The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.

The study of the amount of the use of Wolffia Substitute for Pandanus in Thai Lod Chong dessert. The objectives of Lod chong desert Project is to study basic reeipes and The use of Wolffia Substitute for Pandanus in Thai Lod chong dessert. Used to the amount wolffia in a different 4 levels : 0% 50% 75% and 100% of the pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality of appearance color flavor taste texture (stickysoft) and overall preference. The sensory evaluation is scored in 9-Point Hedonic scale. There are 80 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the use of Wolffia for Pandanus in Thai Lod Chong dessert at 100% highest every aspect. The average 8.43 8.21 8.16 8.24 8.33 and 8.34 which was in much. When is analyzed by analysis of varianece and to compare different with statistical significant. Finding showed that the appearance color flavor taste texture (stickysoft) and overall were different with statistical significant (p≤0.05).

This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour for rice flour has been accepted and 3) to study nutrition and nutritional value between the standard formula Hin Fon Thong dessert. With development of Hin Fon Thong dessert partially substituted riceberry rice flour has been accepted. This study aimed to develop a more nutritious dessert to answer modern needs and to conserve custom through old Thai dessert. Experts in various related aspects were interviewing. Method of preparation was adapt using scientific principle to produce a dessert as close to the original recipe as possible. It was further developing through the use of riceberry rice flour in place of rice flour which was the main ingredient of the dessert. Acceptability was test when varying ratio between riceberry rice flour and rice flour were used. Four levels of rice flour and riceberry rice flour were 75:25 80:20 85:15 and 90:10. Sensory test used the 9 - point hedonic method The results showed that : The top score is the 85:15 with the lowest score was at 8.03 and the highest score was at 8.33. The analysis continues to test on the general public with other components: taste product design and willingness to buy the product. By using percentage statistics. Average score was over 50:100. The survey shows that most people moderately like the dessert. It was recommended that it should slightly reduce the sweetness should be slightly reduced. By comparing the original rice flour Hin Fon Thong and the new 85:15 ratio of riceberry rice flour Hin Fon Thong the difference is the in oreased amount of highly nutritious substances like vitamin E beta carotene omega - 3 folate polyphenols tannins gamma - original. and antioxidants gained from the new riceberry rice flour recipe. Calculated from the INMUCAL Nutrients program Therefore one unit that is suitable for the riceberry rice Flour Hin Fon Thong is 5 - gram or equivalent to 1 piece.

Research packaging design for Thai dessert in the literature. The purpose is to study Thai dessert in the literature patterns and heritage conservation knowledge and Thai wisdom and packaging design for Thai dessert in the literature of 15 works contains SUNGKHAYA (Pandan custard) SALIM (Sweet noodles in coconut milk syrup) LUMJEAK (Roast pancake wrap candied coconut) MUSCAT LUDTI (Flat bread) KANOMJEEB (Shumai) KANOMTEIN (Stuffed dough pyramid) THONGYIB (Sweet egg floss) KANOMPING (Round cookie) RANGRAI (Dough press) THONGYOD (Gold egg yolks drops) JAMONGKUT (Sergeant crown) BUALOY (Dumplings in coconut cream) CHORMUANG (Purple bouquet cake) FOITHONG (Golden threads) shows the value of learning for youth through students in the department of economics. The samples were students of home economics department of food and nutrition and related or associated with a number of 100 people from Rajamangala University of Technology Phra Nakhon Rajamangala University of Technology Thunyaburi Rajamangala University of Technology Krungthep Suan Dusit University Suan Sunandha Rajabhat University Kasetsart University by random sampling. The tools used Research is satisfaction questionnaire. How to conduct research Step 1) study the documents and related research Step 2) Create a tool used in the research 3) design and tryout step 4) selection and design development 5) prototyping step 6) experiment and collect data step 7) analysis and conclusions and step 8) prepare and publish reports. The study concluded that Guidelines to Design Patterns Confectionery packaging design for Thai dessert in the literature ideas and inspiration from the boat and the water. The origins opus of King Rama II the element in the packaging design of the structure of the attenuation of shapes sampan boat vernacular graphic image shows a portrait painted stripes woven banana leaves and illustrations mimic the surface. Natural material The colors used are green banana leaf and water. Using the Thai styles character types and elegant personality Symmetrical layout and iteration. Usually detailed text accompany the show features culture personality symbolic name and motto in Thai and English and transliterated names and identities on the outside. The result of the study indicated that the target groups were high satisfaction and satisfy the packaging design at high level in every ways.

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed Thai dessert