The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.

White bread has a short shelf life thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi. To avoid this spoilage and increase shelf life the addition of different levels of acidulants (calcium propionate acetic acid and sorbic acid at 0.1 0.2 and 0.3%) were evaluated for their quality characteristics contributing with acidulants as well as their microbial shelf life during 12 days of storage. In addition the mathematical model (GAB and BET) were applied to study the storage condition of bread. From the experiment it was found that bread with calcium propionate addition had the highest specific volume and springiness followed by bread with acetic acid and sorbic acid adding. On the other hand bread contained sorbic acid had the highest density hardness chewiness and color values (L* a*b*) followed by acetic acid and calcium propionate addition in order. Bread contained calcium propionate had the longest shelf life (12 days) followed by bread with acetic acid (8 days) and sorbic acid (6 days) adding respectively. The increase in acidulants levels result in an increase of bread shelf life. From the sorption isotherm curves bread contained 0.3% calcium propionate had the highest monolayer moisture content indicating that it was the most effective against microbrial spoilage of white bread studied.

This research aims to develop the guidelines of an automated educational recommending system through various social media in form of chat robots (Chatbot). This is under the assumption that the Chatbot can assist the human workload in responding to Students’ frequently asked questions (FAQ). With the Chatbot inquirer students would be responded in fast and accurate to the inquiries. The prototype of this system is built on the Dialogflow platform to connect to the Line Application. The prototype was tested via users and received “good” level of the overall user’s satisfaction.

The objective of the study Studying the context and potential product development of the local wisdom community of Bang Bon Herb Group According to the royal initiative Sufficiency Economy to the Pracharat market. To study the development pattern of Moringa oil herbal products local wisdom of Bangbon Herbs Group according to the Sufficiency Economy Royal initiative to Pracharat market. And to strengthen the community in converting community products to the public market in accordance with the government policy. The study method used to collect data by constructing a questionnaire. And collect information in conferences according to various occasions. Population and sample groups used in this study were General public and folk healers Traditional Medicine in Bang Bon District Bangkok. The sample of 70 people was obtained by simple randomness. The instrument for data collection was a questionnaire for knowledge management local wisdom on Moringa herbs. This questionnaire consists of 4 sections. Part 1 is general information for respondents. Part 2 is information about knowledge management local wisdom Part 3 factors and other opinions. About Thai herbs Part 4 other suggestions Take the analyzed data the basic statistics for analysis were percentage mean (x̄) standard deviation (S.D). The results of the study were as follows. 1. Most of the respondents were female. Are over 50 years old the educational level is Below a bachelors degree Most general employee position Less than 5 years of work experience at most Professional practitioners (e.g. restaurant owners businessmen etc.) have the most. 2. The results of the research showed that knowledge management local wisdom Moringa herbs. Of people in Bang Bon area Bangkok. It is knowledge management based on the patronage system. Family belief It is a relationship between family members. Transfer local wisdom from one person to another. In order to inherit the valuable wealth of wisdom and knowledge that he has studied Is giving wisdom to children Overall knowledge management and local wisdom were at a moderate level. The descending results can be discussed as follows. 2.1 The results of the research showed that the people had at a moderate level of knowledge management and local wisdom. When considering each item in order all items were found at the moderate level. 2.2 Knowledge management local wisdom when considering each item respectively all items were found at the moderate level. 2.3 Knowledge management local wisdom When considering each item in order it was found that Knowledge management in digital format is high. Recommendations for the development of research and innovation in local communities give concrete opinions. What kinds of herbs are there that result in the research of the goals? And can be transformed into community products to generate income for the local community to maintain health and to further commercialize. An analysis of the readiness of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. Able to develop guidelines for processing herbal products and academic services to society. To be efficient with the availability of locations people learning resources and create a network of local healers

Vegetable Growing System has an absolute requirement of nutrients and minerals. The microbial application can facilitate in addressing limited access to chemical fertilizer concerns. Moreover the photosynthetic microorganism community can contribute together in nutrient availability for plant growth. This research aims to develop an automatic hydro-organic vegetable growing system. Moreover the analytical of photosynthetic microorganism growth rate in fermented juice was also observed within three months in terms of temperature pH electroconductivity total dissolved solids mixed liquor suspended solids and phosphorus. The efficiencies of an automatic hydro-organic vegetable growing system were also monitored along an experimental period (45 days of operation optimization). The vegetable growth rate was observed in terms of leaf length leaf width and root length. These experimental results showed that the phototrophic growth of photosynthetic microorganisms should the main bacterial activity at daytime operation and vegetables could grow by using fermented juice. The photosynthetic microorganism concentration and nutrients concentration in fermented juice was significant to promote the productivity of vegetable growing which the photosynthetic biomass is rich in proteins and vitamins. Besides this system can be easily applied and also very cost-effective for agricultural practice and frequent maintenance every experimental run was necessary.