Research on the use of whey protein supplements in butter cookies from lotus seed flour. The objectives were to study 1) basic formula for butter cookies from lotus seed flour 2) the appropriate amount of whey protein added in butter cookies from lotus seed flour 3) nutritional value of butter cookies with basic formula lotus seed flour and whey protein supplement in lotus seed flour cookies 4 ) the consumers’acceptance of butter cookies from lotus seed flour fortified with whey protein. The results of the selection of the basic formula butter cookies from lotus seed flour by using sensory quality assessment in various aspects including appearance color smell taste and texture of the three formulas were found that the overall results were statistically significant (p ≤ 0.05). and the sensory quality score of Formula 1 was greater than Formula 2 and Formula 3. The overall score was very high and the mean score were 8.50 ± 0.53 8.53 ± 0.73 8.47 ± 0.77 8.40 ± 0.72 8.30 ± 1.08 8.47 ± 0.77 respectively. Therefore the researcher chose Formula 1 as the basic formula for the study of whey protein supplementation. The proportion of whey protein in butter cookies from lotus seed flour were at 3 levels: 5 10 and 15 percent of the total flour mixture weight. It found that the participants accepted the butter cookies from lotus seed flour in 10% whey protein-fortified formulas more than 5% and15%. at the high overall score. The mean scores in various aspects such as appearance color smell taste and texture were 8.43 ± 0.94 8.53 ± 0.68 8.57 ± 0.73 8.47 ± 0.63 8.10 ± 1.13 8.40 ± 0.72 respectively. In the study of the nutritional value of basic formula of butter cookies from lotus seed flour and whey protein supplementation in butter cookies from lotus seed flour at 40 g. were found that whey protein supplementation in butter cookies from lotus seed flour provided more nutritional value than the basic formula with 12.72 g protein 55.76 g of added carbohydrates and reduced energy to 505.40 kcal. For the acceptance of 100 consumers towards whey protein lotus seed flour butter cookies it was found that consumers rated the preference of butter cookies with whey protein added in shape color smell taste texture. The overall preferences were in the range like very much to like at 98 %. There were 95% of consumers who willing to buy whey protein fortified lotus seed butter cookies at the market. Using a can packaging container with 20 cookies and sold at a price of 30 baht.

This research was study the optimum condition for chitosan film forming from preparing the chitosan solution 2% (w/w) that added with acetic acid 1% (w/w). The solution viscosity was adjusted by glycerol at 15 30 and 45 % (w/w) and Tween 10% (w/w). From the experimental results in case of the chitosan solution that adding with glycerol 45 % (w/w) Tween 10% (w/w) and drying which final moisture content at 23 % (d.b.) affected the highest viscosity of the chitosan film that compared with other condition. The ultimate tensile strength of chitosan film was 4.14 MPa. For banana storage testing the banana was wrapped with chitosan film for 10 days at room temperature the first five days the color of banana peel was yellow normally after that the peel was slightly increased with dark color. The total soluble solid of the banana was in the range of 19-28 Brix.

The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream which used in the study of Thaitone mixing to examine the appropriate ratio of colors in mixing Thaitone colors for buttercream and to examine the acceptance of Thaitone colors using for bakery work. In terms of the entrepreneurs buttercream case study the experiment was planned by the Randomized complete block design (RCBD) at a 95 percent confidence level. The experiment was conducted to evaluate the sensory quality of appearance color odor taste texture and overall preference and compare the differences of the average by using the Duncan New Multiple Range Test (DMRT) and computer program. There were 30 participants for testing the taste with 5 – point hedonic scale method. The result showed that the third basic recipe of buttercream was accepted the most. The averages of appearance color odor taste texture and overall preference were 3.53 3.96 3.66 3.26 3.76 and 3.70 respectively. The result of physical testing revealed that it was stable insoluble and there was no expansion although at a 30- degree Celsius room temperature. According to the result of the study of the entrepreneur’s acceptance of Thaitone color buttercream it was found that Kulap color 45.47 17.44 and 2.67 were accepted the most from the entrepreneurs at the most level accounting for 35 percent. Chan color which its brightness was L*53.23 having a red-color value of a*2.16 and yellow-color value of b*26.01 was accepted the most from the entrepreneurs at the most level accounting for 45 percent. Also Namlai color which its brightness was L*45.39 having a red-color value of a*-19.03 and yellow-color value of b*-6.90 was accepted the most from the entrepreneurs at the most level accounting for 60 percent. According to the study of the entrepreneur’s acceptance of Thaitone color mixing guide for buttercream it was found that it could be applied with the bakery products in entrepreneur’s shops accounting for 100 percent. Moreover the Thaitone color buttercream mixing guide could be most productively applied in the bakery businesses accounting for 55 percent.

The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste texture and overall preference the mean was 3.70 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*) yellowness (b*) and redness (a*) 50.61 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).