The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste texture and overall preference the mean was 3.70 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*) yellowness (b*) and redness (a*) 50.61 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05

This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple which are 0 percent (control formula) white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart 50 percent 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance color smell taste texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste texture and overall liking. With an average 7.50 7.40 and 7.43 respectively At a moderate level. Regarding appearance and color tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance compare the differences. Found that the appearance color smell taste texture and overall liking. There is a statistically significant difference at the level of 0.05.

This research aims to study the relationship between corporate governance assessment and performance: A case study of listed companies in the Stock Exchange of Thailand. The data was collected from the Corporate Governance Report of Thai Listed Companies and the Thai Institute of Directors with excellent very good and good CG scores for five consecutive years. The data obtained was based on financial statements annual reports and annual registration statements (Form 56-1) from 2015 to 2019 for 214 companies in total. Descriptive and inferential statistics were used for data analysis i.e. Pearson’s correlation coefficient and multiple regression. The findings revealed that corporate governance i.e. the proportion of independent directors the proportion of managerial ownership CEO authority merging and the proportion of meeting attendance of the board had a positive relationship with the performance of listed companies with significance levels of 0.01 and 0.05. The measurement was based on gross profit margin (GPM) return on assets of shareholders return on sales (ROS) and earnings per share (EPS).

The research proposes to find an optimum ratio of solvent based white ink for flexible package development by studying and comparing the qualification of white ink on plastic film. The process consists of separating the white ink ratio into 5 sampling group ratios and then examining ink quality by its’ solid content and grinding. The viscosity is controlled in 16 second and then measured by Zahn’s cup no. 3. The sampling ink is printed and inspected printing quality by (1) E*ab and opacity on polyethylene terephthalate (PET) plastic film and oriented polypropylene (OPP) and (2) bond strength by extrusion. The result shows that sampling ink with hardener substances and ink and varnish ratio is at 90:10 certifies in all aspects compare with other sample. Indicators are the net present value (NPV) Benefit/Cost Ratio: B/C Ratio Pay Back Period and internal rate of return of investment (IRR). The Feasibility Study found that the projects are the net present value (NPV) of 5053593 baht payback period of 1 year 8 month and rate of return on investment (IRR) was 54.79 %. B/C ratio = 1.25