The research purposes were aimed to study the demand for Thai scented popped rice packaging to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district Bang Phli District Samutprakarn Province and transfer the obtained knowledge to the interested one and community. The population and samples of the research study on the demand for Thai scented popped rice packaging product development from a handicraft community in Bang Kaew SubdistrictBang Phli District Samutprakarn Province were 50 handicraft workers including 38 womenmostly housewives and 12 men. Most of their professions were labors aged between 31 and 60years old. The samples that were 31-40 years old were accounting for 20 percent 41-50 years oldaccounting for 44 percent and 51-60 years old accounting for 20 percent of the group. The research tools used to collect data was the questionnaire administered to evaluate the satisfaction of the Thai scented popped rice packaging. The results of the study revealed their needs on these following features: the materials used in the production of Thai scented popped rice packaging to have a mixture of paper and plastic accounting for 54 percent and the environmental -friendly packaging accounting for 26 percent. In terms of the packaging size 64 percent of the group agreed with the size of 21.0x29.7 cm (A4) and 36 percent for 14.85x21.0 cm (A5). Concerning the objectives of the use of the Thai scented popped rice products 66 % was used as presents and 34% as souvenirs. In relation to the distributing location 54 percent believed the products should be available in the provincial souvenir shop and pricing should base on the size of Thai scented popped rice packaging: 21.0x29.7 cm. (A4) priced 500-800 Baht accounting for 36% and 14.85x21.0 cm. (A5) priced 200-300 baht or accounting for 30 percent. The majority of the 30 participants were female accounting for 10.00% aged 46-55 years old or 46.67% revealed in the evaluation that their satisfaction regarding the project was at the highest level with the mean of 4.65 or 91.67%.

Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk milk products and drinking beverages which have some milk should or should not consume. This research was aims to make a manual preparation about drinks for the monks which focus on milk and milk products for give the data and detail of raw material ingredients process. From the results found that the Forest monastery (Wat Pah) has the strict laws and statutes more than the temple (normal monastery) by the rules such as: the Buddha commanded by the discipline sect duration time types of raw material ingredients process and other depends on the policy for each temple. Therefore the monk and temple boy must study very well about information and nutrition facts or food processing.

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly

The purposes of this research were 1) to study the personal factors of Mahachai Market customers 2) to study coconut sugar buying behavior of Mahachai Market customers 3) to study the factors of marketing mix associated with coconut sugar buying behavior of Mahachai Market customers 4) to study the relationship between personal factors and coconut sugar buying behavior of Mahachai Market customers 5) to study the relationship between marketing mix and coconut sugar buying behavior of Mahachai Market customers The population was 200 coconut sugar buyers in Mahachai Market. The research instrument and to collect data was questionnaire. The statistics used to analyze the data were frequency percentage mean standard deviation and Pearson chi-square. The data were analyzed by SPSS. The research found that 1) the most Mahachai Market customers were female age range in 35 - 45 years monthly income was in a range of 25001 – 35000 Baths and lived in the central region. 2) coconut sugar buying behavior of Mahachai Market customers found that reason to buy was for family consumption the an average quantity bought was 1-5 kgs cost of buying was 101 - 300 Bahts the frequency of buying is one time per month coconut sugar was bought in small cups and one who influenced decision was oneself. 3) marketing mix associated with coconut sugar buying behavior of Mahachai Market customers found consumers has high level satisfaction and when considered each aspect the highest level satisfaction was price and product high level satisfaction was place and the moderate level satisfaction was promotion. 4) relationship between personal factors and coconut sugar buying Behavior of Mahachai Market customers were positive in gender age income and place of living at statistically significance of .05 level and 5) relationship between marketing mix and coconut sugar buying Behavior of Mahachai Market customers were positive in place and promotion at statistically significance of .05 level.

This research presents a study of the compressive strength tensile strength flexural strength and water absorption of Cellular Lightweight Concrete containing fine rice hush-bark ash. Portland cement (CT) is partially replaced with pozzolans 20 30 and 40% by weight of the cementitious materials. The results show that the compressive strength tensile strength flexural strength and low water absorption of Cellular Lightweight Concrete improves substantially with partial replacement of Portland cement with rice hush-bark ash. Cellular Lightweight Concrete mix cement containing 20 and 30% of pozzolans can be used to make cementitious materials