The purpose of this study was physical and chemical analysis of watermelon seeds (waste) the markets Study of optimize replacing watermelon seeds (waste) by peanuts in thai foods process and consumer acceptability indicated of products. Result showed that physical and chemical analysis of watermelon seeds (waste) the markets as follows : Aw =0.37±0.06 L* a* b* value 60.88±0.13 10.65±0.05 and 41.02±0.06 respectively and moisture content 1.19% protein content 10.97% fat content 0.22% crude fiber content 6.48% ash content 3.26% and carbohydrate content 77.88%. Result showed that the best formula was mussaman curry was replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour be similar to product in markets and less than fat content 1.65 times protein content and ash content more than 1.59 2.65 respectively.The shelf life meagerly 2 months and consumer acceptability like moderately mussaman curry powder and mussaman curry product. Result showed that the best formula was kao tung na tang crispy rice sticks and shrimp dipping replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour more than product in markets. And more than fiber content and protein content 1.31 1.51 times less than fat content and ash content 1.24 1.32 respectively. The shelf life meagerly 2 weeks and consumer acceptability like moderately product. Result showed that the best formula was panaeng curry powder replacing watermelon seeds (waste) by peanuts 100%. Product have bright orange colour. The shelf life meagerly 4 months and consumer acceptability like very much product. Result showed that the best formula was sai kow griep pag mor replacing watermelon seeds (waste) by peanuts 100%. Product have dark brown more than product in markets. And less than moisture content fat content and fiber content 2.17 6.61 and 6.46 times more than carbohydrate content and ash content 68.24 4.10 respectively. The shelf life at -18 ๐C and consumer acceptability like moderately product.

This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce chili sauce pizza sauce and seafood sauce. This research studied the nutritional value of sauce products and studied the acceptance of consumers towards sauce products. The test found about the study about proper amount of unused water melon peel in four kinds of sauce products. The researcher tested about acceptance of forty examinees who are instructors in field of Food and Nutrition majoring Food and Nutritional science and majoring Food Service Industry by using 9-point hedonic scale by adding water melon peel into tomato sauce at levels of 5 10 and 15 per cent of all ingredients It is found that the examinees accepted chili sauce at level of 15 per cent that is in the much favor level (8). The chili sauce has been added with water melon peel at levels of 3 6 and 9 per cent of total ingredients. It was found that the examinees accepted it at level of 9 per cent that was from the level of moderate favor to much favor (7-8). The examinees accepted pizza sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 30 per cent which was in the level of much favor (8). The examinees accepted seafood sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 20 per cent which was in the level from moderate to very much favor (7-8). When the researcher studied the physical features of sauce product it was found that pH value at which was 25 degrees Celsius was in range of 3.90 3.49 3.83 and 2.73. The viscosity value was 4650cp 32639cp 37760cp and 612cp or centipoints respectively. Nutritional value of sauce product it was found that tomato sauce which has been added with water melon peel for 15 per cent has total calory for 70 per cent protein for less than 1.25 per cent fat for 0 per cent ash for 1.43 per cent carbohydrate for 17.5 per cent and moisture amount of 81.1 per cent. Chili sauce which is added with water melon peel for 9 per cent has total energy for 71.2 per cent; protein is less than 1.25 per cent fat is 0 per cent ash is 3.85 per cent; carbohydrate is 17.8 per cent and it has moisture amount of 78.4 per cent. Pizza sauce which is addedwith water melon peel for 30 per cent has total energy for 145 per cent; protein is less than 1.25 per cent fat is 3.49 per cent ash is 3.18 per cent; carbohydrate is 28.5 per cent and it has moisture amount of 64.8 per cent. Seafood sauce which is added with water melon peel for 20 per cent hashas total energy for 91.8 per cent; protein is 1.59 per cent fat is 0.20 per cent ash is 4.19 per cent; carbohydrate is 20.9 per cent and it has moisture amount of 73.1 per cent. However adding of water melon peel into four kinds of sauce products can be done but it should be realized about chemical components of starting components for example moisture amount and carbohydrate. These components may affect physical features for example smell flavor and texture. These features affect acceptance of products. From technology transfer of sauce products from water melon rind at 157/16 moo 9 Kao San housewife Group agricultural enterprise Bang Plee Bang Pla Samut Prakarn. 50 housewife Group agricultural there the level of satisfaction in every aspect.

The purposes of this independent study were 1) to collect and study Rrcipes based on local food in Pathiew District Chumphon Province and 2) to find standard recipes of these food. Seventy cooking experts were developed. Five experts gave their opinion and evaluation developed standard recipes. Sixty – seven local food in Pathiew District Chumphon Province were collected. There were main dishes and desserts. Fifty main dishes were found. Most cooking method were boiling or curried. Less were fried and the least were grilled and steamed. Seventeen desserts were found. The method of cooking were frying boiling and steaming. The less number were concentrated and grilled. The least number was roasted.

This research for study behavior of Thai Boxer about consumer behavior study the way to control body and study the quantity of energy in Thai’s boxer by their meal. The target is Thai’s boxer in Huaykwang district Bangkok. There are 36 persons from 2 campuses LUKBANYAI GYM 18 Persons THAIKIETPETCH GYM 18 Persons. The researcher uses Descriptive Research for record there are two ways to keep the result: questionnaire and keep the schedule of their meal. The researchers summarize percentage standard deviation Pearson Correlation Paired Samples Test with standard 0.05 The boxers have consumer behavior low from the base 66.7 upper percentage 33.3 percentages via spread nutrition: Carbohydrate there are include low cholesterol and protein which have upper nutrition from the base of athlete’s nutrition. The result shows good behavior such as eating 5 group and homemade food are 3.01 Bad behavior such as eating protein for health: Glucose eggs boiled 1-4 eggs per day are normal 2.04 The consumer behavior of boxer before fighting concern with hyper nutrition at least if compare boxer’s need with nutrition it shows 0.05 percentages.

The objectives of this research were to study the effect of temperature on the roasted of paddy Sungyod Phatthalung rice with moisture content up to 12 percentage for popped rice production. Nutritional values including protein fat ash moisture content antioxidant activity and anthocyanin compound were studies. The temperatures used in roasting popped rice were three levels of 200 220 and 240 degrees Celsius. The result showed that all three temperature levels does not different effected to amount of protein fat ash and moisture content in popped rice. It was not statistically significant difference (p<0.05. Whereas the amount of anthocyanin compound and antioxidant activity decreased as the temperature increased. Temperature of 200 degree Celsius had the highest of anthocyanin and antioxidant activity showed 2.73 and 76.95 percentage respectively. It was statistically significant difference (p>0.05). The nutritional values in popped rice were lower than start paddy rice. The experiment showed that temperature was effected to reduced of nutritional values. Temperature range of studied indicated minimum decrease nutrition values of anthocyanin and antioxidant activity for the roasted popped rice was 200 degree Celsius.