The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. Which were 0% 20% 40% and 60% Randomized Complete Block Design (RCBD) Khanom Saleetip quality was assessed by the favorableness of Appearance color odor taste texture (soft) and Overall score using 9-Point Hedonic Scale. Khanom Saleetip quality was evaluated by 80 gourmets Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT) were used compare the different means. The results found that mart of the gourmets like the level of 40% the average preferences of Khanom Saleetip Appearance color and overall in the high level. But odor taste and texture (soft) scores. Are in the Moderate level the results showed that there were statistically significant different among preferable score of Appearance color flavor taste texture (soft) and Overall at confident level (p≤0.05).

The purpose of this study is to study basic recipes of Khanom KrongKrangKrob and to study the amount Riceberry Flour to substitute Wheat Flour in Khanom KrongKrangKrob. There were 4 levels of Riceberry Flour 0% 5% 10% and 15% Randomized by using Complete Block Design (RCBD) Khanom KrongKrangKrob quality was assessad by the favorableness of appear color flaver taste texture and overall scores using 9-Point Hedonic Scale. Khanom KrongKrangKrob quality was evaluated by 80 gourmets. Analysis Variance (ANOVA) and Dancan’s New Multiple Range Test (DMRT) were used compare the different means. The result found that most of the gourmets like the level of 10%. The Average preferences of Khanom KrongKrangKrob appear color flaver taste texture and overall scores are in the moderate level. The resalt showed that the average preferable score of appear color flaver teste texture and overall scores. Were statisticall at significant different at the confident level (p≤0.05).