The aims of research were to study (1) a basic formula of rice noodles’ production. (2) the production of jobs tears flour and rice flour in rice noodles’ production. (3) the quantities of using jobs tears substituting for rice flour in noodles’ production. And (4) consumers’ acceptance of rice noodles product from jobs tears flour. The results showed that the first formula was chosen to be the basic formula. This formulation containing 10% rice flour 3% tapioca flour 26% water and 0.5% vegetable oil. The results of physical qualification between jobs tears flour and rice flour showed that the lightness (L) of jobs tears flour lower than the lightness (L) of rice flour (p≤0.05). And the value (a*) showed redness and the value (b*) showed yellowness higher than rice flour (p≤0.05). Humidity and water activity (aw) of general rice flour is not different from jobs tears flour considered by sensory test with ratio of jobs tears flour to rice flour of 20:80. This ratio got more preference the ratio 40:60 and 60:40 (p≤0.05). According to the consumer test (100 consumers) the Noodles by Partially Substituting Rice Flour with Jobs tears Flour was accepted as the novel and delicious product by 98% consumers. Moreover and 92% of consumers decided to buy the product containing 250 g in the plastic bag with the price of 25 Baht.

Spaghetti was a pasta product and one of the popular foods that had the value of main nutrition as carbohydrate and protein. The research was studied production of fresh spaghetti by addition of seablite leaves. The study on optimum amount of boiled seablite leaves and dried seablite leaves found that supplementation with increasing quantity of boiled seablite leaves had results about the quality of fresh spaghetti by addition of boiled seablite leaves and dried seablite leaves which the quality had statistically significant difference at the 0.05 level (p≤0.05). By addition with increasing quantity of boiled seablite leaves and dried seablite leaves that had increasingly resulted in color as green spaghetti (p≤0.05) and toughness and elasticity of texture of fresh spaghetti had decreased with statistically significant level at 0.05 (p≤0.05). Testing on sensation found that the testers had tasted to vote the most of sensation fondness as addition of boiled seablite leaves at 20 percent and addition of dried seablite leaves at 2 percent by weight of all ingredients (p≤0.05) and had studied of change on storage period that selected a fresh spaghetti by addition of dried seablite leaves to preserve fresh spaghetti could store in plastic bag of 7 degree Celsius and quality of the fresh spaghetti had preserved for 3 days that kept in physical quality. The consumer had accepted by the penchant of less to the highest level at 100 percent and they interested the product at sale price of 75 baht per serving.

This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.