The objectives of this research were to prepare the syrup from the extracted yam bean and apply this syrup for adjusting the sweetness in the orange flavor drinking yogurt. The study made a yam bean extract concentrated by 3 difference heating methods; steaming boiling and boiled-evaporating. The results showed that a proper method was boiling yam bean extracted at a temperature of 90°C for one hour. The syrup was light brown color and not very strong smell of yam bean the total soluble solid was 20 °Brix and the non-reducing sugar content was 17.80 %. The drinking yogurt which was formulated using a ratio of set yogurt: orange juice (100%): yam bean syrup at 1:1:1 had the sensory properties (9-Point Hedonic Scale) higher than the ratio of 1:1:0.5 and 1:1:1.5 (p≤0.05). This drinking yogurt had a pH at 4.2 the total soluble solid was 15 °Brix protein was 1.75 % fat was 2.1% and non-reducing sugar content was 5.39 %. The microbiological properties passed quality standards (drinking yogurt) of Notification of the Ministry of Public Health No. 353 B.E 2556. The study of consumer acceptance on the drinking yoghurt with yam bean syrup showed that consumers had a preference for the product at like - most like level at 72 % acceptance on the product at 97 % and would buy this product at 76 %.

The purposes of this research were to investigate anaerobic digestion of concentrated food waste in biogas production system at mesophilic temperature (37 C). The effect of grinding and pH controlled at 6.20 and 7.00 on methane production were also studied. It was found that the ability of mix bacteria which had initial concentration of 2100 mg/l for digesting concentrated food waste with grinding was higher than that without grinding because of the increase in surface area (about 1.37 time). In this system the optimum condition for bacteria growth was found at pH 7.00. Under optimal condition the digestion efficiency in term of chemical oxygen demand (COD) removal was 18.81% higher corresponding to an increase in methane production rate (19.10%) than other conditions

The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.

The purpose of the qualitative study was to seek for on guidelines for increasing productivity of organic products (vegetables) of Thamsua community members in Kaeng Krachan Phetchaburi Province. Data collection was done through observation interview and document analysis. The samples were 10 leaders and members of Organic Product Division of Thamsua Community in Kaeng Krachan Phetchaburi. The research results revealed that problems and obstacles in increasing the organic product were the lack of worker and continuity to produce goods for distributing to meet the market demand. The solution could be done by increasingly distributing products the surrounding communities to meet the needs and quality control standard of the market. In terms of the management the community should have a clear management plan and appoint a committee to co-ordinate its policies plans regulations and management. They could invite other members from neighboring communities to be involved. As for the solutions for the production and product diversification external agencies might be asked to participate in the productivity enhancement such as public or private sectors and educational institutions for example. The government might be in charge of supporting for career development and income private sectors for more marketing channels while educational institutions might support for knowledge needed for increasing the productivity. Concerning marketing solutions for more distribution channels online marketing should be set up by coordinating with private sectors to provide additional distribution channels such as organizing product display booths with public and private sectors. Financial and accounting solutions for the lack of management funding sources should be organized through the community savings such as the Cooperative Community Enterprise or Provincial Cooperative office to e involved in accounting management to create systematic financial management.

The purpose of this independent study to study the demographic factors that affect the buying decision of Reebok products in Bangkok and to study marketing communication channels that affect to the buying decision of Reebok products in Bangkok. This research is quantitative research using survey and questionnaire as a tool to collect data from the 400 samples in Bangkok. The result of this research found that the majority of them were single female consumers were in the age range between 21-25 years old and hold bachelor’s degree or equivalent working at a private company and earning the personal income between 10000 – 20000 baht. While the marketing communication channels found that the most important factor was Personal selling followed by Sales promotion and Public Relations. Moreover in decision making the marketing communications channel had influenced consumer buying decisions in Bangkok. The statistically significant level at .05 was the Public Relations factor Sales promotion factors Personal selling factors staff and Direct marketing factors. While advertising factors do not affect consumers decision to buy Reebok products.