This project was to design and development of Satin Silk for applying innovative Thai fabric with Jacquard (JACQUARD). This purposed to study and develop of satin silk pattern with Jacquard (JACQUARD) to be effective. There are 4 steps as follows:1) Study the traditional satin silk production process by database study pattern color and pattern including the satin silk woven process that was related during of time to complicate satin silk woven process 2) Apply the data and design the satin silk pattern on the computer program (CROSS STITICH) 3) Transfer the knowledge extend the folk wisdom and publicize the usage of satin silk woven method that applied by Jacquard (JACQUARD to the group of satin silk community enterprise at Ban Phon Phon subdistrict Kham Muang Kalasin District Kalasin province to promote and preserve satin silk indigenous fabric 4) produced the serpent striped of satin silk woven that called two color of satin silk that had consisted the main pattern separated striped pattern and fringed bouquet pattern. The study found that satin silk woven by Jacquard (JACQUARD) can reduce problems in various areas. There were 1) Reduce the manual labor raised the heddle that usually used 3 persons including the weaver to raise it while the Jacquard (JACQUARD) could controlled the heddle by only one person 2) Reduce the time to weave less 3-5 times when compared to the length of fabric with a width equal. 3) Reduce the woven process problem could be continuously and could be changed woven pattern quickly without to go up the heddle or collected by applying Thai fabric with the innovative Jacquard (JACQUARD). It made to reduce some work could be woven special satin silk pattern and conserve traditional pattern to result in satisfaction of the consumer group to gain popularity expand the market add new consumer groups and brought the fabric to top in costume and apparel accessories textile product.

The purpose of this project is to design and tailor a multi-purpose artificial fur coat for women and to evaluate the satisfaction of a multi-purpose artificial fur coat for women consisting of a long fiber artificial fur coat. And two short fiber artificial fur coats. Asked about the satisfaction with the versatile artificial fur coat for students of Rajamangala University of Technology Phra Nakhon. Faculty of Textile and Fashion Design Department of Clothing Technology Between grade 1-4 number 40 statistics using frequency values percentage values mean standard deviation The results of the study of two sets of versatile fur coats for women namely long-fiber artificial fur coats and short-fiber artificial fur coats were found in 40 respondents. On each side it was found that in the form of both products the design was at the highest level with an average of 4.60 and the suitability of the product was at the highest level with an average of 4.55 respectively. The overall picture of the product is at the highest level with an average of 4.60. The use is at a high level with an average of 4.35 and the ease of use is at a high level with an average of 4.13 respectively. Summary of the evaluation results of the two products short fiber artificial fur coats are more popular as follows. The beauty and modernity is at a high level with an average value of 4.58. The type of fabric and the surface is at a high level with an average of 4.45 and the use of finishing materials is at a high level with an average of 4.45 respectively and a long fiber artificial fur coat The beauty and modernity is at a high level with an average value of 4.45. The use of finishing materials is at a high level with an average of 4.30 and the type of fabric and the surface is at a high level with an average of 4.20 respectively.

The purposes of this research were: 1) to developed innovative style Gentleman Bag from Karen Cloth Lamphun and 2) to transfer the technology from innovative style of Gentleman Bag from Karen Cloth to develop the community product standards. A sample was selected from tourists in Lamphun drawn from Purposive sampling including 100 people and 20 Karen weavers from Phrabat Huai Tom Community Na Sai Subdistrict Lamphun Province. The instruments used in this study were satisfaction questionnaires of Gentleman Bag from Karen Cloth Lamphun and 5 styles of products from Gentleman Bag from Karen Cloth Lamphun. The statistics used in data analysis were percentage mean and standard deviation. The results of this research showed that most of the tourists are male aged between 36 - 45 years civil servant and state enterprise employee. The satisfaction with the Gentleman Bag from Karen Cloth was in the highest level the highest average was the exquisiteness of the product followed by the durability of the product the size of the product is suitable for use decorative materials and product performance. The transfer of technology from the innovation of the gentleman bag from Karen Cloth Lamphun province was to develop the standard of community products found that weavers in Phrabat Huai Tom Community Group Na Sai Subdistrict Li District Lamphun Province have knowledge and understanding of prototype of gentlemans bag products from all 5 styles of Karen weaving. So the pattern can be cut and sewed correctly according to the prototype. And has guidelines to set standards for products for use as a basis for certification and quality assurance for consumers.

The purpose of the research entitled product development of imitation milkfrom Water Caltrop was to study the formulas and production processes of milkimitation products from Water Caltrop to study the quality changing during storageand to study consumer acceptability of this product. The results of the study offormulas and processes and conducted tests on chemical composition physicalquality microbial quantity and sensory evaluation found that suitable for preparingmilk from Water caltrop to be used in the production of milk imitation products fromWater caltrop Is the amount of water chestnut: water in the ratio 1: 2.5 (weight: weight).The amount of xanthan gum which is used as an appropriate stabilizer is 0.1 % of thetotal ingredient and effect to the product has the same texture and not separate thelayer. After storage at 5±1°C for 9 days this product was shown to be safe forconsumption. The developed product was 29.22 kcal/100g and protein fat andcarbohydrate content were 3.37 0.22 and 3.42 respectively. The consumer giving themost importance to the health benefits and the Novelty or products. All of consumerwere accepted on the product for beneficial of health. The consumers test resultindicated the most consumer accepted the product at the moderate level and 82% of them were interested in buying at 20 baht per 189 ml glass bottle of the product.

The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.