensory quality of appearance color smell texture and overall liking with 40 testers by tasting of the 9 – point hedonic scale. It was found that the second recipe there are the ingredients of glutinous rice flour 75 grams rice flour 150 grams yolk 100 grams cream 960 grams sugar 500 grams coconut sugar 10 grams and Sandalwood powder 0.5 grams is the highest accepted. Then study the appropriate proportion of 3 pumpkin flour levels which are 50 percent 60 percent and 70 percent. It was found that the amount of pumpkin flour at 60% has the highest average. To study on consumer acceptance of pumpkin flour supplemented Sane Jan 60 percent. It was found that consumers were accepted in excellent level accounted for 75 percent. To study about configuration of chemical found that Sane Jan basic recipe does not have vitamin A and pumpkin flour supplemented Sane Jan has vitamin A for 20.12 percent. It has the difference for 20.12 micrograms. In the basic recipe does not have any yellow color and the pumpkin flour supplemented Sane Jan has color for 1.0 milligrams.

The research project is to study and develop promotional and packaging. Show local identity Case Packagingcurry puff pastryproducts.Saraburi To design and develop a curry puff pastry product packaging. Saraburi up The concept presented by local identity of offense to the principles of packaging design. According to a study by the packaging. Can be divided into two categories: 1. Structural design of the packaging. The layout had a curry puff pastry products up. It will be arranged in two rows in such a way to save the living space for less. The size and structure of the packaging has a smaller size. So do not waste space on the arrangement for distribution. Form of packaging to handle. Can carry phones Bring more convenient Materials and structures to find in the market. Adopted by the user to suit up. It also ensures consistency in the cost reduction is not high but it can also work well. Shaped packaging is a rectangular shape that is easy to deploy overlap. Can unfold when not in use thus saving space. The material is used as a zip-lock plastic bag. In regard to air light and humidity allow the product packaging. Therefore it helps prolong the life of food to live longer. And types of packaging are paper coated PET plastic that is resistant to moisture and grease. 2. Graphic Design Packaging. It is the concept The format used is colorful eye-catching bright primary colors used to highlight the Crimson. It uses packaging with curry puff recipe because it expresses the colors of the local identity of SaraburiSaraburi. Packaging curry puff recipe is used as a flavor and bright color schemes. Beautiful as well but will have more color variations. By using blue yellow orange and green of the selected pattern. And illustrations of the design; The choice of symbols and illustrations that show the uniqueness of the offense. The target group mainly wants to emphasize is the Lord Buddha. The Benedictine people respect is very minor and sunflower image of curry puff pastry and so on. By adjusting the image application form. For a more contemporary. Arising out of the shortening to look simple. The detailed information on the product packaging design principles and the law. The specified quantity of goods that the original packaging is not listed. This will give confidence to more buyers. There are also more specific information on the introduction of Saraburi. To achieve more memorable. It also helps to promote tourism and sales as well. Letters used to highlight the characteristics of simplicity. Scripts are or flick to look stylish easily read. The results of the study results to evaluate their satisfaction with the packaging curry puff pastry products. The new offense below. At first the status of the target respondents were mostly people in Saraburi province. (Percentage 59.00) is mostly female (percentage 70.00) between the ages of 35-44 years (percentage 39.00) Professional Group is the first contract (of 37.00) and education level is Bachelor (hundred. 53.00 percent) The two assessed the satisfaction of new packaging formats found that the overall assessment of satisfaction packaging formats curry puff of a new target group. Satisfaction at the highest level with a mean of 4.66 divided by the package design. The following 1. The packaging structure The satisfaction rating for the packaging Currie.New puff of the target group. Satisfaction is the highest form of the overall package. The products are suitable In the most with a mean of 4.80 followed by the ability to turn - off the package tightly. It also has good storage facilities have satisfied the most with a mean of 4.76 2. Design Graphic Packaging. The most satisfied are the packaging.Identity and conveys the offense well. In the most with a mean of 4.86 and a minor use of color. Look at the bright beautiful colors that range