This study demonstrates a new concept of salted yolks processing using only the yolk directly with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt 10 and 20% of maltodextrin) and salting time (0-5 days) resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*) while a higher red index (p<0.05) of salted yolk. Moreover salted yolk has higher hardness cohesiveness gumminess and chewiness while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble which has 4 different levels consist of 25 percent 50 percent 75 percent and 100 Percent and to study the flax seed supplementation in Bubble which has 4 different levels consist of 3 percent 6 percent 9 percent and 12 Percent by using the method of randomized complete block design or RCBD. This experimental plan will help assess the sensory quality in appearance color smell taste texture and overall preference by using 9 “Point Hedonic Scale” method. This experimental study used 80 people to test the flavor consist of lecturers and food and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average (𝑥̅) to Analysis of Variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT). Results from the study of grass jelly juice to substitute water in bubble tasters rated Formula 3 for the highest acceptance for color taste texture and overall preference. The average score was 7.98 7.90 7.91 and 7.89 respectively. The tasters rated the highest acceptance score for Formula 2 in flavor with an average score of 7.73 and appearance. The tasters gave the highest acceptance at Formula 4 with an average of 8.02. When analyzed and compared the mean differences it was found that appearance and color when comparing the mean differences it was found that the appearance and color were statistically significant (P≤0.05) in aroma taste texture and overall preference. There was no significant difference (P> 0.05) Results from study of flax seed supplementation in Bubble tasters rated Recipe 1 for the highest acceptance for aroma and taste with a mean score of 7.92 and 7.92 respectively for appearance color and overall preference. 8.06 and 7.95 respectively texture. The tasters rated the same score between Formula 1 and Formula 2 with a mean score of 7.94. when analyzing and comparing the mean difference it was found that Appearance color smell taste and texture There was a statistically significant difference (P≤0.05).

This research is an experimental research. To study the pineapple chili falls size to develop a product ready for consumption adds value to the products. By studying the types of chili chili 3 chili hell catfish. Chili fish meal by studying the basic formulas for each type of chili. Then the basic formula of chili hell. Spicy Catfish Chili fish meal which has been recognized by the panelists was conducted right amount of pineapple led to replace the dried shrimp in chili hell. Replace meat in chili catfish catfish. Meat and substituted fish meal in fish sauce. At 25 percent 50 and 75. The experiment was a randomized complete block (Randomized Complete Block Design RCBD) then the result of sensory quality in appearance color aroma taste texture and overall liking with tasting A credit rating of nine (9-Point Hedonic Scale) used a sample of 30 students a teacher and students in food and nutrition. Faculty of Economics Rajamangala University of Technology Phra Nakhon. The sensory evaluation. In volume 4 different levels: 0 25 50 and 75 percent of pineapple were: 1) Hell pineapple chili 75 percent most in the appearance color aroma taste texture and overall liking. Which averaged 8.57 8.30 8.53 8.43 8.30 and 8.40 respectively in preference 2) pineapple curry fish meal. The panelists acknowledged that the 75 percent most of the appearance color aroma taste texture and overall liking. Which averaged 8.30 8.20 8.20 8.33 8.13 and 8.20 respectively in preference 3) pineapple curry catfish. The panelists acknowledged that the 75 percent most of the appearance color aroma taste texture and overall liking. Which averaged 8.47 8.33 8.53 8.33 8.13 and 8. 40 respectively in the revelry. The researchers chose to use renewable pineapple smoothie dried fish meat and fish at 75 percent a formula to determine the proper replacement of a pineapple curry catfish in hell. Chili fish meal Spicy Catfish Since it is a formula that has been the most respected in all aspects. Including appearance color aroma taste texture and overall liking. It looks good tastes good and sweet pineapple is good.

The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes roasted chili paste lohng reuua paste Tamarind chili paste. study physical properties and chemical properties of product and consumer test studies in cassava products affective. in order that transfer technology of development products to the community. The study process to destroy cyanide in cassava before to use in products of pastes. The steaming process in cassava is the low dose of cyanide 18.9 ppm. Studies using cassava to produce 4 types of pastes. The average score of tha dang pastes supplement of cassava 15 percentage in terms of appearance color taste texture and overall liking. The average score was 7.20.7.30.7.00.7.20 and 7.50. This is a preference at a moderate level. Sensory evaluation of roasted paste supplement of cassava 40 percent in terms of appearance color taste texture and overall liking. The average score was 7.86 8.05 7.79 7.86 7.71 and 7.79 This is a preference at a moderate level. Sensory evaluation of lohng reuua paste supplement of cassava 10 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.30 6.70 7.00 7.50 7.30 and 7.25. This is a preference small and medium-like. Sensory evaluation of tamarind paste supplement of cassava 20 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.40 7.15 7.15 7.20 7.20 and 7.50. there is a preference moderate inclination. When all 4 types of products were tested for physical chemical and microbiological. we found increasing the amount of cassava in products has affect the color of the products and increase of fat and fiber in the products. All 4 types of cassava products of biomass are no harmful by Thai Industrial Standards Institute. The study on consumer acceptance of the products cassava paste the 4 types. The consumers test responded to the questionnaire were female. The age of the respondents is 21-30year and occupation of the respondents are students. Most of the revenue will be at 10001-15000 baht. The consumers liking the product in rate like very much to like most and accept all 4 types of cassava products. Most consumers buy for storing themselves including buying as souvenirs. The price of products in consumers agree on the price of 35 baht.