Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

Tofu powder is the product from ground dried tofu which can be used as an alternative protein source.pre-emulsion from the mixtures of tofu powder and oil were prepared.The effect of per-emulsion(4050 and 60 % of surimi weight) on the qualities of fish tofu were elucidated. The pre-emulsion could be added to fish tofu at 60% of surimi weight.The result of sensory test showed that overall acceptance from panelists of this fish tofu was signlficantly. When the pre-rmulsion was added to fish ball (506070 and 80% of surimi weight) the pre-emulion could be added to fish ball at 80 % of surimi weight.The result of sensory test showed that overall acceptance from panellsts of fish ball was significantly.

The objectives of this research are ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that influence their behaviors. Questionnaires were used as a tool for collecting the data and the data was analyzed using percentage mean standard deviation t-test f-test and Pearson correlation (r) Most of the responders of this research are female. Age group is between 51-60 years old. Height group is between 151-160 centimeters. Weight group is between 51-60 kilograms. The majority of their salaries are between 28001-33000 Baht. The level of personal sickness is low. The level of understanding of how to consume healthy food is high. The attitude of consuming healthy food is high level. But the behavior of consuming healthy food is mostly at moderate level According to the study of relationship between the individual of personal factor and health care factor. The results are: there is relationship between sex and behavior of consuming healthy food statistically significant at the .05 level. Moreover the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher that impact to their behavior show knowledge and attitude have relationship to behavior to consume healthy food statistically significant at the .05 level

The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher in Nonthaburi that influenced their behaviors. Questionnaires were used as a tool for collecting the data and the data was analyzed by using percentage mean standard deviation t-test f-test and Pearson correlation (r). Most of the responders of this research were female. Age group was between 51-60 years old. Height group was between 151-160 centimeters. Weight group was between 51-60 kilograms. The majority of their salaries were between 28001-33000 Baht. The level of personnel sickness was low. The level of understanding of how to consume healthy food was high. The attitude of consuming healthy food was high level. But the behavior of consuming healthy food was mostly at moderate level. According to the study of relationship between the individual of personal factor and health care factor the results were: there was relationship between sex and behavior of consuming healthy food statistically significant at the .05 level. Moreover the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher showed that it had an impact on their behavior which was statically significant at the .05 level.

This research aims to study the demographic characteristics affecting the decision-making of the working-age group in Ratchathewi District Bangkok Thailand to buy clean food and examine the marketing mix influencing their decision-making. The study population comprised 68635 people aged between 21 and 59 years in the group mentioned above. The sample consisted of 397 people. Descriptive statistics frequency percentage mean and standard deviation (SD) and inferential statistics i.e. independent samples t-test one-way ANOVA Pearson correlation coefficient analysis and multiple regression analysis were used to analyze the collected data. The research results illustrated that demographic factors like the different ages and educational backgrounds caused differences in the decision-making to buy clean food at a statistically significant level of 0.05. Moreover the marketing mix involving product price and promotion positively impacted the overall decision-making to buy clean food. It also positively affected the decision process of the need arousal or problem recognition (ND) information search (IS) evaluation of alternatives (EA) purchasing decision (PD) and post-purchase behavior (PB). Furthermore the place positively impacted the overall decision-making only in the PB process. Since the product price and promotion affected each aspect of the decisionmaking process (ND IS EA PD and PB) it was recommended that the clean food shops should pay more attention to these aspects