This research had the following objectives: 1) To compare roasted and fried Sangyod rice grain products. 2) To find proper proportion of puffed Sangyod rice grains to other seeds. 3) To find storage life of puffed Sangyod rice grains mixed with other seeds product. 4) To calculate cost of production of oil free puffed Sangyod rice grains mixed with other seeds product. Results found that physical properties of roasted Sangyod rice grains puffed and expand better than the fried ones. Consumers preferred the roasted grains to the fried oned because less oil was consumed which was good for health. In developing puffed Sangyod rice grain product Consumers accepted the second formular of 50:50 proportion of puffed Sangyod rice grains to other seeds better than the other proportion of 30:70 and 70:30. The results were statistically significant. This formular was used in storage life study. Results found that the product can be kept 7 days at ordinary room temperature Microbial growth was observed every two days. Mold and yeast counts and water activity were studied. No mold nor yeast were found in day 0 water ativity was 0.58. No mold nor yeast were found for 7 days. Cost of production of puffed Sangyod rice grain mixed with other seeds product was calculated. The material cost was 95 Bahts. 30% processing codt was 29 Bahts for 50 pieces of product. The average cost per piece was 2.10 Bahts.

The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then cow’s milk was substituted with Murrah milk in the ratio of 100%:0% 50%:50% and 0%:100%. According to the sensory quality assessment the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10% 15% and 20% respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy protein calcium and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results 81.33% of participants approved of the Murrah milk caramel custard. Also 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.

The purpose of this project were to study floor lamp from indigo dyed fabric process of condominium. The researcher were interested in floor lamp from indigo dyed fabric product that could be used practically and beautiful. It were inspired by the mangrove tree root that grew out of the trunk to adhere. It made the mangrove tree root shape look like legs outstretched to suit for making it. The result of the floor lamp from indigo dyed fabric design were the shape obtained from the root of the mangrove to make the floor lamp from indigo dyed fabric design for use. It found that the floor lamp indigo dyed fabric could be used in residential condominium as well. There was a light that was not too dull or translucent when the light turned off. It would be beautiful when turned on to make the color and pattern more sharply.

This project was to design and development of indigo dyeing bag for men. The objective were to study the pattern and type of bag in order to get a new one and allow consumers to choose more that it were a folk wisdom that had a long time. There was an own identity and the villagers occupation. Setting it inspired in the pattern design from the overlapping curves of mountains. The color tones used in the set of indigo dyed bag design were to use cool tones. The materials used to make the bag consist of indigo dyed fabric genuine bull leather zipper mesh fabric adhesive fabric elastic magnetic button lining and pincer string bag lock. The bag strap used nylon string fabric to strength. The opinion assessment to the backpacks chest bag waist bag and belt bag from the indigo dyed fabric in Sakon Nakhon province. The sample group responded the following questionnaire: Bringing the indigo fabric to make the suitable product was the most 59 percent. The suitable materials were the most 42 percent. The suitable product shape was the most 55 percent. The suitable colors were the most 64 percent. The durability usage was the most 52 percent

This project was to design and development of living set product from indigo dyed fabric. The purpose were to study the properties of indigo dyed fabric that could be processed into products and to design and develop living room products from indigo dyed fabric by questionnaires for 100 sample people who interested in indigo dyed fabrics at Chatuchak Market. From the information study to dyeing cotton with natural indigo. Normally villagers had brought the woven indigo dyed fabrics to sell people who interested in fabric dyeing or were processed into textile products for consumers need such as Sarong blouse suit and bag. The researchers studied to bring their own identity woven indigo-dyed to blend the living set design with indigo dyed fabric to match lifestyle that it was so popular today. The questionnaire of opinions to the living set design from indigo dyed fabric in Sakon Nakhon Province. It used 100 sample people who interested in textile products at Chatuchak Market. Tools used for questionnaires. Data were collected by interview. Statistics were used percentage. The results found that the analysis assessed on the material product shape and strength. Using indigo dyed fabrics with silk fibers to the products were suitable for the highest at 63 percent. The materials were suitable for the highest at 58 percent. The suitability of product shape was the highest at 79 percent. The most suitable color was 61 percent. The proper fastness usage was the highest at 52 percent.