The purpose of this study was physical and chemical analysis of watermelon seeds (waste) the markets Study of optimize replacing watermelon seeds (waste) by peanuts in thai foods process and consumer acceptability indicated of products. Result showed that physical and chemical analysis of watermelon seeds (waste) the markets as follows : Aw =0.37±0.06 L* a* b* value 60.88±0.13 10.65±0.05 and 41.02±0.06 respectively and moisture content 1.19% protein content 10.97% fat content 0.22% crude fiber content 6.48% ash content 3.26% and carbohydrate content 77.88%. Result showed that the best formula was mussaman curry was replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour be similar to product in markets and less than fat content 1.65 times protein content and ash content more than 1.59 2.65 respectively.The shelf life meagerly 2 months and consumer acceptability like moderately mussaman curry powder and mussaman curry product. Result showed that the best formula was kao tung na tang crispy rice sticks and shrimp dipping replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour more than product in markets. And more than fiber content and protein content 1.31 1.51 times less than fat content and ash content 1.24 1.32 respectively. The shelf life meagerly 2 weeks and consumer acceptability like moderately product. Result showed that the best formula was panaeng curry powder replacing watermelon seeds (waste) by peanuts 100%. Product have bright orange colour. The shelf life meagerly 4 months and consumer acceptability like very much product. Result showed that the best formula was sai kow griep pag mor replacing watermelon seeds (waste) by peanuts 100%. Product have dark brown more than product in markets. And less than moisture content fat content and fiber content 2.17 6.61 and 6.46 times more than carbohydrate content and ash content 68.24 4.10 respectively. The shelf life at -18 ๐C and consumer acceptability like moderately product.

A study of the watermelon rind the right to produce the best recipe Watermelon Cake. The ratio of the total amount of chicken. The third level is 28:17 watermelon rind that has an average overall score 7.03 7.00 7.00 6.73 6.70 and 7.13 respectively which are significantly different statistically (P ≤ 0.05) and bring. Education shelf life of the product mix cakes frozen watermelon rind. Physical chemical and microbiological By the cake mix frozen watermelon rind packed into plastic boxes sealed and stored at -21 ° C for 4 months the product remains safe for consumers since total microorganisms. Tub Tim Krob with watermelon rind The best include Ruby dissolves the calcium chloride 0.5 percent in the conditions of frozen watermelon rind. Because of its hardness and adhesion of the powder of ruby. Ratio of water to sugar syrup soaked watermelon pomegranate peel 3 46:11 there was swelling of ruby little different to that ratio. Water and sugar at 44:13 to the physical quality. By measuring the diameter of the shade water activity (aw) chemical properties of soluble solids content of 24.5 oBrix Then Tub Tim Krob. The color is a reddish color sai l * 22.27 26.46 and b * 3.06. Watermelon rind Loy Kaewlittle panelists found that the scores of recipes that use fresh pandan leaves into the water. The total soluble solids (% TSS) 19 0Brix because when it is refrigerated and eaten immediately do not add ice. Then compare the products on the market float. The watermelon rind is colored green and red titratable acidity - alkalinity (pH) were similar in the range of 4.00 to 5.00 due to the taste by crystallized. Add sour citric acid is used. Keep up the cause of the damage is difficult. Could be stored for at least 2 weeks product is safe for consumption. Consumer satisfaction with the products have moderate inclination. Dehydrated Watermelom Rind Reasonable temperature and drying time is 55:17 hrs. Most dried watermelon rind preserves the color brightness (L *) 25.22 the redness (a *) 5.64 and yellowness (b *) 10.45. and water activity 0.53 which is the standard set. Moisture 13:17 shelf dehydrated watermelon rind. Stored in plastic bags Sealed with a separate piece of heat stored at room temperature for 2 weeks it is safe to consume. The Resort complying and a community standard dry fruits study found that consumer acceptance. Consumers who have found a dehydrated watermelon rind like moderately satisfied.

The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.

