The objectives of this study were 1) to explore the using tucks technique and Ban Khao Tao Woven Fabric Hua Hin Prachuap Khiri Khan. 2) to design of Women’s Working Dress by Tucks Techique from Ban Khao Tao Woven Fabric Hua Hin Prachuap Khiri Khan. 3) to explore the Women’s Working Dress satisfactions to wards the design of Women’s Working Dress by Tucks Techique from Ban Khao Tao Woven Fabric Hua Hin Prachuap Khiri Khan. The sample of this was 385 working women from the government commemorating His Majesty the King’s 80th Birthday Anniversary 5th December B.E. 2550 (2007). The research instrument was the questionnaire and 12 prototype sets of Women’s Working Dress by Tucks Techique consisting of coatsskirts and dresses. In this study. From the study it is found that most of the respondents are of above 35-45 years old married master-degree-graduated office women with average income of more than 35001 baht. Most of them had ever bought/worn fabric clothing with woven fabrics in Khaotao. The reason for buying such cloths is “buy when they would like to”. The frequency of buying the cloth is “3 month”. Furthermore the prices of their working cloths are around 1500-2000 baht each. From the study of respondents’ satisfaction on the Women’s Working Dress it is found that the most satisfactory dress second kind more than the first of 4.08 and the third kind with the average score of 4.07 4.05and 4.02 respectively. The most satisfactory coat is the coat of the third kind second and the first 4.14 kind with the average score of 4.134.12 and4.02 respectively. For the skirts the most satisfactory one is of the first 4.13 kind third and the second kind with the average score of4.074.05and4.05 respectively.

The objectives of this research are 1) to design pattern by technique of silkscreen on the banana fibers integrated cotton cloth for women’s working dress 2) to design women’s work dress from cotton blended with banana fibers by technique of silkscreen for female workers and 3) to study the satisfaction of female workers for working dress which sewing from the cotton blend with banana fibers for female work uniform by technique of silkscreen. The samples of the study were 399 working females with ages between 21-60 years old in Bangkoks Sathon and Bang Rak district. The research instrument was the questionnaire and 12 prototypes of cotton blend with banana fibers for female work uniform by the technique of silkscreen consist of dress coat and skirt. The questionnaires were randomly distributed. The data was analyzed using statistical percentage mean and standard deviation. The findings indicated that the majority of participants were 21-30 years old with married marital status educated with Bachelor degree working in the position of employees and have the average monthly income of 15000-20000 THB. Most of the participants have never purchased or wore the dresses or attires made from cotton blend with banana fibers. The decisive reasons for purchasing the working uniforms were personal preferences the frequency of purchases was on the monthly basis and the prices of purchased working uniforms were between 500-1000 bath each. The analysis of the satisfaction of participants toward the working females suggested the triangle pattern dresses is at the highest satisfaction rate followed by the circle mixed and square pattern with the means of 4.47 4.42 4.26 and 4.07 respectively. The circle pattern coats is at the highest satisfaction followed by mixed triangle and square pattern with means of 4.314.22 4.21 and 3.87 respectively. The circle pattern skirt is at the highest satisfaction rate followed by the mixed triangle and square pattern with means of 4.18 4.04 4.00 and 3.82 respectively. It was found that every pattern received the high degree of satisfaction.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

The study of Khanom Sommanat supplemented with dried pineapple cores revealed that the scraping was the most accepted for its appearance color aroma taste texture and overall liking. The average score is 6.92 6.88 7.27 7.26 7.00 and 7.38 respectively. Due to better grinding the texture is better than spinning and slicing the pineapple. The scrape was added to the Khanom Sommanat found that when added pineapple dried core at 10% of baked coconut. Most recognized for their appearance color flavor texture and overall taste. The scores were 7.20 7.18 7.32 7.35 7.32 and 7.36 respectively. The color L * (brightness) increased but the color a * (red) and the color b * (yellow) decreased. The hardness and crisp increase in weight 100 grams the nutritional value decreased. Carbohydrates protein ash fat but fiber content increases. The study on consumer acceptance of Khanom Sommanat supplemented with dried pineapple cores. It was found that the adoption of the product at 97 percent to the level of feeling. The mean score of 7.57 was moderate. Shelf life can be eaten at room temperature for at least 4 weeks in accordance with Thai dessert community product standard.

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.