The objectives of the research are (1) to study the exposure of weather forecast program in Bangkok and (2) to study the format and presentation of popular TV weather forecasts in Bangkok. The study is mixed methodology. The quantitative data shows that (1) Bangkok respondents exposed to weather forecast program from Channel 7 the most. The frequency of exposure is in high level because they wanted to follow the daily weather forecast to be prepared for any natural disaster. (2) The format of TV weather forecasts which received the popularity from Bangkok respondents is the mixed format of new reporting and drama conveying by a gesture and acting of a news reporter or a drama character with a written script. The hypothesis test indicates that (1) Respondents in different age and occupation show different frequency in weather forecast exposure (2) Respondents in different age education and occupation have a different exposure in weather forecast programs. (3) Respondents in different age education and occupation prefer different weather forecast programs (4) Respondents in different educational and occupation prefer different content of weather forecasts. (5) Respondents in different age education and occupation have a different preference in news reporters. (6) Respondents in different age education and occupation have a different preference in reporting locations. (7) Respondents in different age and occupation have a different preference in graphic design. (8) Respondents in different age and occupation have a different preference in sound effects. And (9) Respondents in different age education and occupation favour in participate differently in weather forecast news. The qualitative data shows that (1) Teenager and adult respondents prefer both presentations of news reporting format and the mixture format of new reporting and drama whereas elderly respondents only prefer the mixture of news reporting and drama format. (2) The content of weather forecast news should have a variety that is not only to provide weather forecasts of 6-24 hours and disaster warning but also provide other contents of weather condition or daily life tips. (3) The element of weather forecast news should be completed appropriate and modern. A news reporter should have a good personality and understanding the content with a comfortable voice and clear pronunciation. A news photo should reflect a real situation and look interesting. Also a photo should be clear and bright. Whereas graphic of wording still and moving photo should be created with creativity clear and beautiful. Sound effect and music should be selected carefully to create colorful mood of weather forecast news.

The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White Powderin 3 levels that are 4 6 and 8 percent of weight coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05The research shows that 8 percent of Egg White Powder in the best substituted amount as an ingredient of KhanomBunga buda by the appearance color flavor teste texture and overall the average points are 7.86 7.84 7.797.72 7.76 and7.93respectively. The analysis of variances and Range Test are significant difference in the level ofstatistical 0.05 Study the nutritional value of Khanom Bunga Buda 100 grams is 356 calories of energy Moisture content of 20 percentCarbohydrates 62.9 percent 8.91 percent proteinFat 7.92 percent and 3.77 percent fiber.

“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice 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 Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

“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.