The survey research aimed to: 1) study the levels of self-development needs in preparation to enter AEC; 2) make a comparison of the students’ needs levels in aspects of personal data; and 3) propose appropriate forms of activities to be used in the development. The subject obtained through stratified random sampling consisted of 321 first-fourth year undergraduates of the Faculty of the Home Economic Technology Rajamangala University of Technology Phra Nakhon. The tool was a questionnaire. To analyse data the frequency percentage mean standard deviation t- test and ANOVA were used. The results were as follows: 1) The overall level of self-development needs was high ( X = 3.75). The needs for selfdevelopment in line with the Thai Qualifications Framework for Higher Education were high ( = 3.89). Moreover the level of needs conforming to Thai Graduate Preferable Qualifications for the ASEAN Community was moderate ( X = 3.46). 2) There was no statistically significant difference ( p<0.05) of the self-development needs level when genders educational levels or academic performances were considered 3) As for the activities it was rated best to use training for the development of cognitive skills numerical analysis communication and information technology skills domain of psychomotor skills and knowledge on ASEAN Community rules and regulations; lecturing for knowledge on ASEAN Community rules and regulations; study touring for knowledge development; camping for ethics and moral interpersonal skills responsibility and language skills; and student inter institutional exchanging for neighbouring countries knowledge development.

This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce chili sauce pizza sauce and seafood sauce. This research studied the nutritional value of sauce products and studied the acceptance of consumers towards sauce products. The test found about the study about proper amount of unused water melon peel in four kinds of sauce products. The researcher tested about acceptance of forty examinees who are instructors in field of Food and Nutrition majoring Food and Nutritional science and majoring Food Service Industry by using 9-point hedonic scale by adding water melon peel into tomato sauce at levels of 5 10 and 15 per cent of all ingredients It is found that the examinees accepted chili sauce at level of 15 per cent that is in the much favor level (8). The chili sauce has been added with water melon peel at levels of 3 6 and 9 per cent of total ingredients. It was found that the examinees accepted it at level of 9 per cent that was from the level of moderate favor to much favor (7-8). The examinees accepted pizza sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 30 per cent which was in the level of much favor (8). The examinees accepted seafood sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 20 per cent which was in the level from moderate to very much favor (7-8). When the researcher studied the physical features of sauce product it was found that pH value at which was 25 degrees Celsius was in range of 3.90 3.49 3.83 and 2.73. The viscosity value was 4650cp 32639cp 37760cp and 612cp or centipoints respectively. Nutritional value of sauce product it was found that tomato sauce which has been added with water melon peel for 15 per cent has total calory for 70 per cent protein for less than 1.25 per cent fat for 0 per cent ash for 1.43 per cent carbohydrate for 17.5 per cent and moisture amount of 81.1 per cent. Chili sauce which is added with water melon peel for 9 per cent has total energy for 71.2 per cent; protein is less than 1.25 per cent fat is 0 per cent ash is 3.85 per cent; carbohydrate is 17.8 per cent and it has moisture amount of 78.4 per cent. Pizza sauce which is addedwith water melon peel for 30 per cent has total energy for 145 per cent; protein is less than 1.25 per cent fat is 3.49 per cent ash is 3.18 per cent; carbohydrate is 28.5 per cent and it has moisture amount of 64.8 per cent. Seafood sauce which is added with water melon peel for 20 per cent hashas total energy for 91.8 per cent; protein is 1.59 per cent fat is 0.20 per cent ash is 4.19 per cent; carbohydrate is 20.9 per cent and it has moisture amount of 73.1 per cent. However adding of water melon peel into four kinds of sauce products can be done but it should be realized about chemical components of starting components for example moisture amount and carbohydrate. These components may affect physical features for example smell flavor and texture. These features affect acceptance of products. From technology transfer of sauce products from water melon rind at 157/16 moo 9 Kao San housewife Group agricultural enterprise Bang Plee Bang Pla Samut Prakarn. 50 housewife Group agricultural there the level of satisfaction in every aspect.