A system response of a near infrared (NIR) instrument sometimes changes depending on measuring conditions such as warming up time room temperature and the others. In the last peach experiment we measured NIR spectra over 3 days and spectral differences were observed between spectra measured at the first day and those at the second and third days. Therefore a simple method of system response compensation was examined. As a result of principle component analysis (PCA) of second derivative (2D) spectra of peaches samples were separated into two groups the first-day measured samples and the second and third-day measured ones on the plane consisted of PC1 and PC2. On the hypothesis that average 2D spectrum of each group should be almost the same the difference of the average 2D spectra (2D spectrum) was calculated. Using 2D spectrum 2D spectra of the first-day samples were adjusted to those of the other samples. The data set including the adjusted one is called “compensated 2D data set” hereafter as compared with “original 2D data set”. As results of partial least square (PLS) regressions based on the original and compensated 2D data sets and Brix value of peaches good SEPs of 0.98 °Brix for both cases could be obtained. The number of factors for the calibration model in case of compensated 2D data set was smaller than that in case of original one. It was concluded that the method using 2D spectrum could be used to compensate the difference of system response of an NIR instrument.

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent 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 seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than 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. Keywords: durian seed Thai dessert

The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

The purpose of this research were 1) to study the application of sufficiency economy philosophy in business small and middle 2) to compare the sufficiency economy philosophy levels of business on economic social environment culture good governance and Balanced Scorecard 3) to compare the sufficiency economy philosophy performance among business with different grade levels. The samples were small and middle business in Bangkok and near Bangkok. The sample size with 350 answered the questionnaires with and another group with 15 business were interviewed. The research instruments were a set of questionnaire with a reliability of 0.9210 and an interview form . The data form the questionnaires were analyzed by frequency distributions percentage mean standard deviation and one way ANOVA and the data from interview form were analyzed by frequency distributions. The findings of the study were: I) Sufficiency economy philosophy application among small and middle business were high sequently form their practices as follows: economic social good governance and Balanced Scorc Card 2) Performance on sufficiency economy philosophy application in business of small and middle were significantly different at 0.05 level when comparing in different aspects. 3) Sufficiency economy philosophy performance level of business in each grade levels were not significantly different at 0.05 levels.