The objectives of the research were : firstly to increase value of textile waste for household products : one set made from rags and the other from rag’s thread and to make the first model of the household products and souvenirs secondly to survey the satisfaction of the target group towards those products. To launch the research 5 styles of 11 products of each set were designed and made .The products were lamps cushions seats tablecloths mats wall-hangings bed sheets multi -purpose boxes shoes hats and handbags. Afterwards all of those products 110 pieces were brought to 5 experts for their 3 styles optimal selections of each set. Therefore 66 pieces of the selected products from the experts was brought to ask for the satisfaction from 100 persons of the target group that obtained by accidental sampling of statistically method. And the data was analyzed by frequency percentage mean and standard deviation. And the results of the study found that the target group satisfied all of the products in the utility of textile waste increasing value at the highest level. And their contentment were at high level to very high level in products from rags were handbags multi -purpose boxes bed sheets hats mats and seats and the other from rag’s thread were cushions handbags lamps bed sheets hats mats and seats.

“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.

Ice cream is a kind of sweets that is popular worldwide. For years ice cream has been continuously developed to meet various consumer satisfactions. Nowadays people are more concerning about health. Ice-cream is then added with some herb into ingredients to build more nutrition and to be healthy. Aloe Vera is a plant full of water containment. It also heals wound of fire hot water scalds persistent wound and appetite wound. Moreover Aloe Vera has its potential to instant product development in the forms of medicine food and cosmetics. The development purpose of yogurt ice cream with Aloe Vera added is to study the proper quantity of Aloe Vera in the yogurt ice cream along with the quality of Yogurt ice cream with Aloe Vera added product throughout the consumer’s satisfactions of the product as well. After the study of Aloe Vera chemical properties it indicates that each 100 grams of Aloe Vera has 3.20 kcal of energy 0.80 percent of carbohydrate less than 1.25 percent of protein 0.20 percent of ashes 99.0 percent of humidity and 0.64 percent of fiber. The study of production process indicates that the proper quantity of yogurt and Aloe Vera to add in the product of yoghurt ice cream with Aloe Vera added are yogurt at 60 percent and Aloe Vera at 50 percent. The study of physical side of quality indicates that the yogurt ice cream with Aloe Vera added has an increasing viscosity rate up to 1525 cps. color level at L* 91.98 a* -0.48 b* 14.28 infusible solid at 26.4 brix degrees. The melting rate of yoghurt ice cream with Aloe Vera added is at 67.90 and overrun rate is at 72.76. The study of chemical properties show that each 100 grams of yogurt ice cream with Aloe Vera added gives 147 kcal of energy 15.4 percent of carbohydrate 2.04 of protein 8.55 percent of fat 73.6 percent of humidity 0.42 percent of fiber and 0.46 percent of ashes. After proceeding yoghurt ice cream with Aloe Vera added to consumer test to research consumer’s satisfactions and to study marketing tendency for sale the target group is general amount of 200 persons. The study shows that the acceptance of consumer is in the level of high to highest.

Development of Liquid Soap with Banana Peel Pulp. We have studied the process of developing a recipe and product processing pulp peel bananas: banana peel and pulp of 3levels which take data from a survey of consumer behavior to suit the application. Andhave studied the sensory quality of the products liquid soap mixed pulp banana peel on 3 levels 5: 48.6 10 43.6 and 15 38.6% indicated that test scores give the formula 2 (20:10). in terms of color homogeneity. And texture (thick) overall. Levels like moderately to like verymuch. In terms of cleansing and smell no different at a statistically significant (p> 0.05) werethen tested for quality physical found that Liquid Soap with Banana Peel Pulp Formula 10:43.6% of the color. lightness (L *) was 59.6 ± 0.01 redness (a *) was -0.42 ± 0.01 andyellowness (b *) were 1.31 ± 0.01 which liquid soap is opaque. Because of the banana pulp is mixed in liquid viscosity in the 2584 Point Centrino bubble volume 370 ml and the water chemistry. The pH value of 6.52 ± 00.1 in the pH range 5-8 Thai Community Product Standard. Microbiological quality The shelf life of the product liquid membrane banana: banana peel and pulp. Store in a sealed jar per piece. Kept at room temperature The products were analyzed analyzed microbiological quality. Therefore the total plate count And yeast and mold By sampling every 1 week for a period of 8 weeks the total plate count<10 (CFU / g) Clostridium spp. Was not found Staphylococcus aureus None Streptococcusspp. Did not find Salmonella spp. Did not find Pseudomonas aeruginosa is found Coliform bacteria less. 3 MPN per gram Escherichai coli has been found safe for consumption. The resort complying with (TCPS. 95/2552) is to be a Thai Community Product Standard LiquidSoap of bacteria must be less than 1000 colonies per gram. Or cubic centimeters Meet ThaiCommunity Product Standard Liquid Soap education acceptable to the liquid membranebanana: banana peel and pulp were found to have a moderate satisfaction. Irritation andfeeling 100 percent.