The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that the product using1:10.05 of boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of brown sugar to the juice weight was accepted most in all aspects: appearance color flavor taste texture(mouth feel) overall preference; the mean scores were 7.46 7.53 7.73 7.63 7.55 and 7.68 respectively. This indicated that the product was very much and most accepted. The lightness (L*) the greenness (a*) and the yellowness (b*) were at 18.34 -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was 6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no physical or chemical change. All the microorganisms found did not exceed the Ministry of Public Health standard 2013. One hundred grams of the product contained 24.00 kcal 5.79 g carbohydrate 0.22 g protein 0.80 g fiber 8.40 g calcium 0.20 g iron and 14.00 mg iodine 84.00 sodium μg 1056.04 μg beta-carotene 360.00 μg phenolic compound of Alice and 1160.00 μg chlorophyll. The consumers’ test result indicated that most consumers accepted the product at the moderate level; and 94% of them were interested in buying at 20 baht per 180 ml glass bottle of the product

The research project is to study and develop promotional and packaging. Show local identity Case Packagingcurry puff pastryproducts.Saraburi To design and develop a curry puff pastry product packaging. Saraburi up The concept presented by local identity of offense to the principles of packaging design. According to a study by the packaging. Can be divided into two categories: 1. Structural design of the packaging. The layout had a curry puff pastry products up. It will be arranged in two rows in such a way to save the living space for less. The size and structure of the packaging has a smaller size. So do not waste space on the arrangement for distribution. Form of packaging to handle. Can carry phones Bring more convenient Materials and structures to find in the market. Adopted by the user to suit up. It also ensures consistency in the cost reduction is not high but it can also work well. Shaped packaging is a rectangular shape that is easy to deploy overlap. Can unfold when not in use thus saving space. The material is used as a zip-lock plastic bag. In regard to air light and humidity allow the product packaging. Therefore it helps prolong the life of food to live longer. And types of packaging are paper coated PET plastic that is resistant to moisture and grease. 2. Graphic Design Packaging. It is the concept The format used is colorful eye-catching bright primary colors used to highlight the Crimson. It uses packaging with curry puff recipe because it expresses the colors of the local identity of SaraburiSaraburi. Packaging curry puff recipe is used as a flavor and bright color schemes. Beautiful as well but will have more color variations. By using blue yellow orange and green of the selected pattern. And illustrations of the design; The choice of symbols and illustrations that show the uniqueness of the offense. The target group mainly wants to emphasize is the Lord Buddha. The Benedictine people respect is very minor and sunflower image of curry puff pastry and so on. By adjusting the image application form. For a more contemporary. Arising out of the shortening to look simple. The detailed information on the product packaging design principles and the law. The specified quantity of goods that the original packaging is not listed. This will give confidence to more buyers. There are also more specific information on the introduction of Saraburi. To achieve more memorable. It also helps to promote tourism and sales as well. Letters used to highlight the characteristics of simplicity. Scripts are or flick to look stylish easily read. The results of the study results to evaluate their satisfaction with the packaging curry puff pastry products. The new offense below. At first the status of the target respondents were mostly people in Saraburi province. (Percentage 59.00) is mostly female (percentage 70.00) between the ages of 35-44 years (percentage 39.00) Professional Group is the first contract (of 37.00) and education level is Bachelor (hundred. 53.00 percent) The two assessed the satisfaction of new packaging formats found that the overall assessment of satisfaction packaging formats curry puff of a new target group. Satisfaction at the highest level with a mean of 4.66 divided by the package design. The following 1. The packaging structure The satisfaction rating for the packaging Currie.New puff of the target group. Satisfaction is the highest form of the overall package. The products are suitable In the most with a mean of 4.80 followed by the ability to turn - off the package tightly. It also has good storage facilities have satisfied the most with a mean of 4.76 2. Design Graphic Packaging. The most satisfied are the packaging.Identity and conveys the offense well. In the most with a mean of 4.86 and a minor use of color. Look at the bright beautiful colors that range

This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.

The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.

The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.