Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. 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 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.

This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product made supplemented with cassava. From the test it was found about the appropriate quantity of cassava to supplement into four types of processed food product. The researcher had consumer test in order to test about acceptance of testers who are 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry using method of giving marks for favor in type of 9-point hedonic scale. The researcher supplemented cassava into barbecue powder French Fries at level of 0 2 4 and 8 percent of all ingredient. It was found that testers accepted the French Fries at level of 2 percent to be in level of moderate favor. The researcher made nuggets supplemented with cassava at level of 0 50 75 and 100 percent of all in gradient. It was found that testers accepted the nuggets at level of 75 percent. The researcher supplemented cassava into fish cake at level of 0 40 60 and 80 percent of all ingredient. It was found that testers accepted the fish cake supplemented with cassava at level of 60 percent to be in level of moderate favor. The researcher made crispy cassava mixed with Barbecue power at level of 2 4 6 and 8 percent of all ingredient. It was found that the testers accepted the crispy cassava at level of 4 percent to be in level of moderate favor. Regarding nutritional value of French Fries it was found that cassava for 2 percent in French Fries with Barbecue powder had moisture value for 28. 25 percent fat value for 27.21 percent fiber for 2.22 percent ash for 2.28 percent and protein for 2.22 percent. Nugget it was found that nugget supplemented with cassava for 75 percent had moisture value for 53.35 percent fat value for 6.47 percent fiber for 1.67 percent ash for 1.94 percent and protein for 17.98 percent. Fish cake it was found that fish cake supplemented with cassava for 60 percent the chemical quality had moisture value for 50.92 percent fat value for 13.78 percent fiber for 2.69 percent ash for 2.85 percent and protein for 21.97 percent. Crispy cassava mixed with Barbecue powder it was found that crispy cassava mixed with Barbecue powder for 4 percent chemical quality had moisture value for 1.39 percent fat value for 21.04 percent fiber for 3.64 percent ash for 3.05 percent and protein for 2.22 percent. However supplementing of cassava in four types of processed food products can be made but there shall be realizing about chemical elements of primary components such as moisture and fat quantity. These elements may affect the physical features for example smell and taste and texture. These features had effect on product acceptance. Study result of acceptance of consumers which had effect on products of semi-finished sauce supplemented with cassava; 100 consumers are at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and Thewet Market. Regarding information of feeling on acceptance of French Fries product of cassava mixed with Barbecue powder it was found that consumers were satisfied with product of French Fries of cassava mixed with Barbecue powder for 2 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of Cassava product it was found that consumers were satisfied with Fried Cassava product of 40 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of French Fires product of cassava nugget it was found that consumers were satisfied with cassava nugget in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of crispy cassava mixed with Barbecue powder it was found that consumers were satisfied with crispy cassava mixed with Barbecue powder in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Result of technology transfer in project of tapioca potential development in producing of semi-finished sauce product which was held on 10-11 August 2019 at Tapioca Farmer community Enterprise Group Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province there were 45 trainees. From evaluation it was found that 45 questionnaire respondents brought knowledge to utilize numbering 45 persons to be 100 percent. The satisfaction of academic and professional service receivers towards benefit from service of trainees was in much satisfaction and the most satisfaction to be 100 percent.

This research has objectives to study about production process of four types of finished sauce product made from cassava to study about quality of finished sauce product made from cassava to study about consumer test towards finished sauce product made from cassava. From the test it was found that study about quantity of suitable cassava supplement to the four types of finished cassava product by testing about acceptance of testers who were 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry. The method was to give marks for favor in type of 9-point hedonic scale by supplementing cassava into Teriyaki Sauce at levels of 0 20 40 and 60 percent of total ingredient. It was found that the testers accepted the sauce at level of 20 percent which was in the most favorite level. Semi-finished frying sauce supplemented with cassava at level of 0 40 60 and 80 percent of total ingredient; it was found that the testers accepted the level of 60 percent of Barbeque sauce supplemented with cassava at level of 0 40 60 and 80 percent of total ingredient; it was found that the testers accepted level of 40 percent in the level of much favor of semi-finished flavored fermented frying sauce supplemented with cassava at level of 0 20 40 and 60 percent of total ingredient it was found that the testers accepted the sauce at level of 40 percent which is in the level of much favor. Nutritional value of semi-finished sauce product it was found that Teriyaki sauce for 20 percent has moisture value of 78.66 percent fat value of 1.08 percent fiber for 1.36 percent ash for 2.29 percent and protein for 3.34 percent. Semi-finished frying sauce it was found that semi-finished frying sauce supplemented with cassava for 60 percent had moisture value of 80.85 percent fat value of 0.55 percent fiber for 1.35 percent ash for 3.35 and percent and protein for 3.29 percent. cassava for 60 percent it was found that chemical quality had moisture for 82.31 percent fat value for 0.75 percent fiber for 1.51 percent ash for 2.41 percent and protein for 3.37 percent. Semi-finished fermented flavored sauce it was found that semi-finished fermented flavor sauce supplemented with cassava for 40 percent it was found that chemical quality had moisture value for 83.67 percent fat value for 0.07 percent fiber 4.54 percent ash for 4.54 percent and protein for 2.42 percent. However supplementing of cassava into process of finished food products of 4 types; supplementing can be made but there shall be realizing about chemical elements of starting components for example moisture and fat quantity. These components may have effect on physical features for example smell smell and taste and texture. These features affected acceptance of products. The result of study about acceptance of consumers (Consumer test) towards product of semi-finished sauce supplemented with cassava and 100 consumers in Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and people in Tevet Market. Feeling towards acceptance of semi-finished sauce product supplemented with cassava it was found that consumers were satisfactory towards Teriyaki sauce product in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Feeling towards acceptance of semi-finished sauce product it was found that consumers were satisfactory towards semi-finished frying sauce product 60 percent in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Feeling towards acceptance of semi-finished fermented sauce product it was found that consumers were satisfactory towards semi-finished fermented sauce product 75 percent in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Result of technology transfer in project of cassava potential development in production of semi-finished sauce product Tapioca Farmer Community Enterprise Group 480 Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province 45 trainees; most were female having age of 36-45 years to be 96.00 percent. From evaluation it was found that 45 respondents used knowledge to be 100 percent and satisfactory of service receivers in academic aspect and professional aspect towards benefit from service of trainees in level from much to the most to be 100 percent.

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.

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.