The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread puifai (Thai steamed cupcakes) peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol quercetin and caffeic acid were significantly increased whereas ferulic acid was reduced in the modified formulas. Therefore these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

This research has objectives to study about production process of four types of finished sauce product made from cassava to study about quality of finished sauce product made from cassava to study about consumer test towards finished sauce product made from cassava. From the test it was found that study about quantity of suitable cassava supplement to the four types of finished cassava product by testing about acceptance of testers who were 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry. The method was to give marks for favor in type of 9-point hedonic scale by supplementing cassava into Teriyaki Sauce at levels of 0 20 40 and 60 percent of total ingredient. It was found that the testers accepted the sauce at level of 20 percent which was in the most favorite level. Semi-finished frying sauce supplemented with cassava at level of 0 40 60 and 80 percent of total ingredient; it was found that the testers accepted the level of 60 percent of Barbeque sauce supplemented with cassava at level of 0 40 60 and 80 percent of total ingredient; it was found that the testers accepted level of 40 percent in the level of much favor of semi-finished flavored fermented frying sauce supplemented with cassava at level of 0 20 40 and 60 percent of total ingredient it was found that the testers accepted the sauce at level of 40 percent which is in the level of much favor. Nutritional value of semi-finished sauce product it was found that Teriyaki sauce for 20 percent has moisture value of 78.66 percent fat value of 1.08 percent fiber for 1.36 percent ash for 2.29 percent and protein for 3.34 percent. Semi-finished frying sauce it was found that semi-finished frying sauce supplemented with cassava for 60 percent had moisture value of 80.85 percent fat value of 0.55 percent fiber for 1.35 percent ash for 3.35 and percent and protein for 3.29 percent. cassava for 60 percent it was found that chemical quality had moisture for 82.31 percent fat value for 0.75 percent fiber for 1.51 percent ash for 2.41 percent and protein for 3.37 percent. Semi-finished fermented flavored sauce it was found that semi-finished fermented flavor sauce supplemented with cassava for 40 percent it was found that chemical quality had moisture value for 83.67 percent fat value for 0.07 percent fiber 4.54 percent ash for 4.54 percent and protein for 2.42 percent. However supplementing of cassava into process of finished food products of 4 types; supplementing can be made but there shall be realizing about chemical elements of starting components for example moisture and fat quantity. These components may have effect on physical features for example smell smell and taste and texture. These features affected acceptance of products. The result of study about acceptance of consumers (Consumer test) towards product of semi-finished sauce supplemented with cassava and 100 consumers in Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and people in Tevet Market. Feeling towards acceptance of semi-finished sauce product supplemented with cassava it was found that consumers were satisfactory towards Teriyaki sauce product in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Feeling towards acceptance of semi-finished sauce product it was found that consumers were satisfactory towards semi-finished frying sauce product 60 percent in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Feeling towards acceptance of semi-finished fermented sauce product it was found that consumers were satisfactory towards semi-finished fermented sauce product 75 percent in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Result of technology transfer in project of cassava potential development in production of semi-finished sauce product Tapioca Farmer Community Enterprise Group 480 Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province 45 trainees; most were female having age of 36-45 years to be 96.00 percent. From evaluation it was found that 45 respondents used knowledge to be 100 percent and satisfactory of service receivers in academic aspect and professional aspect towards benefit from service of trainees in level from much to the most to be 100 percent.

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.