The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product (3) the suitable seasoning powder for tapioca cracker fortified with Khlu leaf extract and finally (4) to study of physical chemical nutritional qualities as well as (5) consumers acceptance in the seasoned tapioca cracker fortified with Khlu leaf extract. The results showed that a basic recipe for tapioca cracker making was 57% tapioca flour 4% sugar 2% finely chopped garlic 2% salt 1% pepper and 34% boiling water as considered from sensory evaluation. The appropriate concentration of Khlu leaf extract was the mixture of water and fresh sliced Khlu leaves at a ratio of 1: 0.5. This ratio was given a preference score greater than 1:1 and 1:1.5 (p?0.05). After that three seasoning powders were added to the crackers fortified with Khlu leaf extract. It was found that the Tom yum seasoning powder tended to be obtain the highest sensory scores than those of the samples seasoned with paprika and algae seasoning powder (p?0.05). The final formulation of the seasoned tapioca crackers fortified with Khlu leaf extract contained fat protein dietary fiber and carbohydrate contents approximately 40.50% 1.49% 2.01% and 51.10% respectively. According to the consumer test (100 consumers) the seasoned tapioca cracker fortified with Khlu leaf extract was accepted as the novel and delicious product. Moreover 92% of consumers decided to buy the product containing 60 g in the plastic bag with the price of 30 Baht.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour for rice flour has been accepted and 3) to study nutrition and nutritional value between the standard formula Hin Fon Thong dessert. With development of Hin Fon Thong dessert partially substituted riceberry rice flour has been accepted. This study aimed to develop a more nutritious dessert to answer modern needs and to conserve custom through old Thai dessert. Experts in various related aspects were interviewing. Method of preparation was adapt using scientific principle to produce a dessert as close to the original recipe as possible. It was further developing through the use of riceberry rice flour in place of rice flour which was the main ingredient of the dessert. Acceptability was test when varying ratio between riceberry rice flour and rice flour were used. Four levels of rice flour and riceberry rice flour were 75:25 80:20 85:15 and 90:10. Sensory test used the 9 - point hedonic method The results showed that : The top score is the 85:15 with the lowest score was at 8.03 and the highest score was at 8.33. The analysis continues to test on the general public with other components: taste product design and willingness to buy the product. By using percentage statistics. Average score was over 50:100. The survey shows that most people moderately like the dessert. It was recommended that it should slightly reduce the sweetness should be slightly reduced. By comparing the original rice flour Hin Fon Thong and the new 85:15 ratio of riceberry rice flour Hin Fon Thong the difference is the in oreased amount of highly nutritious substances like vitamin E beta carotene omega - 3 folate polyphenols tannins gamma - original. and antioxidants gained from the new riceberry rice flour recipe. Calculated from the INMUCAL Nutrients program Therefore one unit that is suitable for the riceberry rice Flour Hin Fon Thong is 5 - gram or equivalent to 1 piece.

The purpose of this project is to reuse the wasted cloth into a street wear style cloth. We will use a 100 people as our target group. The materials for the project are : 4 types of reused street wear cloths and a survey. From the study we have sum up to a conclusion. We have prepared 4 street wear cloths targeting ladies age from 21-23 and 25. These participants needs to have at least a under grads Degree with an incomes of 15000 bath or lower per month. The question in our survey consist of : That these reuse street wear cloth can reduce the amount of wasted cloth and it can also be brought Into a main line of cloth wearing. It can also be also be worn on a daily bases. It is also quite pretty and Attractive. It is useful and it can help to give more value to those wasted cloths. This type of clothing is suited for ladies from 21-25 years of age. And it can also benefit them. Does it have a modernized way of Decorations? And will it benefit to those who live around us. and the results are all came in as a High rating from 4.4 4.42 4.35 4.34 4.33 4.29 4.28 4.27 and so on. The detailed conclusion to the street wear cloths are : the design sample 1 sample 2 sample4 Sample3 are scored accordingly 4.34 4.25 4 3.54 in orderly fashion. The cutting sample 1 sample 2 sample 4 sample 3 came as a high rating scoring from 4.28 4.25 4.19 3.7 accordingly. The decorations sample 1 sample 2 and sample 4 came in as high rating scoring from 4.31 4.24 3.99 Aecordingly. The sample 3 came in as medium score of 3.46. the patching sample 1 sample 2 sample 4 sample 3 came as a high score rating 4.38 4.36 4.04 3.76 accordingly the coloring sample 1 sample 2 sample 4 came in as high score from 4.4 4.33 4.05. but sample 3 have only received a Medium score 3.5. for over all scoring sample 1 sample 2 sample 4 sample 3 all got high scores of 4.34 4.29 4.05 3.59 accordingly.

The purpose of this project is to study and develop the products group basketry Detail Ratchaburi province. For evaluation and customer satisfaction in product are Usage patterns bag of woven bamboo. The researchers have collecting relevant information And interview 50 customers who come to shop for basketry detail products in Ratchaburi Province. Researchers verify the integrity of the research. Assessment and monitoring rating According to criteria set and points to a statistical method based on the analysis by the program Finished and presented in a table format to sort for which complete data. Research of this results and concluded that they should see to study and develop the products Group basketry detail in Ratchaburi province. To increase sales of bag products to be more interesting And convey the identity of Ratchaburi province. for generate income for the community in Yanghak Sub-district Pak the district Ratchaburi province. In a new Format that is different from the original format to suit. the needs of the group and identity of Ratchaburi province. product is haversack handbag sling bag and pencil bag.