The purposes of this research were to study the properties of Tei Panan Root suitable for the development of home decor products inspired by Koh Yo woven fabric patterns to conduct the development of home decor from Tei Panan material and to study the satisfaction of experts with home decoration products from Tei Panan root material inspired by the Koh Yo woven fabric patterns. The research began by studying the properties of Tei Panan root material and developing Tei Panan root materials. The most suitable formula was selected. The properties of Tei Panan root material were evaluated to select the most suitable pattern. The researcher designed the home decoration from Tei Panan material inspired by Koh Yo woven fabric pattern dividing to 3 types of lamps including hanging lamps wall lamps and table lamps (3 forms for each type). Five experts were appointed to select the most suitable form for each type. Then home decoration products were created from Tei Panan root material inspired by Koh Yo woven fabric pattern by assigning 10 experts consisting of 5 textile experts and 5 design experts and the product satisfaction was inquired about. The results showed that in the development of properties of Tei Panan root material the most suitable formula was formula 3 and the most suitable pattern was Su Ban Ni Ka pattern (n= 3 60%). The result of the development of home decoration from Panan material inspired by Koh Yo woven fabric pattern classifying hanging lamp form 3 (n=4 80%) wall lamp form 2 (n= 3 60%)and table lamp form 3 (n=3 60%). All 10 experts were satisfied with the home decoration products from Tei Panan root material inspired by Koh Yo woven fabric pattern with highest level in all aspects of satisfaction such as materials design product usability and overall satisfaction with a mean score of 4.56.

From the development of broken-milled rice berry for the elderly to commercial overall it was found that there are 4 types of products that the elderly accept included 1.Ready to consume broken-milled rice berry with fried mackerel with shrimp paste sauce. 2. Ready to consume rich ingredient rice berry grains. 3. Ready to consume Stir died broken-milled rice berry with hot yellow curry paste. and 4.broken-milled rice berry burger. Found that the consumer rated the features in terms of color smell texture taste and the allover liking is very much to the most. The consumers gives the score of the product likelihood score 3 is highest. Nutrition studies of all four products which are 1.Ready to consume broken-milled rice berry with fried mackerel with shrimp paste sauce. 2. Ready to consume rich ingredient rice berry grains. 3. Ready to consume Stir died broken-milled rice berry with hot yellow curry paste. and 4.broken-milled rice berry burger found that: all four products are healthful and provide nutrients including essential and beneficial vitamins for elderly whether it be vitamin A D B12 K calcium Thymine Niacin phosphorus etc. Which these nutrients and vitamins cannot be synthesized by the body itself also inhibits the deterioration of the organs of the body and prevents various diseases that commonly occur in the elderly. And from microbiological examination for storage study by containing all four products in an opaque package with a list and can withstand over 110 degrees Celsius storage by temperature control does not exceed four degree Celsius for seven days. The results that within seven days there are no microorganisms yeast and mold have been found in four kinds of products which shows that storage by temperature control does not exceed four degree Celsius can be stored without harm to the consumers.

Food for children from broken to lose the wheat was in frozen chocolate cake from jasmine rice flour and substitute of yolk by mucilage of Basil seeds The study of chilled Mucilage. It was foundthat the tasting testers rated the preference in the formulation using freeze-thawed grapefruit seed for 2 days and then studied the physical qualities. Texture there was a statistically significant difference (p≤0.05) Product image it was found that the tasting testers rated their preference at 650 watts maximum temperature and then studied the physical qualities.of the texture quality. There was a statistically significant difference (p≤0.05) and chemical quality analysis. Moisture protein fat ash coarse fiber and carbohydrate content And fiber content More than market products Consumers accept the product of frozen chocolate cake from Jasmine Rice Flour and substitute Egg Yolk with Basil Musk Seed up to 99%. Flour crepes broken rice from Riceberry Add the rice Rice berry crepes deduct 50 percent broken rice from Rice berries are brighter and more reduced. Since Rice Rice berries are dark purple broken. Crepes made from rice Rice Rice Rice used Danbury Danbury deduct 100 percent brightness is reduced. Part of the red crepe of rice and broken rice berries increased statistically significantly (P≤0.05) possibly due to broken rice Rice berries are dark purple. Crepes rice broken rice with red berries that last weekend. The rice Rice Berry deduct 100 percent of the volume of baking products crepes of rice and broken rice 3: 1 1.5 and 2 percent by weight the color of Waterloo activity. The crepes of rice and broken rice berries. The color brightness (l *) and the water activity. The difference was statistically significant (P≤0.05) with crepes rice broken rice baking berries on volume increased from 1.5 to 2% of tests consumers found that consumers are women the highest percentage. 72 percent of consumers admit to produce only 74 percent Cream filling from broken rice The quality of the fiber Mucilage from Basil Seed from fresh and dry. not different Rate of soluble fiber from Mucilage from Basil Seed dry with moisture. with humidity ≤10% and aw not exceeding 0.6 packed in bags foil dose of 5 g as a physically similar to polyester Milliken Lake. e live in an amount of 20 g ratio of 1.7 the ratio of flour rice Berry: corn starch cream filling from broken rice mites Berry level (percentage) 100 0 panelists to rate the passion in every aspect of it. the best Thus the comparison of the physical and chemical qualities of rice with cream filling was broken spokes berries. Rice cracker The ratio of riceberry in Rice Cracker products non oil the panelists to rate the preference formulas with a ratio of stickey rice riceberry between 80: 20 percent: Most of the improvement of the production process Rice Cracker appropriate to Rice Cracker still there. Cooked and puffed as well not fried. Meet the news but that it looks no different from Rice Cracker a used frying process produces original Rice Cracker to shorten the cooling down from the previous two days then the kind of the icing on the right. rice Cracker products for enhancing the access of oil that has been sprinkled on cereal as scores of color flavor and taste than the formula used pineapple compote and toasted coconut. The microbiological quality of a product. Detected microorganisms less than 102 CFU/g and detected yeast and mold less than 10 CFU/g .

