The shelf-life extension of mulberry paste by using humectants to place sugar content could maintain the moisture while reducing the water activity (aw) of the product. The objectives of this research were to study on humectants replacement and the changes of the mulberry paste product quality during storage. The sugar content in the standard formula was replaced by 10% w/w glycerol and 90% w/w of maltitol and maltodextrin mixture (20:80 w/w). The final mulberry paste product consisted of mulberry maltodextrin maltitol glycerol salt and citric acid by 69.80% 21.62% 5.40% 3.01% 0.17% and 0.07% respectively. The chemical compositions: carbohydrates proteins fat ash fiber and moisture of the product were 76.92% 2.39% 0.14% 4.19% 4.30% 12.06% respectively. The total energy by calculation was 318.50 kcal/100 g. The anthocyanin content was 68.32 mg cyanidin- 3-glucoside/g. Total titratable acidity (citric acid equivalent) was 0.60%. The reducing sugar and total sugar values were 1.74% and 3.90% respectively. The consumer acceptance as evaluated by untrained panelists was in the level of moderately like (7 score). The product packed in glass bottle containers was stored at 27±2 ºC for 4 weeks. The aw was increased while the textural properties: hardness adhesiveness and chewiness were decreased. The chemical quality analysis showed significant decreases (p≤0.05) in the moisture and the anthocyanin contents. The microbial quality; total plate count and yeast and mold measurements were significantly increased (p≤0.05) however the values were within the acceptable range according to the Thai community product standard (35/2558).

The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein ice cream demand for this consumer group. Therefore the objective of this study was to develop the milk ice cream with high protein from chicken breast by varying chicken breast in milk ice cream at 5 10 and 15% by total weight. The result showed that 10 % chicken breast ice cream had the best physical and sensory properties. The viscosity overrun texture and melting rate of the developed formula were 89.05 cps 108.05% 34584 g force and 23% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 87.10 5.08 and 20.54 respectively.

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.