This research has objectives 1) to study about personal factors of bakery buyers; 2) to study about behavior of selection to buy bakery of consumers; 3) to study about marketing factors affecting behavior of selecting to buy bakery of consumers; 4) to study regarding relations between personal factors and behavior of selecting to buy bakery of consumers and 5) to study the relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province. Sample group contained buyers of bakery in Mueang Nonthaburi District Nonthaburi Province numbering 400 buyers. Research tools are questionnaires. Statistics used in analysis of data comprised frequency percentage mean standard deviation and chi-square. The researcher analyzed the statistic information by using computer programs. The research result found that : 1) most consumers were female aged below 20 years education was in Bachelors Degree; most were school students and university students having average income per month for 10001-20000 Baht; 2) behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that most consumers selected to buy bakery from beverage and bakery shop. Type of bakery selected to buy was bread. The reasons to use bakery shop service were that bakery was delicious. Opportunity to select for buying bakery was to consume by themselves. The period for selecting to buy was 15.00-18.00 hours. Expense in buying bakery in average per time for 51-100 Baht. Frequency in using bakery shop service was 1-2 weeks per time; 3) the factor of marketing towards selection to buy bakery of consumers. In the overview the evaluation result was in much decision. When each aspect was considered it was found that in the aspect of products and in the aspect of service providing process the result was in the most level and the aspect of distribution price and marketing promotion were in much level; 4) relations between personal factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that gender age education level occupation and average income per month had relations having statistical significance at level of .05 and 5) relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that the aspect of product price distribution marketing promotion and aspect of service providing process had relations with statistical significance at level of .05.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.

The objectives of this research were to; 1) the personal factors. 2) the behaviors of Fast Food Consumption 3) to study the correlation between personal factors Knowledge and the behaviors of Fast Food consumption of High School Student At Srinagarindra The Princess Mother School Phuket. The population of this research consisted of 965 High School Student At Srinagarindra The Princess Mother School Phuket. Amount of sample size was 276 students which were selected by stratified random sampling; questionnaires and tests were used to collected data. Data were gathered though statistically analyzed by frequency percentage and Chi-square test. It was found that most of the sample groups were female (65.5%) aged 16-17 years old (74.3 %) who were studying upper secondary school (38.1%) Buddhism (83.3%) average earning of 50 – 100 baht (52.9%) daily and the average monthly income of family 10001 – 20000 baht (35.9%). Knowledge of fast food at the moderate level (57.6%). Most of sample groups like Full Meal Fast Food (83.0%) that cause of taste of foods (46.4%) The most favorite menu was fries chicken(33.0%) about 91 persons spent about 101 -200 baht per time. The most of sample groups choose KFC (60.1%). Channel is Facebook (49.6%) and variety of price (35.9%). The result of behavior in fast food consumption of Upper Secondary School It was also found; the consumption expenditure per time correlated with gender level of education correlated with type of food menus and prices. The amount average daily earning correlated with channel of news. Average income family monthly correlated with reason to choose and the consumption expenditure per time. Knowledge of fast food correlated with place and channel of news. Knowledge of fast food was found at 0.05 significant had relations to places and channel of news (p<0.05).

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.

The purpose of this research was to: 1) to study the Thai Khon dress. 2) to design and develop the printed pattern for the casual wear in a graphic style using the unique Thai costume. 3) to study consumer satisfaction of develop of the printed patterns for casual wear in graphic by using the identity of the costume Khon Thai. The instruments used in this study were 27 patterns 27 styles 9 pattern prototype products and a satisfaction questionnaire. The samples were students and staff aged between 20-40 years at Rajamangala University of Technology Phra Nakhon (Chotiwat Center) used 345 purposive sampling methods. The method of determining the size of the sample by Taro Yamane method was at a level of confidence of 95% and the assumption was that the individual factors were different the level of satisfaction with the printed pattern for the casual wear in the graphic format different to inquire and analyze different personal factors. The research found that the samples were 20-25 year old female single status bachelor’s degree students with less than 15000 baht. There were reasons to choose a printed outfit for casual wear or printed outfit: from personal favorite aesthetics modern style with the frequency of purchase every 3 months. The agenda of wearing was a common opportunity price less than 500 baht per person and with the decision to buy by oneself. The design of printed motifs inspired by Thai Khon costumes with the highest level of satisfaction was the monkey print. The satisfaction with the printed pattern of casual shirt (TOP): the highest level of satisfaction was the monkey printed motif the second was the giant and then the leading actor and actress respectively. The satisfaction with the printed pattern of casual shirt (BOTTOM): the highest level of satisfaction was the monkey printed motif the second was the giant and then the leading actor and actress respectively. The satisfaction with the printed pattern of casual wear (DRESS): the highest level of satisfaction was the monkey the second was then the leading actor and actress and the giant respectively. The differences in personal factors on the satisfaction of printed patterns for casual wear in graphic form were by gender age occupation average income and different education as well as the satisfaction to printed patterns for casual wear with different graphical styles.