White bread has a short shelf life thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi. To avoid this spoilage and increase shelf life the addition of different levels of acidulants (calcium propionate acetic acid and sorbic acid at 0.1 0.2 and 0.3%) were evaluated for their quality characteristics contributing with acidulants as well as their microbial shelf life during 12 days of storage. In addition the mathematical model (GAB and BET) were applied to study the storage condition of bread. From the experiment it was found that bread with calcium propionate addition had the highest specific volume and springiness followed by bread with acetic acid and sorbic acid adding. On the other hand bread contained sorbic acid had the highest density hardness chewiness and color values (L* a*b*) followed by acetic acid and calcium propionate addition in order. Bread contained calcium propionate had the longest shelf life (12 days) followed by bread with acetic acid (8 days) and sorbic acid (6 days) adding respectively. The increase in acidulants levels result in an increase of bread shelf life. From the sorption isotherm curves bread contained 0.3% calcium propionate had the highest monolayer moisture content indicating that it was the most effective against microbrial spoilage of white bread studied.

The objectives of this study were to 1) explore problems and needs on the product brand and packaging of the sewing and craft community enterprise 2) design brand and packaging to promote products of the sewing and craft community enterprise and 3) research consumers satisfaction on the brand and packaging of the sewing and craft community enterprise of Khao Kaeo Srisomboon Thung Saliam District Sukhothai Province. This is a mixed research consisting of qualitative and quantitative research. The qualitative study was executed through related document research and visiting the area for interviewing members of community enterprises to collect basic product information operated by the community enterprise which identified problems and demands for brand and packaging via structured interviews. Quantitative research scrutinized opinions through a survey approved by five experts assessing the suitability of the brand and packaging and the satisfaction of the consumer survey. The sample groups were 100 community enterprise tourist consumers. The data obtained were analyzed by using the frequency percentage mean presented in the form of a table. The results of the study revealed as follows. 1) There were five types of products including artificial flowers womens wears souvenirs jewelry accessories and household products. Each type of product was entirely fabricated with sewing techniques. The community enterprise was in need of a new logo to be beautifully outstandingly modernly designed to be easily remembered and reflected their unique sewing. The community enterprise name also had to be included to represent Sukhothai Province a needle and a thread reel which was different from the former one that did not have the community identification. Normally the community enterprise used a clear plastic bag to pack the products; however the use of such packaging resulted did not meet up with the Community Product Standards (NIA). Also it did not attract the attention and did not add extra value to the product. It was also unfriendly to the community environment. Therefore the community enterprise would like to develop a package which its cost was economic with more eye-catching design to help make the product more attractive in addition with the information such as the name of the community enterprise phone number QR code Facebook etc. displayed on the product tag label. 2) The experts had chosen the logo number 9 showing the symbol of flicking letters writing the Community Enterprise and the province names as well as a spool of thread and a sewing needle. As for the flower package most experts chose the package number 2 showing a white paper box with the handle and a clear plastic space. In terms of the women’s wear most chose number one pattern of a brown spun cloth bag with the community logo on while the souvenir packaging number three was mostly chosen for its glossy white paper bag branded with community enterprise logo and local woven pattern (stripes) on the bag. However the experts suggested using brown paper for the reason of its lower cost. In terms of jewelry packaging the experts had chosen the third style showing a rectangular shaped white paper box packaging with the printed logo on the top cover. The experts recommended changing the color of the packaging to be more attractive. Regarding the household products the experts selected packaging number two of a brown paper bag with the community logo and local woven pattern (stripes) on the bag. 3) Most respondents’ satisfaction with the brand and the packaging revealed that they were satisfied and impressed with the creativity at the highest level with an average of 4.47. In terms of artificial flower packaging design the satisfaction was high due to the design of the packaging structure and its easy handling at the average of 4.25. The satisfaction on the graphics design of the packaging which could fitly reflect the identity of Sukhothai was at the highest level at the average of 4.25. In terms of womens wear packaging satisfaction the respondents were pleased with the design of the packaging structure which could be easily carried or picked up gaining the average of 4.35. The respondents’ satisfaction with the graphic design of the colorful and beautiful packaging was in the average of 4.34. In terms of the jewelry packaging they were satisfied with the packaging structure and its easy handling at the average of 4.32. The respondents’ satisfaction with the graphic design in the overall was consistent at the highest level of the average at 4.37. Concerning the household product packaging they were satisfied with the design of the overall packaging structure at the average of 4. 25.Finally the respondents’ satisfaction was on the design of packaging graphics pictures decorative patterns beautifully appropriate in the average of 4. 24..

Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

The purpose of this study was to examine the knowledge management of local wisdom. This qualitative research was mainly conducted at Bang-Khurat Subdistrict Bangbuathong Nonthaburi. The research tools were in-depth and focus group interview. The statistical data analysis was SWOT and content analysis. The results were found as follows: 1. Community products: Bang-Khurat’s local products were commercially available including 1. traditional Khao-Chae 2. plastic basketry 3. clay artificial flowers 4.silk artificial flowers 5. genuine leather/patent leather bag products 6. magnetic mobile 7. leather bags 8. silk-lined pottery 9. organic riceberry 10. water spinach farm groups 11. OTOP Nawatwithi tourism community Khlong Ta-Chom Village moo.9 Bang-Khurat Subdistrict. 2. The SWOT analysis of Bang-Khurat products: It was revealed as following: 1. Strength: There were good leaders well-qualified staff and high-quality materials found in the local community. 2. Weakness: Most of the staff did not have enough money and lack of IT marketing and public relation knowledge. The last problem was ignorance of younger generation. 3. Opportunity: As a result of todays many more lines of businesses the community had opportunities to do E-commerce establish a small and micro community enterprise (SMCE) to earn their living increase income and build their brand. Moreover the government sectors were ready to support the community. 4. Threat: According to the community discussions their main obstacles were production marketing and technology. 3. Bang-Khurat s knowledge management: The source of knowledge came from their ancestors knowledgeable persons experts from the outside communities autonomy learning and study visit. 4. Body of knowledge’s process: The characteristics of local wisdom were both traditional and developed mostly starting from acquiring the knowledge experimenting adapting and improving the original products to the new ones. 5. Knowledge transfer: The knowledge was transmitted both formally and informally to their offspring interested neighbors students and youth in the community. 6. Knowledge management plans: They included family businesses group member training taking knowledge notes online teaching and providing some learning courses for local schools and academic institutions. 7. Knowledge management problems: According to the community discussions there were lack of continuity management and coordinators no official grouping limited scope of knowledge ignorance of younger generation and lack of inheritors.

The objectives of this research were to 1) study patterns and patternsmaking of Hmong tribal top 2) design and develop Hmong tribal top 3) investigate satisfaction towards Hmong tribal top. The sample used in this study were 378 Hmong villagers residing in Mae Chaem District Samoeng District and Ganlayani District. Satisfaction questionnaires towards Hmong tribal top designs and 2 Hmong tribal top prototype developments were used as tool for the consumersatisfaction data collecting. The descriptive used for statistical analysis in the studywere the frequency percentage arithmetic mean and standard deviation. The research findings were as follows; (1) Most of the respondents were married ageing between 26 to 30 years old. They were mainly self-agricultural activities owner having monthly income lower than10000 baht with educational background lower than bachelor degree. The study revealed that majority of male respondents 97.88 % were capable to make Hmong tribal cloth. In contrast majority of female respondent 89.42 % were knowledgeable in Hmong apparel making. Predominantly the respondents largely wore Hmong apparel privately tailored by family member 75.13 % in male respondents and 79.89 in female respondents. Unanimously most of male and female respondents satisfied by the Hmong tribal top prototype 88.89 in male and 81.48 in female because of its ease of movement in all positions. Most of respondents were content in design and Hmong tribal top prototype. Male respondents preferred Hmong male tribal top No.1 to No.2 with average 4.31 and 4.25 respectively. Overall the satisfaction of both designs was in high level. Meanwhile female respondents were satisfied by female top prototype No.1 than prototype No.2 with average at 4.35 and 4.27.