Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L* a* b* value 75.20?0.01 1.31 0.01 28.43 0.02 and respectively Aw = 0.973 0.00 and hardness 5.42 0.45 (N). The chemical analysis of product contained pH = 3.52 0.02 Total soluble solid (TSS) = 15 0.00 (?Brix) and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.

The purposes of this research were to (1) study the needs of teachers and students in Secondary Education Service Area Office 11 in English instruction using mobile electronic devices (m-Learning) and (2) to develop the model of English language instruction using mobile electronic devices (m-Learning) for Upper Secondary Students in Secondary Educational Service Area Office 11. The samples were 222 teachers and 394 students taken from Secondary Educational Service Area Office 11 using a Taro Yamane’s formula with the significant level of .05. The research procedure was divided into two phases. Phase one was the study of the needs of teachers and students in teaching and learning using mobile electronic devices two sets of questionnaires; one set for teachers and one set for students were used to collect data. A model of English instruction using mobile electronic devices was created in this phase. Phase two was the verification of the developed model by the experts. A verification form was used to collect data. Data were analyzed through mean and standard deviation. The research findings were as follows:

The research of A Performance Analysis of a Sufficiency Economy philosophy Practice of the handicraft maker’s group in Hu-Rae is an applied research that indicate a result of guideline from a Sufficiency Economic Philosophy. The purposes to analyze the before-and-after performance of marketing management with a community’s participation project regarding to a Sufficiency Economy philosophy for product development. This research focuses on the study of a performance of the handicraft maker’s group in Hu-Rae by doing in-depth interviews before and after marketing management with a community’s participation project applied with the Sufficiency Economic philosophy for product development. In doing this the following components are applied as indicators: moderation reasonableness self-immunity conditions of knowledge and morality and comprise with the marketing mix (4Ps) which are product price place promotion. The research result reveals that the performance result referring to Sufficiency Economic philosophy is in a high level and after the research project is implemented the performance result is increase for all aspects. The condition of knowledge is considered to be the highest which receives 4.30 points. A practical implication of this research will be beneficial to a management of community network.