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.

The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition there were determined the effect of durian crust flour on quality properties and consumer test of Thai desserts. The sensory properties were evaluated by 40 panelists (professors of Department of Food and Nutrition and Food Service Industry Faculty of Home Economics Rajamangala University of Technology Phra Nakhon). The samples were evaluated using 9-point hedonic scale. Wheat flour was substituted with durian crust flour in Kanom Thong-Pub at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Thong-Ake at the level of 0 20 40 and 60% (by weight). The results showed that 40% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Sum-Pun-Nee at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively (moderate to high score). Thai desserts with durian crust flour were evaluated chemical quality. The results showed that moisture fat crude fiber ash protein contents and aw value of Kanom Thong-Pub with 20% durian crust flour were 4.19 8.72 4.74 1.44 16.14 and 0.31% respectively. Physical properties The L* value of Kanom Thong-Pub without durian crust flour was higher than other samples. While the a* and b* values of Kanom Thong-Pub with 30% durian crust flour was higher than other samples. The chemical quality of Kanom Thong-Ake showed that Kanom Thong-Ake without durian crust flour showed the highest protein content (16.03%). The L* and b* values of Kanom Thong-Ake were 55.53 and 29.85 respectively. Kanom Thong-Ake with 20% durian crust flour was high fat content (31.88%). The a* value of Kanom Thong-Ake with 40% durian crust flour was 7.21. While Kanom Thong-Ake with 60% durian crust flour showed the highest moisture (16.15%) crude fiber (3.51%) ash (1.11%) contents and aw value (0.84%). The chemical properties showed that Kanom Sum-Pun-Nee with 30% durian crust flour was high moisture (22.25%) fat (5.48%) crude fiber (12.08%) ash (2.11%) and protein contents (6.26%). Kanom Sum-Pun-Nee without durian crust flour was high aw value (0.82%). While the L* value showed the highest lightness value. The a* and b* values of Kanom Sum-Pun-Nee with 20% and 30% durian crust flour were higher than other samples. The moisture fat crude fiber ash protein contents and aw value of durian crust flour were 4.78 0.53 36.66 5.04 10.01 and 0.33 respectively. For physical properties the L* a* and b* values were 68.64 4.90 and 17.72 respectively. The consumer acceptance test of Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee the results found that consumer were accepted in finished product (moderate score). จ For training evaluations (follow-up) the result showed that 50 participants (100%) were satisfied with this program. The average values were 4.60 or 95.20% (high to highest score). However Thai desserts supplemented with durian crust flour should be considered the chemical composition. The effect of physical properties on Thai desserts may be attributed to the chemical composition of durian crust flour.

This research tilted A Development of Crepe Flour by partially Substitutional Wheat Flour with Sweet Potato aimed to 1) Study a general formula of crepe flour 2) Study a quantity of sweet potato for partially substituting wheat flour in crepe flour 3) Understand nutrition facts of crepe flour and 4) Analyze physical qualities in terms of color and viscosity. The experiments were done in a randomized completely blocks design (RCBD) to get data for measuring acceptance in terms of following aspects: color smell taste texture and overall acceptance. Testers were 30 persons lived in Suan Luang District (On Nut) Bangkok and they participated in research by tasting and giving a score in the 9-point hedonic scale. Findings from this research were as follows: 1) The third formula of crepe flour which consisted of 30-gram all purpose flour 12-gram sugar 400-gram fresh milk 150-gram egg and 65-gram whipping cream gained acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 7.70 6.83 6.97 7.00 and 7.07 respectively 2) Regarding to the study of substitution of wheat flour by sweet potato in three levels namely 40 50 and 60 prevent of wheat flour it was found that 50 percent proportion got acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 6.83 6.87 6.97 6.87 and 6.77 respectively As the crepe flour with partial sweet potato substitution is hard thick and not sweet which is the unique feature of crepe flour in order to gain higher consumer acceptance the crepe flour with partial general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula sweet potato substitution’s formula is improved by adding milk and sugar based on expert’s suggestions. 3) Crepe flour with 50 percent substitution of wheat flour by sweet potato gave higher protein calcium phosphorus and vitamin A than the general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula

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 are to study marketing mix factors of banana flour in bakery business and to study organizing factors of banana flour in bakery business. Data were gathered by using in-depth interviews and questionnaires. The samplers of this research are bakery business in Bangkok to analyze it through typological analysis domain analysis and descriptive statistics. The result of this research shows that there are 32 Marketing Mix factors divided into 8 Product factors 4 Price factors 6 Place factors and 14 Promotion factors. There are 12 Organizing factors divided into 4 Environmental factors 2 Organizational factors 3 Buying Center factors and 3 Individual factors and show that Price factors Place factors Product factors and Promotion factors were at high level respectively. Buying Center factors Environmental factors Organizational factors and Individual factors were at high level respectively. The researchers provided commercial marketing guidelines of banana flour in bakery business for entrepreneurs and advised them to improve packaging of banana flour to promote the image of banana flour as a healthy food to develop distributing channel through retail stores to focus on marketing communication through online to plan a long term banana flour marketing strategies and to create a good relationship with bakery business owner.