The objectives of this research were to study: 1) basic sweet bread recipe; 2) proper amount of ripe palm fruit pulp; 3) proper amount of yeast; 4) product acceptance; and 5) shelf life. A process of sweet bread production was studied with ripe palm fruit pulp supplement and the sweet bread formula was selected by acceptance through sensory test. Four levels of amount ripe palm fruit pulp studied were 15 20 25 and 30 percent of total ingredient weight. Four amounts of yeast were 0.6 1.0 1.4 and 1.8 percent of flour weight. Acceptance of sweet bread with ripe palm fruit pulp supplement was assessed for satisfaction in color smell flavor texture (smoothness) and overall satisfaction by 100 evaluators using hedonic consumer test. A 7-day shelf life was studied. Results showed that: 1) The second formula was the most accepted in color flavor and texture; 2) The proper amount of ripe palm fruit pulp was 15 percent; 3) The proper amount of yeast was 1.8 percent; 4) The product was accepted for 92 percent in color 94 percent in odor 86 percent in flavor 81 percent in texture and 88.6 percent in overall acceptance; and 5) Shelf life of the product was 3 days in room temperature by community product standard for bread with filling.

The utilization of agricultural products and unique local Phetchaburi products development was studied by using Palmyra palm as an ingredient of bread at 0 25 30 35 and 40 percent of wheat weight. Test of bread quality included color specific volume density texture and sensory evaluation. It was found that when the percentage of Palmyra palm use increased the levels of yellow (b*) color red (a*) color and density of bread also increased while the bread’s specific volume decreased (p<0.05). Furthermore the change in bread quality also affected the bread’s texture. That is the increased percentage of Palmyra palm made the bread’s hardness and chewiness higher. This corresponds with scores from sensory evaluation. The Palmyra palm could be used as an ingredient in bread making up to 35%. At this level the bread had similar quality and property to general breads but still reserving its local uniqueness. Therefore local resources could be utilized to create additional career and

This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected from five local groups five produce of wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake By interview Try making Bring samples Sensory evaluation and microbiological analysis found that wheel cake / fried beans sesame sheet / rice cracker with flossy pork and fish eggs cake. The average scores in all areas was good.The results determine the microbiological quality up to standard in the past. But Chinese Cake with yeast and mold beyond the standard set of standards Assistant. 115/2549 regarding Chinese Cake researchers to develop recipes Chinese Cake training and knowledge transfer processes. wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake. Education shelf wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake shredded and packed in a clear plastic bag PS (Polystyrene) and stored at room temperature. Sensory evaluation of appearance color aroma taste and texture every two days were shredded wheel cake and rice cracker with flossy pork as a second storage product to use in frying oil. Fried beans sesame sheet and Chinese cake plates five-day shelf life packaging foil bag metallic highlights. And a desiccant sachet You can help extend the life products. The present state of our knowledge as to the significance of the product that provide high energy can be details as ancient fried bean at 604 kilocalories rice cracker with flossy pork at 516 kilocalories wheel cake at 470 kilocalories Chinese cake at 427 kilocalories and fish eggs cake at 258 kilocalories respectively. Package design and branding while maintaining a modern Thailand with. The study of consumer behavior and consumer acceptance of products as a tourist in Thailand. Suphanburi Community food product purchase behavior found a place to buy a product that was also the most popular. Shop in the center of the deposit. Reasons to buy most products. To subsidized products from the community Factors buy Is packaging Test results emptied from local products developed into a commercial product both 5 rating in every type of consumer. At a high level Except for the ease of purchase. Because it is manufactured locally friendly. Stock trading is a friendly community. The agency also lacks support the market. Is the only product that consumers rated at a high level. Chinese cake to its consignment to the main tourist attractions. Suphanburi is also available on the website of One Tambon One Product. The five types of products and also to support local products. In most. After the development stage to commercial-oriented agency already has implemented. The transfer of knowledge and technology to manufacturers of theoretical knowledge and technologies. Local Thai Dessert And Packaging Workshop and to develop process to standards. The workshop on nutrition labeling packaging distribution channels overall satisfaction of participants in the highest level.

This research aims to study the using cassava pit wastes mixed with cement to particle board walls. The Portland cement type1: fine sand: tap water ratio is equal to 1: 0.5: 0.416 by weight. The ratios of cassava pit wastes to cement are used following: 0.05 0.06 0.07 0.08 0.09 and 0.10 by weight. The cassava pit wastes are crushed by plastic plastics granulators (pass sieve no.4). The casting of particle board walls use the compression machine in room temperature (30 – 35 degree of Celsius) and control 0.75 g/cm3 of density. The TIS 878-2537 standard (cement bonded particle board: high density) is followed to test the properties of particle board wall. Resulting the cassava pit wastes mixed with cement can cast to particle board walls and have good properties especially the thermal insulation property.

The purposes of this research were to study sexual risk behavior among adolescent and to explore factors affecting sexual risk behavior among adolescent with early sexual intercourse. Research sample was 396 Mathayom Suksa 1 students (lower-secondary students) in secondary schools under the Jurisdiction of the Office of Basic Education Commission Bangkok which was obtained by multi-stage sampling. Data were collected by questionnaire. Data were analyzed by frequency percentage mean standard deviation independent t-test One Way ANOVA Multiple Comparison and Pearson Product Moment Correlation Coefficientsoftware.The result of the study on sexual risk behavior among adolescent with early sexual intercourse was found at the low level. For the factors affecting sexual risk behavior among adolescent with early sexual intercourse they were found that the personal factor including gender parents marital status family type family accommodation and self-sexual acquisition influenced sexual risk behavior among adolescent with early sexual intercourse at the low level. The attitude factor including they were found that the personal factor including sexual values and attitudes toward opposite sex influenced the sexual risk behavior at the high level. The family factor including family raising family sexual communication and supporting of the association of the opposite sex influenced sexual risk behavior among adolescent with early sexual intercourse at the low level. The social factor including friends were found the low-level sexual risk behavior while low-level sexual knowledge acquisition from schools influenced the high-level of sexual risk behavior and sexual content in the media influenced the moderate-levelsexual risk behavior.For the research hypothesis results of the comparison of the personal factor and the social factor toward sexual risk behavior among adolescent with early sexual intercourse it was found that the there was significantly difference forthe personal factor including gender family accommodation and self-sexual acquisition. However there were not significantly different for the parents’ marital status and family type. There was significantly difference for the family factor including family raising family sexual communication and supporting of the association of the opposite sex.The result of the difference between the personal factor and the social factor toward sexual risk behavior among adolescent with early sexual intercourse was found that there was significantly difference for the personal factor including gender family accommodation and self-sexual acquisition. The result of the difference between the attitude factorand the social factor toward sexual risk behavior among adolescent with early sexual intercourse was found that the attitude factor including sex value and attitude toward opposite sex had negative correlation with sexual risk behavior among adolescent with early sexual intercourse at statistical significance. The social factor including friend and sexual content in the media had positive correlation with sexual risk behavior among adolescent with early sexual intercourse at statistical significance. While sexual knowledge acquisition from school did not have the correlation.