The summary of females living in Bangkok was as follows: results from the research shows that out of the 400 participants a large proportion were aged between 23 - 30 year’s old who held a Bachelor’s degree and worked in private sector earning approximately between 10000 to 18000 THB per month. If purchased through a sales person a customer has the privilege to compare products and make informed decision. Also if products are on sale the customer may buy extra items and pay at the counter (otherwise it is purchased through online stores for example: Lazada). The overall participants who decided to purchase lingerie were also at a somewhat moderate level. Participants who decided to purchase lingerie were found to place the most importance on the sales person and the level of service they received. As it’s expected all participants differ in terms of their age education occupation and income. In terms of buying patterns education was the factor with the most influence in correlation with the initial hypothesis. However in terms of other factors such as age occupation and income the differences in these groups and the impact upon their buying habits which deviated from the initial hypothesis. In terms of IMC age was the factor most affected by the use of it in correlation with the initial hypothesis. Other factors such as education occupation and income which again differed from the initial hypothesis. The factors of IMC that relate to advertising are the salesperson themselves; the service they provide to their customers sales promotions special events to promote the product and direct selling. These factors affect the behavior and buying decisions of women’s lingerie which is in accordance with the hypothesis.

Nata de coco rich in high dietary cellulose microfiber of low calories and thus suitable to be promoted as healthy drink is derived from bacterial fermentation of coconut water (an agricultural by-product). In this study the optimal amount of nata de coco to be added to mao juice was investigated. Nata de coco was produced by using Acetobacter xylinum TISTR 86 cultured at 30oC for 15 days in a plastic box containing culture medium which was composed of 92.5% coconut juice 0.5% ammonium sulfate 5.0% sucrose and 2.0% vinegar. Hedonic scale (1-9 point) sensory evaluation was used to select the optimal ratio of nata de coco from the 3 ratios of 5 10 and 15% to be added to mao juice. Based on taste and overall liking the most favorable mixture is to add nata de coco of 10% to mao juice. Finally the chemical physical and microorganism properties of mao juice with nata de coco in a 180 ml clear-glass bottle were measured after it was stored at room temperature for 1 month. This mixture product was found to beneficially contain fiber two times the amount of that of sole mao juice. The result suggests that these variable parameters of mixture product were accepted base on the Thai Community Product Standard (486/2547).

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.

The objective of this research to study the process of durian rind including of tart Danish pastry cookies Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer acceptance (Consumer test) on food products from durian rind. Bakery products used in the trial including tart Danish pastry cookies Brownie and breadstick. The substitution of wheat flour with durian peel powder products bakery substitute at 0 percent to 30 percent panelists recognized that the 0 percent to 10 percent except sample brownies that taste to recognize. However the replacement of 30 per cent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian peel powder supplementation resulted in increased amount of fiber which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries 100 by means of random chance that the test of more than 80 percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer.

This research is Design and development of banana fiber textiles with graphic printing and decoration Nano innovation to the Economic Communities Commercial The purpose of this research were 1) study the fundamental properties of banana fiber textiles with graphic printing and decoration Nano innovation on products 2) to design and develop products of banana fiber textiles with graphic printing and decoration Nano innovation 3) to produce the women handbags prototypes products of banana fabric with graphic printing and decoration Nano innovation to the Economic Communities Commercial. 4) to assess the opinion of the women handbags products of banana fabric by Questionnaire of user’s 5) to transfers knowledge of product design from banana fabric by printing graphics and decoration nanotechnology innovations. Economic development to commercialization. To be useful in the design and development of the product forward. Research tools are 1) the three graphic design drafts and create five women handbags prototypes product 2) Questionnaire of user’s opinion : an assessment of the design and the satisfaction of users of 25 people to inquiries random coincidence. Using the percentage and averages 3) implementation of knowledge transfer to the community of interest 17 – 18 September 2016 at the Chedi district office in Suphanburi province total 25 people including community enterprise Various womens groups And others interested in the surrounding area 4) Questionnaire of consumers satisfaction : the assessment of satisfaction of participants to design and develop products from banana fibers by printing graphics and decoration nanotechnology innovations. Data were analyzed using the statistical average of the results as table and descriptive. The results were as follows: 1) Innovative nano-fiber cloth decorated banana fabric can be antibacterial at 99.95% and staphylococcus bacteria klebsiella pneumonia at 99.93% and water reflection / water level of 80 percent water which can be absorbed into the cloth and wet it a bit. 2) The mostly respondents were female aged 21-25 years students earn less than 15000 baht in the inquiry satisfaction of consumers on the use of products from cotton banana fiber with printing. graphic and decorative nanotechnology innovation. All have beensatisfied at maximum average and highest level of satisfaction that with an average 4.91 percent to 98.24 satisfaction is at the highest level. 3) Execution Technology The workshop schedule for the two-day workshop on 17 - 18 September 2559 at the Chedi district office in Suphanburi province 25 people including community enterprise. Various womens groups and interested parties within the surrounding area. Most of the participants were satisfied with the level in most every question.