The project of lotus pattern design on fabric for the textile product development was conducted for purpose of studying any method to design the lotus pattern on fabric which would lead to the development of any house decoration and surveying the consumer satisfaction with the fabric product printed with the lotus pattern In this regard five methods of the lotus pattem esign were used with four types of fabric i.e. cotton cloth sillk linen and mixed fabric. Thereinafter two of these methods were selected to produce five types of product and then the survey on the consumer satisfaction was conducted.

Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

The development of dried water chestnuts is aimed to study the appropriate concentration of calcium chloride for preparation of water chestnuts before drying process; a proper duration for drying process by using hot air oven; the comparison of drying processes between solar dried-oven and hot air oven; and the use of dried water chestnuts for Thai dessert products. The research result can be summarized that the concentration of calcium chloride solution is 0.25% that yield the best quality for water chestnuts which had 0.63 water activity (aw); 3.47 moisture content color value of (L*) 62.38 (a*) 4.82 (b*) 35.66; and 0.79 specific density. It also yields the best quality to rehydrate water chestnuts comparing to their previous condition. A proper drying duration of water chestnuts soaking in 0.25% calcium chloride by using solar dried-oven at different duration of drying. Dried water chestnuts dried at 9 hours and average dehydration temperature 50-55 Celsius had 0.31 water activity (aw); and color value of dried water chestnuts is of bright red with (L*) 80.14. Also the brightness of rehydrated water chestnuts decreased to (L*) 58.30 and firmness (Newton) to 68.70. By using hot air oven the study of a proper duration of soaking water chestnuts in 0.25% calcium chloride indicated that drying for 3.5 hours of drying time water chestnuts had highest moisture content while drying for 4.5 hours had the least moisture content. Therefore decreasing of moisture content depends on the drying duration with different methods. The study also found that dried water chestnuts using solar dried-oven had less water activity (aw) and moisture content than those using hot air oven. Moreover dried water chestnuts from solar dried-oven had brightness value (L*) less than those from hot air oven; but dried water chestnuts from solar dried-oven had more reddish yellow than those from hot air oven. Also there is similarity of specific density of water chestnuts from both drying methods. For rehydration of water chestnuts color values of these 2 methods are similar. However color which is similar to fresh water chestnuts is resulted by drying water chestnuts with hot air oven; and the brightness (L*) of water chestnuts texture increases. Also value of (a*) and (b*) of water chestnuts from hot air oven are more reddish yellow. Meanwhile firmness (Newton) from drying with hot air oven is able to maintain strength or firmness of water chestnuts. Percentages of water chestnuts absorption are similar between two drying methods. The sensory test of Thai pudding using dried water chestnuts indicated that there is no statistically significant at 95% level of average scores in the terms of color smell taste dried texture and overall acceptance. The result of microbial analysis from dried water chestnuts found that there is no microorganism. In addition the result of raw material cost calculation showed that drying 1 kilogram of fresh water chestnuts yielded 108 grams of dried water chestnuts. The total cost of production is 48.43 Baht per kilogram.