The objectives of this research were to study: 1) basic sweet bread recipe; 2) proper amount of ripe palm fruit pulp; 3) proper amount of yeast; 4) product acceptance; and 5) shelf life. A process of sweet bread production was studied with ripe palm fruit pulp supplement and the sweet bread formula was selected by acceptance through sensory test. Four levels of amount ripe palm fruit pulp studied were 15 20 25 and 30 percent of total ingredient weight. Four amounts of yeast were 0.6 1.0 1.4 and 1.8 percent of flour weight. Acceptance of sweet bread with ripe palm fruit pulp supplement was assessed for satisfaction in color smell flavor texture (smoothness) and overall satisfaction by 100 evaluators using hedonic consumer test. A 7-day shelf life was studied. Results showed that: 1) The second formula was the most accepted in color flavor and texture; 2) The proper amount of ripe palm fruit pulp was 15 percent; 3) The proper amount of yeast was 1.8 percent; 4) The product was accepted for 92 percent in color 94 percent in odor 86 percent in flavor 81 percent in texture and 88.6 percent in overall acceptance; and 5) Shelf life of the product was 3 days in room temperature by community product standard for bread with filling.

The utilization of agricultural products and unique local Phetchaburi products development was studied by using Palmyra palm as an ingredient of bread at 0 25 30 35 and 40 percent of wheat weight. Test of bread quality included color specific volume density texture and sensory evaluation. It was found that when the percentage of Palmyra palm use increased the levels of yellow (b*) color red (a*) color and density of bread also increased while the bread’s specific volume decreased (p<0.05). Furthermore the change in bread quality also affected the bread’s texture. That is the increased percentage of Palmyra palm made the bread’s hardness and chewiness higher. This corresponds with scores from sensory evaluation. The Palmyra palm could be used as an ingredient in bread making up to 35%. At this level the bread had similar quality and property to general breads but still reserving its local uniqueness. Therefore local resources could be utilized to create additional career and

A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun Kanom Num-dok-mai and Kanom Puy-fai respectively. The investigation emphasized on these effects on color and odor of the products. Palm flours at the level of 0% 10% 20% and 30% was added then physical and chemical properties consumer’s acceptance were investigated and their shelf-life of the products packed in polyvinyl chloride and double layer of polyvinyl chloride and polyethylene at room temperature was inspected every day. Drying temperature of 60 ?C and 10% flour addition in the formulation found to be the optimal condition and also produces best quality of the products accepted by consumers as in such conditions overall score of acceptance was statistically significantly highest ( P>0.05) with 7.73 7.95 and 7.62 average scores for Chun Kanom Num-dok-mai and Kanom Puy-fai consecutively. Proximate analysis of these products in terms of moisture ash fat fiber protein and carbohydrate revealed that they were statistically different ( P>0.05). When 100 consumers were asked to taste and rank their acceptances Kanom Puy-fai Kanom Num-dok-mai and Kanom Puy-fai was acceptable by 66 28 and 6 panels successively. However these products should not store for more than a day due to the fact that microbiologically total viable count would be exceeds specified standard by a day.

The purpose of this research was to study community-based tourism management case study “Palm Paddy Sea” cultural way community Sa-Ting Phra district Songkhla province. The study was conducted by data collection interview people who involved in tourism management and tourists who traveled to the communities using questionnaire with 5 rating scales estimation. The data was analyzed according to the content and presented by descriptive analysis and tables. The study found that “Palm Paddy Sea” cultural way community has the potential to support eco-tourism. The tourism development of both natural and cultural resources within the communities encourage for being learning sources about community way and folk wisdom The community has participated in the development and wants to join in tourism management meetings with the Sub-district Administrative Organization. In addition the community requires that a community representative must have a chance to present ideas in a meeting in order to be developed in the same way. The guidelines for tourism development need to have cooperation from involved organizations in order to develop tourist attractions tourism facilities and promotions.

The objectives of this research were to study the reduction of organic compounds by the biological action substance of the effluents from palm oil mil to produce singe cell protein. The wastewater taken from the third pond of the wastewater treatment system which was already used for biogas production was found to have pH 6.5. The organic matter like COD (3679 mg/L) Oil& grease (133 mg/L) as well as the total solids and the minerals were much lower than those of the decanter effluent. The reduction of organic compounds by using the biological action by Candida tropicalis TISTR 5146 5045 and C. lipolytica TISTR 5151 were studied. The results indicated that C. tropicalis TISTR 5146 which was cultivated in palm oil mill at initial pH 5.5 and diluted with water to the ratios of 1:5 at agitation on the shaker of 150 rpm at room temperature gave the highest yield of biomass of 2.52 g/L and COD reduction of 94.38 % after 3 days of cultivation. The optimal condition for C. tropicalis TISTR 5146 cultivation was that the ratio of palm oil mill effluent to diluted water was 1:5 containing 10 g/l glucose and 10 g/l yeast extract at initial medium pH 5.5 in the shaking flask of 150 rpm at room temperature. The highest biomass obtained was 12.53 g/L while the cell consisted of protein and fat for 43.12 % and 0.34 % respectively.