The research projects of Development of Thai Silk Scrap of “Panpum” by Thai Painting Technique. The purpose is as follow. 1) To study the product development process Thai Silk Scrap of “Panpum” . 2) To study the satisfaction of the target group on the product Thai Silk Scrap of “Panpum” . The results revealed that 1) The experts from 5 person commented that Development of Thai Silk Scrap of “panpum” by Thai Painting Technic from the sewing. It can be used in the field home economics for 3 persons but it can’t be used for 2 persons because the silk scrap was quite high Prices and also famous. Later Experts 4 persons give opinion that can development but 1 person give opinion that can not development because writing may not be clear. In writing Thai motifs on a piece of silk to be a variety of petals. 5 experts give opinion that was a conservation invention. Finally 5 experts give opinion that patterns were appropriation to make development. They don’t need more patterns. 2. Satisfaction of target group Thai Traditional of “Panpum” When considering each found as following. Creative was high satisfaction with average 4.23 . Appropriate was high satisfaction with average 4.13 Beauty was high satisfaction with average 4.11 color tone was high satisfaction with average 4.05 General shape of the Thai traditional “panpum” was high satisfaction with average 4.02 . And design was high satisfaction with average 3.66. Overall consideration was highest with average 4.84 “Thong noy” Tray with pedestal. When consideration each topic found as following. Appropriation was high satisfaction with average 4.56. Beauty was high satisfaction with average 4.43. Color tone was high satisfaction with average 4.30 . General shape of “Thong noy” Tray with pedestal high satisfaction with average 4.26. Create was high satisfaction with average 4.25. Design was high satisfaction with average 4.12. Overall consideration was high satisfaction with average 4.30

This study explored batik cotton coated by stabilizing substance made of three kinds of plant and animal including gum arabic powdered gelatin and carboxymethyl cellulose or CMC at a ratio of 15 grams of stabilizer per 3300 ml. of water. The stickiness was tested using the electron microscope SEMScaning able to be 1000 times enlarged and Shirley Stiffness Tester was used to test for the stiffness to measure the bending length of the fabric. It was found that the gelatin from animals could coat the surface the best. The fabric bending length demonstrated the average warp yarn of 4.78 cm and weft yarn of 4.92 cm. Subsequently the fragrance was added with 25 ml of micro-capsules and bound with 10 ml binder per 1000 ml water. After leaving that for one day and 30 days the amount of microcapsules attached to the fabric was investigated. It was found that the microcapsules of powdered gelatin stack on the batik cotton the most followed by gum arabic and carboxymethyl cellulose or CMC respectively. The fabric bending length of warp yarn was 5 .8 2 and weft yarn was 4 .7 0 . Concerning the washing endurance for one two or three times itสถาบันอุดมศึกษา was found that the microcapsules stack on batik cotton coated by powdered gelatin the most followed by gum arabic and carboxymethyl cellulose or CMC respectively. Therefore the batik coated with powdered gelatin was considered suitable for the production of flowered garlands and flower crafts as special occasion gifts. Also the knowledge could be transferred to the professional arts cooperative groups in Nonthaburi. The results of the training were satisfying revealing the average satisfaction towards officers’ service at 4.87 speakers or trainers at 4.87 procedures at 4 .8 0 facilities at 4 .8 6 benefits at 4 .82 and average satisfaction in the overall at 4 .9 3 . The participants were highly satisfied at 98.00% and 100.00% for the application.