The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.

The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50 50:50 and 75:25 and studying the suitable drying time which varied period of time at 8 9 10 and 11 hours. Analyze nutritional values of Khanom Ar-Lua that sugar partially replaced with jaggery palm and Randomized Complete Block Design (RCBD) was applied. Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty panels with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred panels. The results showed that Khanom Ar-Lua which use of jaggery palm replacement partial sugar at ratio of 25:75 had the highest score in every properties of sensory test. The suitable drying time is 10 hours. Khanom Ar-Lua that used jaggery palm to replace partial sugar had higher protein carbohydrate and total energy than basic recipe but moisture content and energy from fat are the lower. The consumer acceptance test showed that 99% acceped Khanom Ar-Lua which using jaggery palm replaced patial sugar.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

The purpose is to study the factors that affect the population of the marketing mix consumer pearl milk tea: Tea More case study to compare the effect of the marketing mix of consumers. The sample used in this study include pearl milk tea: Tea More Case Study which has a branch located in the Sukhumvit area. Bangkok The storage From the sample of use services at Pearl Milk Tea More 400 using statistics to analyze the data including the frequency of the Mean ( X ) the standard deviation ( . .DS ) and inferential statistics by analyzing the one-way ANOVA using statistical t-Test F-Test and crossover frequency distribution table. (Cross-tabulation) analysis conclusion. 1. Analysis respondents. Most are male aged 21-30 years with a single level of undergraduate studies. The average monthly income of less than 15000 baht a career and most other states including student groups. 2. Analysis of factors affecting the personal consumption pearl milk tea: Tea More Case Study found that gender age education level age and different opinions on products pricing channel distribution locations. the field of marketing is different except for the age difference. As a result the products factor Price Channel Promotion and marketing is no different. 3. Behavior Analysis found that female consumers pearl milk tea pearls consumption than men. And those aged less than 20 years of education than a bachelors degree. And those earning more than 55000 baht to consume more than six cups a week. Most are intended for consumption. Preference in the product and the taste which over time with most consumers and the afternoon. For products that are of interest most consumers. Including traditional milk And the toppings are a consumer favorite pearls. The person influencing the consumption of milk pearls are very self. Subsequent research suggested that there should be a comparison of the goods or services which are similar to features. Cons of goods and services The obvious question should be added to the comprehensive control.

This research was aimed to 1) study the influence of transformational leadership and 2) to investigate the communication styles towards teamwork of academic employees at Aksorn Charoenthat Company Limited. This is descriptive research collecting data through a questionnaire constructed from reviewing relevant documents. 142 Aksorn Charoenthat Company Limited employees responded to the five-scale questionnaire divided into 4 parts with the total of 52 items. The collected data were statistically analyzed by percentage mean (μ) standard deviation (σ 2) multiple regression analysis to test multiple linear regression and Pearson Correlation Coefficients. The results of the hypothesis test on the influence of transformational leadership and communication styles towards teamwork of academic employees at Aksorn Charoenthat Company Limited showed that (1) the correlation coefficient analysis between the leadership and the teamwork were positively related and statistically significant at .01 level; (2) the correlation coefficient analysis between the communication styles with the teamwork of Aksorn Charoenthat Company Limited employees was positively and statistically significant at .01; and (3) the transformational leadership and communication styles influenced the teamwork of Aksorn Charoenthat Company Limited employees statistically significant at .05 (R = .724) and (R = .668).