The creation of nightgown decorated by woven silk yarn scrap from Baan Krua Cottage Industrial Village in Ratchathewi Bangkok Thailand. Objectives are: 1) to study the weaving technique using the silk yarn scrap 2) to design a nightgown decorated with woven silk yarn scrap and 3) to study the overall satisfaction of nightgown designs which utilize silk yarn scrap. The sample population in this research is 250 women found on Silom Road central Bangkok. The research instrument is a questionnaire with 9 prototype nightgowns decorated with woven silk yarn scrap. The collection consists of 3 sets one set with 3 short nightgowns another set with 3 long nightgowns and the last set with 3 short nightgowns with long tails. The research methodology is to hand out the questionnaire to 250 non-specific women on Silom Road. Data analysis is done by statistic percentage average and standard deviation Results of studying the survey show that most of the sample populations are women age between 31 -35 years old with bachelor degrees or the equivalent. Most are married and work as state enterprise officers. Incomes are between 20001 - 30000 baht. Most of them have bought a silk nightgown before and chosen to buy at department stores. The reason that they do not prefer silk nightgowns is because most in the current market are not innovative enough. Most of the sample populations have never seen a nightgown decorated with woven silk yarn scrap before. The results of studying the satisfaction of the sample population found that for the short nightgown set most of the sample population prefer number 2 standard deviation is 4.48. For the long nightgown set most of the sample populations prefer number 2 standard deviation is 4.44. And for the short nightgown with long tail set most of the sample populations prefer number 2 standard deviation is 4.46.

The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00 1.80 and 3.60 % w/w skim milk) of Jerusalem artichoke flour was added to yoghurt milk. Samples of different treatments were analyzed for their pH titratable acidity viscosity total soluble solid total solid syneresis and 9 – point hedonic scale sensory test (color flavor taste texture and overall acceptability). It is found that stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was the most suitable formula for stirred low-fat yoghurt production because its viscosity was similar to the commercial yoghurt and based on sensory test the optimum of 3.60 % Jerusalem artichoke flour in the yoghurt was ideal. Tester accepted yoghurt product in term of color and flavor as like very much and taste texture and overall acceptability as like moderately. Stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour maintained pH and microbiological qualities when stored at 10๐C for 15 days. The total count of lactic acid bacteria in the stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was 7.87 log CFU/g (21 days).

The objectives of this research of 1) to develop weaving Indigo-Dyed mudmee cotton pattern with tricks Tessellation 2) to design special occasion dresses 3) to study the satisfactions of women in Bangkok with special occasion dresses by using weaving Indigo-Dyed mudmee cotton pattern with tricks Tessellation. Actions are carried out by studying concept from tricks Tessellation in order to design mudmee patterns in 3 patterns consisting triangle pattern square pattern and hexagon pattern and take them to natural indigo dye. Then woven fabrics for cutting special occasion dresses consisting cocktail dress formal evening dresses and informal evening dresses in number of 9 models. To study the satisfactions of women’s work in the age of 25-35 years old in Bangkok in number of 399 persons. Instruments for using are Questionnaires data analysis statistics percentage average and standard deviation The result found that the most of the samples reply to the questionnaires are in the ages ranging from 25-35 years being single working in private business enterprises earning from 15000 baht to 25000 baht per month holding bachelor degree being used or buy clothing from weaving Indigo-Dyed mudmee cotton. The points on the consideration for deciding to buy dresses are modernity pattern and the beauty. The analysis statistics with the special occasion dress found on the high level of satisfaction in every special occasion dress (average 4.08) in order to the highest level of satisfaction followed by 3 patterns. The first is the square pattern cocktail dress (average 4.22) the second are triangle pattern of the formal evening dress and the informal evening dress (average 4.15 equal)

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.

The objective of this research to study the process of durian rind including of tart Danish pastry cookies Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer acceptance (Consumer test) on food products from durian rind. Bakery products used in the trial including tart Danish pastry cookies Brownie and breadstick. The substitution of wheat flour with durian peel powder products bakery substitute at 0 percent to 30 percent panelists recognized that the 0 percent to 10 percent except sample brownies that taste to recognize. However the replacement of 30 per cent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian peel powder supplementation resulted in increased amount of fiber which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries 100 by means of random chance that the test of more than 80 percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer.