The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

The objective of this research was to determine the optimal ratio of beetroot pulp to produce American muffin. The experimental arrangement in CRD was used to study the effect of ratio of beetroot pulp at 0 % 5% 10% and 15% of total weight on the quality of product. As beetroot pulp increase L* and b* of sample decreased were observed (p<0.05) while beetroot pulp decrease a* of sample increased were observed (p<0.05). For textural properties higher in beetroot pulp added showed notably decreased in hardness and cohesiveness (p<0.05) and increased in springiness (p<0.05). At 10% of beetroot pulp to produce American muffin by 9-point hedonic composed of 26.66 % moisture 24.63 % protein 11.43 % lipid 1.40 % ash 0.92 % crude fiber 1.34 % insoluble dietary fiber and 55.88 % total carbohydrate 344.91 Kcal. of total energy 102.87 Kcal. of energy from fat and increase of anthocyanin 0.37 %.

The results of this research . The result is a Dan Kwian clay. In the study were formulated clay all 3 formulas contain ingredients such different kaolin borax feldspar and dolomite by using theoretical triangle (Trixial Blend) to find the ingredients and the results obtained in the experiment can make clay . Clay qualification in variety usage such as well forming less wrinkle non-crack strong and colourful as requirement. Every recipe is Dan Kwian is the main ingredient for proper implementation of the Community Dan Kwian. The coating experimental in this research there were 2 glazing formulas burn in the temperature of 1000OC-1050 OC in the gas Kiln and wood kiln and the coating colour experiment with the mixed of oxide and stain by using the Line Blend theory. The colour value random from the experiment resulted which were 2 glazing formulas differed which was beautiful and the differed proper character usage. The study found that Can bring the knowledge and methods of the experiment to use in the production Dan kwian actually. As a further development of the local pottery. To create a new form and add value to the product. Can generate more revenue and resulting in a much stronger community.

One of major missions of Rajamangala University of Technology Phra Nakorn is to promote studentscreation of research invention and innovation in order to add values to production sector and national academic service. The Promotion of Inventions and Innovations by Young Generation Project has been since 2008 initiated to provide necessary support development of undergraduate students works. The project aims to promote and improve students invention and innovation as well as to encourage national publication. This project has enhanced students professional expertise which would develop into Hands-on graduates. Results of the project were presented at national level and severaltools devices and products had been produced and evidently utilized to improve production process of communities and industrial sector. The 1st Rajamangala University of Technology Phra Nakhon Innovation and Technology Exhibition is another activity that has presented results of the project to public. The activities included an exhibition of students innovations ana technology a forum on Hands-on graduate development and a contest of students works. This initiation clearly corresponds with the mission to promote students creation of innovation in oder to produce hands-on graduates who have curiosity persistence technological expertise and morality in accordance with the university identity.

This study aims to develop household textiles from Surin Batik silk with pattern of Ancient Khmer Art at Sikhoraphum Castle and to study customers’ satisfaction of household textiles. The population was 400 assessors within the age range of 20 - 50 years in Surin province. The research instrument was questionnaire. Data were statistically analyzed for Percentage Mean and Standard Deviation. Results showed that the majority of respondents were females with ages around 31 - 35 years old. Most of them were married and had income of 15000 – 25000 baht. Most got Bachelor’s degree and used to use household silk textile. Working clothe was the most purchased category. Most household textiles were purchased as souvenirs. Personal preference was the initial motivation for purchase decisions and utilization was the key factor for selecting a product. Regarding onsumers’ satisfaction in 3 types of household textiles from Mudmee Batik silk - cushion lamp and bed cloth – it was found that satisfaction in style pattern colour price and utilization were in similar high level. Cushion was the most purchased household textile. Peacock was the most favorite pattern and consistency of the pattern was the most important factor for purchasing.