The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple which are 0 percent (control formula) white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart 50 percent 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance color smell taste texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste texture and overall liking. With an average 7.50 7.40 and 7.43 respectively At a moderate level. Regarding appearance and color tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance compare the differences. Found that the appearance color smell taste texture and overall liking. There is a statistically significant difference at the level of 0.05.

This Project ‘Thai Ikat Fabric Woman Working Suit from Sub-Ra-Wing Village’ aims for 1) to design the woman working suit that made from Sub-Ra-Wing Village’s fabric 2) to examine satisfaction of paticipants toward the designing processes of the woman suit according to 4 processes which are 1) the selection of Sub-Ra-Wing Village’s fabric that will mostly suit for the project 2) the process of design and selection woman working pattern 3) dressmaking and 4) examing the satisfaction of the viewers and paticipants toward the completed suit. Moreover the participant are 120 people aging 25-35 years old. The data was calculated by statistic percentage and mean as a result. The participants are; 87 people (72.50 percentages) are female. 85 people (70.80 percentages) are aging between 25 - 29 years old. 99 people (82.5 percentages) are undergraduated. 30 people (25.00 percentages) are students which equals to participants who have personal business. Lastly 55 people (45.80 percentages) are workers who have monthly income during 10001 - 20000 baht. The result of overall ‘Thai Ikat Fabric Woman Working Suit from Sub-Ra-Wing Village project ’ show that satisfaction at hight level (mean 4.46). Eaeh design it was found that. participants satisfaction to design 1 of coat and design 3 of shit and skirt at most level (mean 4.57 and 5.45 respectively). And design 2 of shirt and long pant design 4 of dress and design 5 of sweatpant. satisfaction at hight level (mean 4.47 4.41 and 4.32 respectively)

This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

This research aims to study the relationship between corporate governance assessment and performance: A case study of listed companies in the Stock Exchange of Thailand. The data was collected from the Corporate Governance Report of Thai Listed Companies and the Thai Institute of Directors with excellent very good and good CG scores for five consecutive years. The data obtained was based on financial statements annual reports and annual registration statements (Form 56-1) from 2015 to 2019 for 214 companies in total. Descriptive and inferential statistics were used for data analysis i.e. Pearson’s correlation coefficient and multiple regression. The findings revealed that corporate governance i.e. the proportion of independent directors the proportion of managerial ownership CEO authority merging and the proportion of meeting attendance of the board had a positive relationship with the performance of listed companies with significance levels of 0.01 and 0.05. The measurement was based on gross profit margin (GPM) return on assets of shareholders return on sales (ROS) and earnings per share (EPS).