The objective of this research is to study the suitable production process in the production of Pad Thai sauce Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the main ingredient. To study the quality of this finished three sauce products from pineapples. And to study the consumer test of pineapple sauce products. The results of the development of a suitable recipe for Pad Thai sauce production. From the evaluation of the sensory quality of Pad Thai sauce (9 points Hedonic scale). It was found that panelist accepted the appropriate amount of pineapple juice in the production of Pad Thai sauce at 30 % in all attributes in terms of appearance color smell taste texture and overall liking with an average score of 8.08 7.83 7.93 8.15 8.05 and 8.13 respectively which was at a high level of preference. Sensory evaluation of crispy rice noodle it was found that 75% of pineapples accepted for the source production in terms of appearance color smell taste texture and overall liking. With an average score of 7.89 7.79 7.88 8.03 7.98 and 7.93 respectively which are in the high level. Sensory evaluation of three mixed flavor sauce. It was found that panelist accepted 100 % pineapple sauce using pineapple juice in terms of appearance color aroma taste texture and overall liking. With an average score of 8.35 8.04 8.25 8.22 8.15 and 8.24 respectively which is in the high level. The results of the study of the quality of Pad Thai sauce crispy rice noodle sauce and mixed three flavors sauce that use pineapple juice as the main ingredient found that increasing the amount of pineapple juice affects the pH value of the products. All 3 types of sauce with the pH value are in the acid range. The microbial quality of all 3 types of sauces has passed the standard of community product standards set by the Ministry of Industry. The results of the consumer test on pineapple sauce products. The majority of consumers are female. Most of them are between 19-29 years old and in the age of 40-49 years. In education the majority of consumers had a bachelors degree. Regarding marital status most of the respondents are married. In a career most of them have a daily occupation and government service/state enterprise. Most of the income of the consumer is less than 20000 baht. Consumers like the characteristics of 3 types of instant pineapples sauce products at the most like to most level. And most consumers are accepting all 3 types of pineapples sauce. If available most consumers buy because of the ease of use/ reduction of the process. The price of 3 kinds of ready-made sauce products from pineapples accepted by consumers at the price of 50 baht/bottle.

The National Institute of Educational Testing Service (Public Organization) reported that English communication skills are a problem for most Thai students and they received the lowest average score for this subject. Therefore this highlights an important obstacle facing Thailand in developing the country. The aim of this paper is to compare student achievement and communication skills in English in the faculty of business administration of universities in Rattanakosin (Bangkok) Thailand with the intention of determining ways to increase student achievement. The research tool employed in this quantitative research study is a questionnaire to enable statistical analysis from the desired sample of 403 subjects. The F-test and Eta correlation findings show there are low relationships between five factors of achievement (planning and preparation comprehensible input intake activity output and evaluation) and student communication skills (listening speaking reading and writing). The results indicate that English teachers by having the professional knowledge and teaching skills are more responsible for improvement in Thai student English communication. In addition more pressure needs to be placed on universities and Thai government policies to increase opportunities and to encourage Thai students to use English in their daily lives.

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0% 20% 40% and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling) color taste and overall preference at a moderate level of preference with mean scores of 7.85 8.17 7.85 7.75 and 7.87 respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were the differences in appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0% 20% and 80% formulas in terms of color flavor taste texture (softness) and overallikng preference with mean scores of 7.60 7.51 7.69 7.58 and 7.63 respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise crumbling) over 0% 40% and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were statistically insignificant differences in appearance (rise crumbling) flavor taste texture (softness) and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.