This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

The objective of this study is to obtain a model that maximize production of γ-linolenic acid (GLA) by the moss Physcomitrella patens employing response surface methodology (RSM). The RSM with a three-variables (sucrose potassium nitrate and glutamate concentrations) and five-level (-2 -1 0 1 and 2) central composite design (CCD) including 20 experimental runs was employed to optimize the medium composition. Results showed that the experimental data could be appropriately fitted into a second-order polynomial model with a coefficient of determination (R2) more than 0 .9 5 for GLA production. Analysis of variance (ANOVA) revealed that the model was highly significant (p<0.0001) and the effects of the sucrose (20-100 g/L) and glutamate (0.5-2.5 g/L) concentrations on GLA production were significant (p<0.05). The GLA production with the optimized culture medium (sucrose concentration of 62.92 g/L potassium nitrate of 0.80 g/L and glutamate concentration of 1 .4 2 g/L) by RSM increased 4.61 folds when compared with the standard BCD medium. This experimental value (16.37 mg GLA/L) fit well with the predicted values (16.20 mg GLA/L).

The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume density antioxidant activity and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control) 10% 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also the sensory acceptance scores by panelists in terms of appearance color aroma taste texture and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.

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 design and development of furniture products from hand-stitched to enhance local craftsmanship to a local level Of Baan Tham Mueang Cooperative Women Group Cho Hae Muang phrae Phrae. The objective is to study the theory about identity and identity of Phrae Province Study wisdom hand-stitched production process Of the Tham Muang Cooperative Womens Group Cho Hae Subdistrict Mueang District Phrae Province as well as developing and promoting the design of hand-woven products in accordance with the design guidelines. And upgrade to the international standard in the present time and to design and develop products from hand-made cloth to have the identity and identity of Phrae and industrial standards The research was conducted by collecting basic information by reviewing literature documents concepts and theories as a guideline for creating a research framework. The creation of variables indicators and research guidelines with concepts theories and research related to this study. To survey the area of Tham Mueang Cooperative Women Group Cho Hae Subdistrict Mueang District Phrae Province to use as a case study To study design variables through the physical characteristics of the product design from hand-stitched. The researcher therefore uses a specific sample selection method. By selecting groups that have qualifications that cause recognition of furniture product designs from hand-woven fabrics And choose a sample group To represent a group of users and product designers By using a simple random sampling method consisting of 100 people. The researcher used the quota sampling method to obtain the characteristics of the sample that wanted to communicate their identity and identity. Of Phrae Province In the analysis of evaluation of consumer satisfaction with furniture sets from hand-woven fabrics To upgrade the craftsmanship that is local to the international level Of Ban Tham Mueang Women Cooperative Group Cho Hae Subdistrict MueangDistrict Phrae Province In overall consumers are satisfied with the product at a good level