This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

The purpose of this study was developing of jackfruit seeds for food production. Experiments consisted of marketing snacks food from cereal base and then studing physical analysis and consumer acceptability indicated of products. Result showed that physical and chemical analysis of jackfruit seeds as follows : Aw =0.99 ± 0.00 L* a* b* value 79.45 ± 0.01 0.04 ± 0.03 and 16.97 ± 0.74 respectively and percentage of moisture content 70.43 ± 0.07. The best formula of jackfruit seeds crispy mixed thai spicy was replaced with 100% jackfruit seeds. Product have brown gold colour be similar to product in markets low moisture food. The percentage of protein content 1.34 ± 0.07 fat content 1.20 ± 0.060 and crude fiber content 3.20 ± 0.17. The shelf life meagerly 2 months and consumer acceptability like moderately product. The best formula of jackfruit seeds with peeled mung bean in an instant kanom look-chub with 100% jackfruit seeds. Product have bright yellow colour be similar to product in markets. The percentage of moisture content 5.02 ± 0.05 protein content 0.82 ± 0.01 fat content 4.75 ± 0.03 crude fiber content 6.76 ± 0.76 ash content 2.04 ± 0.01 and carbohydrate content 80.61 ± 0.70. The shelf life meagerly 3 weeks and consumer acceptability like very much product. The best formula was jackfruit flour instead wheat flour in an instant crape powder product with 100% jackfruit seeds. Product have bright yellow colour. The percentage of moisture content 3.81 ± 0.09 protein content 0.74 ± 0.01 fat content 0.45 ± 0.02 crude fiber content 1.96 ± 0.57 ash content 5.69 ± 0.24 and carbohydrate content 87.33 ± 0.62. The shelf life meagerly 2 weeks and consumer acceptability like very much product. The best formula was cereal bar of jackfruit seeds product with 100% jackfruit seeds. Product have bright yellow colour Aw = 0.15 ± 0.01. and percentage of moisture content 1.95 ± 0.05. The shelf life meagerly 2 weeks and consumer acceptability like very much product.

แป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป มีวัตถุประสงค์เพื่อศึกษาการเตรียมแป้งขนมครก จากกากมะพร้าวกึ่งสำเร็จรูป ศึกษาการยอมรับของผู้บริโภค 100 คน และศึกษาอายุการเก็บรักษา ของผลิตภัณฑ์ เริ่มจากการศึกษาคัดเลือกสูตรพื้นฐาน และนำมาปรับสูตรผสมให้เป็นแป้งขนมครกกึ่ง สำเร็จรูป โดยศึกษาปริมาณกะทิผงในแป้งขนมครกกึ่งสำเร็จรูป 3 ระดับ (ตัวหน้า:ตัวแป้ง) คือ 100:100 150:150 และ200:200 กรัม ตามลำดับ พบว่าผู้ทดสอบชิมให้คะแนนความชอบสูตรที่ใส่ ปริมาณกะทิผงในอัตราส่วนของตัวหน้า:ตัวแป้ง 150:150 มากที่สุด การศึกษาปริมาณกากมะพร้าว ต่อแป้งข้าวเจ้า 3 ระดับ(กรัม) คือ 20:80 30:70 และ40:60 ตามลำดับ พบว่าผู้ทดสอบชิมให้ คะแนนความชอบสูตรที่ใส่ปริมาณกากมะพร้าวต่อแป้งข้าวเจ้าในอัตราส่วน 20:80 มากที่สุด การศึกษาการยอมรับของผู้บริโภค (Consumer test) ที่มีต่อผลิตภัณฑ์แป้งขนมครกจากกาก มะพร้าวกึ่งสำเร็จรูป โดย พบว่า ความพอใจชอบปานกลาง จากนั้นนำไปวิเคราะห์คุณภาพ เปรียบเทียบแป้งขนมครกกึ่งสำเร็จรูปกับแป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป โดยค่าสีของ ผลิตภัณฑ์แป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป มีค่าความสว่าง(L*) ค่าสีแดง(a*) และค่าสี เหลือง(b*) น้อยกว่าแป้งขนมครกกึ่งสำเร็จรูป ค่าปริมาณน้ำอิสระ(Aw) และค่าปริมาณความชื้นของ แป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป มีค่ามากกว่าแป้งขนมครกกึ่งสำเร็จรูป ส่วนค่าปริมาณ เส้นใยหยาบ ไขมัน และโปรตีน ของผลิตภัณฑ์แป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป มีมากกว่า แป้งขนมครกกึ่งสำเร็จรูป ร้อยละ 2.45 2.56 และร้อยละ 0.78 ตามลำดับ ค่าปริมาณคาร์โบไฮเดรต และเถ้าของผลิตภัณฑ์แป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป มีน้อยกว่าแป้งขนมครกกึ่งสำเร็จรูป ร้อยละ 6.42 และร้อยละ 0.51 ตามลำดับ จากการศึกษาอายุการเก็บรักษาผลิตภัณฑ์แป้งขนมครก จากกากมะพร้าวกึ่งสำเร็จรูปเป็นเวลา 3 สัปดาห์ พบว่า ค่าสี ค่าปริมาณน้ำอิสระและปริมาณ ความชื้น มีค่ามากเพิ่มขึ้น และทางจุลินทรีย์สามารถเก็บรักษาได้อย่างน้อยเป็นเวลา 3 สัปดาห์ โดย ปราศจากเชื้อจุลินทรีย์ทั้งหมด ยีสตและรา แสดงให้เห็นว่า ผลิตภัณฑ์แป้งขนมครกจากกากมะพร้าว มีความปลอดภัยและไม่เป็นอันตรายต่อผู้บริโภค