Panicum repens is a species of grass. The paper has been made from non-wood materials for long times. This research was used Panicum repens for made grass pulp as non-wood fiber. The influence of alkaline concentrations on properties of pulp from Panicum repens was investigated under room temperature. Alkaline concentration levels were varied at 0% 5% 10% 15% and 20% respectively. Moreover Paper pulp from Panicum repens was observed by scanning electron microscope (SEM). This research has controlled the length of fiber approximately 0.5- 2.5 cm before soaked with alkaline concentration at 1 hour and soak with water for controlled pH value at 7-8. Paper pulp was formed on a sieve. The result showed that color of paper pulp made from Panicum repens was light brown and green. SEM showed that alkaline concentration affects the physical properties of paper pulp. Moreover true density of paper pulp was also investigated in this research.

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 objective of this research was to compare the quality of Kanomchan which replace rice flour with Homnil rice flour Riceberry rice flour and Sangyod rice flour and to study the quantity of modified starches used in frozen Kanomchan products. Sensory evaluation of 30 panelists using 9 points Hedonic Scale. It was found that the panelist preferred Kanomchan that was made from Sangyod rice rather than the Kanomchan made from Riceberry rice flour and Homnil rice flour (p≤0.05). In the recipe of Kanomchan consist of 40.98% coconut milk 37.30% flour 10.65% cassava starch 9.02% cassava starch and 2.05% rice flour. Then using Sangyod rice flour in Kanomchan products to study modified starches suitable quantity for frozen Kanomchan products by three standards. Constitute 1% 3% and 4% by replacing of cassava starch. And compared with base recipe that not add modified starches. Then Kanomchan was freeze at -18 °c for three days. Before defrost with microwave and heated with 640 watts of microwave power for 2 minutes. The result found that frozen Kanomchan product which adding 3% modified starch had the most sensory points in every attributes. Except taste score texture (toughness) and overall score more than non-modified starches recipe (p>0.05). Then study three types of hydrocolloids. (guar gum gum Arabic and carrageenan) for develop quality of frozen kanomchan products by add hydrocolloids 0.1% for amount starches in frozen kanomchan products that using. Then freeze at -18 °c and reheat with microwave which had 640 watts of microwave power for 2 minutes. The result is guar gum had the most of linking points good texture that suitable with frozen Kanomchan products than caragenan and gum arabic. Results of the selection of the pattern of Kanomchan in packaging. By all experts choose a rose mold. and the packaging style numbrr 1 with the accompanying reasons name and the product brand prominently easy to remember beautiful colors look appetizing and linked the Thai dessert.

The objectives of the Development of Thai Song Dum Fabric Pattern by Computerized Embroidery Machine for Living Room Products are as follows 1) to develop Thai Song Dum fabric pattern with computer machine for living room products and 2) to study the satisfaction of consumers towards the pattern of Thai Song Dum fabric with computerized machines for living room products. The sample group consumers who visit Bang Luang Market Thung Bua Daeng Floating Market and Lam Phaya Floating Market by using 50 consumers in each market including 150 consumers in 3 markets used to analyze data such as mean percentage standard deviation and analyzed the data by using computer software. The results of the research showed that most consumers were satisfied with the overall picture at a high level. The satisfaction of consumers Bang Luang market the first is the living room product the Dok Priew pattern with an average of 4.47. The Dok Chan Lom pattern has an average of 4.40 and the Dok Bua pattern has an average of 4.37. The consumer satisfaction Thung Bua Daeng floating market. The first is the Dok Bua patterned living room product has an average value of 4.56. The Dok Chan Lom pattern is 4.50 and the Dok Priew pattern has an average of 4.44. The consumers satisfaction Lam Phaya floating market is the Dok Priew has an average of 4.49 the Dok Chan Lom pattern is 4.48 and the Dok Bua pattern is 4.37.

This research aimed to (1) study pattern from ancient fabrics (2) to study design of women’s apparel by digital printing techniques and (3) study the satisfaction women’s apparel in 3 designs consisting of printed fabric with four-petaled diamond design in a trellis pattern Printed fabric with design in a puttern pattern. The population was 100 assessors within the age range 35 - 40 yearn in Phra Nakhon Bangkok. The research instrument was a questionnaire. Data were statistically analyzed for Percentage Mean and Standard Deviation. Results showed that most respondents ages 31 - 35 years being single earning from 15000 - 25000 bath. Most got bachelors degree Working private business and used to use women’s apparel by printed fabric choose to buy/use your own style purchase from the opportunity to be used motivated by personal preferences and selection issues from shapes. The satisfaction of the respondents towards womens apparel products has a high level of average in all 3 products according to the following average values: shawls with an average of 4.10 shoulder bags with an average of 4.03 and hats with an average of 3.72. The decision to buy when the product is released. Interested in choosing to order products online most. The products that are most interested in buying are shoulder bags. The pattern that is most interested in buying is diamond design in a trellis pattern. The factors that make the decision to buy the most are the pattern and colour of the product.