The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

The purposes of this research were: 1) to develop the database applications requesting the position of scouts at the National Scout Organization of Thailand (NSOT); 2) to validate the efficiency of the database applications; and 3) to measure the user satisfaction towards the database applications. Statistical tools used in this research are twenty – seven of scout supervisors one of personal staff one of system administrator and one of manager. By purposive sampling. Instruments used in the research are the development of database applications request the position of scouts at national scout organization of Thailand assessment form the effectiveness of the developed program and questionnaire to measure the satisfaction of the trial of the application developed. The research found that the efficient of the development of database applications at a good leve (X = 4.38) and the satisfaction of users was at very good (X = 4.60). Therefore the developed program can be applied to used to optimize the application for a position with scouts.

This research is aimed to study the circumstances of the program management of Applied Thai for foreigners in accordance with the views of the executives the lecturers and the students; the employers’ preferences to student performances; the problems relating to the program management as well as to recommend the development approach on the program management of Applied Thai. The target group includes the executives the lecturers of Applied Thai the third and the fourth class students in the academic year 2011. The tool is the questionnaire data analysis using SPSS. The statistics used include the frequency percentage mean and the standard deviation. The results of the study are the overall views of the students the executives the lecturers and the students agree with the program management of Applied Thai in a high level. As for the approach on the program management of Applied Thai for foreigners the need and interest analysis of the students and job market needs.

The purpose of this research is to study Quality of work life affecting Organizational Commitment of private companies’ employees in Lopburi Province. Sample size in this research is 400 samples. Questionnaire is a tool for data collection. Statistics for data analysis are percentage mean standard deviation t-test one-way analysis of variance and multiple regressions analysis. Research results are as follows: Organizational commitment in the dimension of Strong belief in and acceptance of the organization’s goals has the relationship with Development of Human Capacities and Social Relevance. Organizational commitment in the dimension of Willingness to exert considerable effort on behalf of the organization has the relationship with Adequate and Fair Compensation Development of Human Capacities and Work Life Balance. Organizational commitment in the dimension of Strong desire to maintain membership in the organization has the relationship with Adequate and Fair Compensation Growth and Security and Social integration.