“The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee Chiang Mai of Thailand” research project’s objectives are 1) To design Thai Lanna pattern for decorates the decoupaged bamboo curl folk craft 2) To survey the decoupaged bamboo curl folk craft customers satisfaction 3) To provide the knowledge and technology on Decoupaged Lanna Bamboo Curl Folk developing The research instrument is a target satisfaction survey which has been analyzed on descriptive statistics . Studied and designed unique Lanna patterns from 3 important religious places of Chiang Mai- Wat Pra Singha Woramahawihan Wat Duang Dee and Wat Chedi Luang which has their own different outstanding Lanna art. 1) Splendid stucco art from Wat Pra Singha Woramahawihan 2) Finely wood carving art from Wat Duang Dee 3) Brilliant Lacquer and gold leaves art from Wat Chedi Luang Woramahawihan Their outstanding Lanna art has inspired a new design which has developed to use for decorating the Lanna bamboo curl folk craft such as home decor souvenirs and home utensils. 25 targets of the satisfaction survey have been impressed on “The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee Chiang Mai of Thailand” research project. Considering on each field- subject curriculum design expert materials facilities value and utility got the highest impressions scores. The overall averages also shows that every fields got the impression score on ‘most satisfied’

The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes roasted chili paste lohng reuua paste Tamarind chili paste. study physical properties and chemical properties of product and consumer test studies in cassava products affective. in order that transfer technology of development products to the community. The study process to destroy cyanide in cassava before to use in products of pastes. The steaming process in cassava is the low dose of cyanide 18.9 ppm. Studies using cassava to produce 4 types of pastes. The average score of tha dang pastes supplement of cassava 15 percentage in terms of appearance color taste texture and overall liking. The average score was 7.20.7.30.7.00.7.20 and 7.50. This is a preference at a moderate level. Sensory evaluation of roasted paste supplement of cassava 40 percent in terms of appearance color taste texture and overall liking. The average score was 7.86 8.05 7.79 7.86 7.71 and 7.79 This is a preference at a moderate level. Sensory evaluation of lohng reuua paste supplement of cassava 10 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.30 6.70 7.00 7.50 7.30 and 7.25. This is a preference small and medium-like. Sensory evaluation of tamarind paste supplement of cassava 20 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.40 7.15 7.15 7.20 7.20 and 7.50. there is a preference moderate inclination. When all 4 types of products were tested for physical chemical and microbiological. we found increasing the amount of cassava in products has affect the color of the products and increase of fat and fiber in the products. All 4 types of cassava products of biomass are no harmful by Thai Industrial Standards Institute. The study on consumer acceptance of the products cassava paste the 4 types. The consumers test responded to the questionnaire were female. The age of the respondents is 21-30year and occupation of the respondents are students. Most of the revenue will be at 10001-15000 baht. The consumers liking the product in rate like very much to like most and accept all 4 types of cassava products. Most consumers buy for storing themselves including buying as souvenirs. The price of products in consumers agree on the price of 35 baht.

The objective of this research is to study the suitable production process in the production of Pad Thai sauce Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the main ingredient. To study the quality of this finished three sauce products from pineapples. And to study the consumer test of pineapple sauce products. The results of the development of a suitable recipe for Pad Thai sauce production. From the evaluation of the sensory quality of Pad Thai sauce (9 points Hedonic scale). It was found that panelist accepted the appropriate amount of pineapple juice in the production of Pad Thai sauce at 30 % in all attributes in terms of appearance color smell taste texture and overall liking with an average score of 8.08 7.83 7.93 8.15 8.05 and 8.13 respectively which was at a high level of preference. Sensory evaluation of crispy rice noodle it was found that 75% of pineapples accepted for the source production in terms of appearance color smell taste texture and overall liking. With an average score of 7.89 7.79 7.88 8.03 7.98 and 7.93 respectively which are in the high level. Sensory evaluation of three mixed flavor sauce. It was found that panelist accepted 100 % pineapple sauce using pineapple juice in terms of appearance color aroma taste texture and overall liking. With an average score of 8.35 8.04 8.25 8.22 8.15 and 8.24 respectively which is in the high level. The results of the study of the quality of Pad Thai sauce crispy rice noodle sauce and mixed three flavors sauce that use pineapple juice as the main ingredient found that increasing the amount of pineapple juice affects the pH value of the products. All 3 types of sauce with the pH value are in the acid range. The microbial quality of all 3 types of sauces has passed the standard of community product standards set by the Ministry of Industry. The results of the consumer test on pineapple sauce products. The majority of consumers are female. Most of them are between 19-29 years old and in the age of 40-49 years. In education the majority of consumers had a bachelors degree. Regarding marital status most of the respondents are married. In a career most of them have a daily occupation and government service/state enterprise. Most of the income of the consumer is less than 20000 baht. Consumers like the characteristics of 3 types of instant pineapples sauce products at the most like to most level. And most consumers are accepting all 3 types of pineapples sauce. If available most consumers buy because of the ease of use/ reduction of the process. The price of 3 kinds of ready-made sauce products from pineapples accepted by consumers at the price of 50 baht/bottle.

Development of Bakery Products from Rice Bran and Rice Processing Wastes to 1. Develop bakery products from rice bran and wastes amount 4 types 2. Study the formulas and processes of food production from rice bran and wastes for the appropriate 4 types 3. Study consumer acceptance of food products from rice bran and wastes in 4 types and 4. Transfer technology of bakery products from rice bran and wastes in 4 types to the community After that the storage life of each condition will be studied from 0-10 days and the physical properties are compared. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda jam that is suitable for making Sundae-style yogurt and study the quality changing during yogurt storage at cold temperature (4ºC). From the results of the selection of basic formulas for set yogurt. It was found that the panelists liked yogurt which was prepared from 82 % pasteurized milk 9% skimmed milk powder 4.5% sugar and 4.5% plain yogurt. Next this selected yogurt recipe was developed to be a product of sundae-style set yogurt with Karanda jam. From sensory testing Karanda jam (65% Total soluble solids) at 15% of the total yogurt ingredients received a preference score of more than 10% and 20%. Karanda Sundae-style set yogurt has protein fat carbohydrate and fiber content 7.17 1.56 67.94 and 1.60% respectively. When stored at 4 ºC for 18 days Karanda Sundae-style set yogurt still maintains the good characteristics of set yogurt found a syneresis of whey and surface of the yogurt is slightly dry. The yogurt has a pH at 3.65 with a lactic acid content of 0.92% the amount of anthocyanin has changed slightly. And microbial quality still has the number of lactic acid bacteria in accordance with the standard criteria of the type of yogurt that still contains live microorganisms