A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0 2 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy) color smell texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average to analysis of variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks. 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy) color smell texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences in appearance (fluffy) color smell texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05

This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble which has 4 different levels consist of 25 percent 50 percent 75 percent and 100 Percent and to study the flax seed supplementation in Bubble which has 4 different levels consist of 3 percent 6 percent 9 percent and 12 Percent by using the method of randomized complete block design or RCBD. This experimental plan will help assess the sensory quality in appearance color smell taste texture and overall preference by using 9 “Point Hedonic Scale” method. This experimental study used 80 people to test the flavor consist of lecturers and food and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average (𝑥̅) to Analysis of Variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT). Results from the study of grass jelly juice to substitute water in bubble tasters rated Formula 3 for the highest acceptance for color taste texture and overall preference. The average score was 7.98 7.90 7.91 and 7.89 respectively. The tasters rated the highest acceptance score for Formula 2 in flavor with an average score of 7.73 and appearance. The tasters gave the highest acceptance at Formula 4 with an average of 8.02. When analyzed and compared the mean differences it was found that appearance and color when comparing the mean differences it was found that the appearance and color were statistically significant (P≤0.05) in aroma taste texture and overall preference. There was no significant difference (P> 0.05) Results from study of flax seed supplementation in Bubble tasters rated Recipe 1 for the highest acceptance for aroma and taste with a mean score of 7.92 and 7.92 respectively for appearance color and overall preference. 8.06 and 7.95 respectively texture. The tasters rated the same score between Formula 1 and Formula 2 with a mean score of 7.94. when analyzing and comparing the mean difference it was found that Appearance color smell taste and texture There was a statistically significant difference (P≤0.05).

The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color softness cooking yield and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1000 1200 and 1400 watts to roast marinated chicken which had an initial mass of about 1650 grams until the mass of the roasted chicken had a lower than 1220 grams. From the experimental results it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1000 watts (P≤0.05). However lightness (L value) yellowness (b value) and redness (a value) of the roasted chicken breast with far-infrared radiation at 1200 watts were not significantly different from those at 1000 and 1400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover the electrical power levels of far-infrared radiation (1000 1200 and 1400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponso

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product