Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

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 research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.

The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85 20:80 and 25:75 percentage. The results showed that the best formulation of product was rice flour (percentage) 20:80 because sauce in can were red orange pH of sauce was = 6. The result of the study showed that the physical and chemical attributes of product canned mackerel in tomato sauce seasoned with black pepper compared with control. Found that canned mackerel in tomato sauce seasoned with black pepper of dark orange more than control. pH = 6.05 – 6.15 were similar moisture protein fat and carbohydrate content but the differences in ash content. The consumer acceptability indicated of target consumer accepted the product consumer need to buy this product 79% like moderately this product 72% and suitable price about 15 bath/can. The product of storage 6 mouths and not detects mesophilic aerobic bacteria and thermophilic aerobic bacteria.

This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour for rice flour has been accepted and 3) to study nutrition and nutritional value between the standard formula Hin Fon Thong dessert. With development of Hin Fon Thong dessert partially substituted riceberry rice flour has been accepted. This study aimed to develop a more nutritious dessert to answer modern needs and to conserve custom through old Thai dessert. Experts in various related aspects were interviewing. Method of preparation was adapt using scientific principle to produce a dessert as close to the original recipe as possible. It was further developing through the use of riceberry rice flour in place of rice flour which was the main ingredient of the dessert. Acceptability was test when varying ratio between riceberry rice flour and rice flour were used. Four levels of rice flour and riceberry rice flour were 75:25 80:20 85:15 and 90:10. Sensory test used the 9 - point hedonic method The results showed that : The top score is the 85:15 with the lowest score was at 8.03 and the highest score was at 8.33. The analysis continues to test on the general public with other components: taste product design and willingness to buy the product. By using percentage statistics. Average score was over 50:100. The survey shows that most people moderately like the dessert. It was recommended that it should slightly reduce the sweetness should be slightly reduced. By comparing the original rice flour Hin Fon Thong and the new 85:15 ratio of riceberry rice flour Hin Fon Thong the difference is the in oreased amount of highly nutritious substances like vitamin E beta carotene omega - 3 folate polyphenols tannins gamma - original. and antioxidants gained from the new riceberry rice flour recipe. Calculated from the INMUCAL Nutrients program Therefore one unit that is suitable for the riceberry rice Flour Hin Fon Thong is 5 - gram or equivalent to 1 piece.