research included 3 different basic recipes of Belgium Waffles. The findings indicated that the first basic recipe of Belgium Waffles was recognized by the tasters at the highest level of preference. Then the researcher selected the first basic recipe to study from the different amounts of whey protein added including 5% 10% and 15%. From the study found that the optimum amount of whey protein to be added in Belgium Waffles was the recipe with 10% added with at the average preference score both texture and overall of 7.63±0.00 7.73±1.01. Moreover Belgium Waffles added with whey protein had more nutritional values in its nutrients than the basic recipes with 10.55 g of protein and 45.97 g of carbohydrate decreased from the basic recipes and also provided 396.81 kcal of energy per 100 g weight. In addition Belgium Waffles with added whey protein was recognized by 98% of the consumers. The factors of product recognition were novelty beneficial for the body easiness to eat and the new options for people who enjoy eating snacks or desserts. From the study on Belgium Waffles with added whey protein with 40 g pack size at a price of 30 baht/piece there were(3) 97% of the consumers who were interested in buying Belgium Waffles added with whey protein.

The objectives of this theses are: 1) to study the attitude motivation marketing mix and the decision to purchase second-hand brand name shoes from Facebook; 2 ) to compare personal factors i.e. gender age occupation education level that affecting decision to purchase second-handed brand name shoes from Facebook and; 3 ) to study factors affecting the decision to purchase second-handed brand name shoes from Facebook using the quantitative research methodology through an online survey tool in order to collect required data from 400 samples who actually purchased second-handed brand name shoes from 4 different Facebook pages. The pages were: 1) Second-handed shoes on Khao Lam Road FB Page 2) Taii Taew 2nd handed FB Page; 3) Shoes-Project FB Page; and 4) Cho Chopping FB Page. The data was analyzed by finding frequency percentage average t-test One-way Analysis of Variance and Enter Multiple Regression Analysis. The key research findings are: 1) Most of purchasers who decide to purchase second-handed shoes via Facebook are 215 males (62.50%) 162 are at aged over 51 years (40.50%) 178 are private business owners/entrepreneurs (44.50%) 214 posed bachelors degree or are currently studying (53%). 2) The study on motivation attitude for purchasing second-handed brand name shoes from Facebook found that respondents recognized cost saving as the most important key decision making factor in purchasing second-handed brand name shoes (x̅ = 4.36); followed by the user-friendly and uncomplicated purchasing process (x̅ = 4.19). 3) The study on motivation for purchasing the second-handed brand name shoes from Facebook found that the respondents recognized the importance of price advantage when comparing to the new brand name product (x̅ = 4.40) seconded by product limitation and availability in general local market (x̅ = 4.29). 4) Overall marketing mix factors of second-handed brand name shoes on Facebook was at high level (x̅ =3.79) in which price factor is at high level (x̅ = 4.32) followed by distribution factor ( x̅ = 4.23) product factor ( x̅ = 4.04) marketing promotion factor and market factor (x̅ = 3.89) respectively. 5) The study decision to purchase second-handed brand name shoes via Facebook found that respondents recognized the “convenience to purchase secondhanded brand name shoes via online channels fast and diverse in payment methods” as the most important factor (x̅ = 4.14) followed by personal preference (x̅ = 4.10). 6) From the hypothesis found that: 6.1) Gender age and education differences differentiated the decision to purchase second-handed brand name shoes from Facebook with a statistical significance at .05 level. 6.2) Attitude motivation and product marketing mix that included distribution sales & promotion affected the decision to purchase second-handed brand names shoes from Facebook with statistical significance at the .05 level.

The purposes of this research were: 1) To find out effectiveness in multimedia-based teaching material of floral embroidery brooches and pinned in ladys clothes Nakornluang Polytechnic College 2) To evaluate its effectiveness of multimedia-based teaching material of floral embroidery brooches which were pinned in ladys clothes in Nakornluang Polytechnic College and 3) To investigate the students’ satisfaction on multimedia-based teaching of floral embroidery brooches pinned in ladys clothes Nakornluang Polytechnic College. The participants in this study were short-term students who enrolled in the second semester in the academic year of 2020. The participants included thirty-five students studied in Fabric Craft and three experts. The research instruments used in this study were the multimedia-based teaching material practice test the questionnaire measuring the effectiveness of multimedia-based teaching material and the satisfaction questionnaire. The results of the study can be summarized as follows: 1) The effectiveness of multimedia-based teaching material of floral embroidery brooches pinned in ladys clothes Nakornluang Polytechnic College was 80.17/ 87.31 which was higher than the specified criteria. 2) The experts’ attitudes towards the multimedia-based teaching material of floral embroidery brooches pinned in ladys clothes for students at Nakornluang Polytechnic College showed that this teaching material was suitable possible as well as useful at the highest level in all aspects. 3) The students also reported the highest level of satisfaction in all aspects on the multimedia-based teaching floral embroidery brooches pinned in ladys clothes Nakornluang Polytechnic College. To sum up this multimedia-based teaching material can be used to teach crafting fabrics for students studying short-term course in Nakornluang Polytechnic College.

Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula and to study Using dried bananas to replace in Kanom Thong Muan were basic formula replace 20% 40% and60% By planning randomized complete block design (RCBD) and evaluating sensory quality in appearance (thin consistent) color odor taste texture (crumbly) and overall preference with the use of tasting methods for 9-Point Hedonic Scale. The study the basic formula for Kanom Thong Muan By allowing 40 tasters and the study this Using dried bananas to replace in Kanom Thong Muan By allowing 80 tasters to be undergraduates in foods and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phranakhon. Take average data (Mean) analyze variance (Analysis of Variance ANOVA) and compare different mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of Kanom Thong Muan namely formula 1 formula 2 formula 3 found that the tasting person accepted the formula 1 in appearance (thin consistent) color odor taste texture (crumbly) and overall preference. Average 8.20 7.90 7.85 8.05 8.30 and 8.15 respectively when analyzed Variance and comparison of differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05. The results of the study of the amount of dried bananas that replaced sugar in 4 formula found that the tasting person accepted the formula replace 20% in appearance (thin consistent) color odor taste texture (crumbly) and overall preference average of 8.09 8.00 7.80 7.83 8.09 and 8.00 respectively when analyzed (3) Variance and comparison of statistical differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05.

The objectives of this research were 1) to investigate food ordering behavior through online applications 2) to study Food-Based Dietary Guidelines affecting food ordering through online applications 3) to study decision-making process affecting the process of choosing to order food through online applications 4) to compare decisionmaking process for food ordering through online applications classified by personal factors and 5) to study the relationship between Food-Based Dietary Guidelines and food ordering decision-making process through online applications of high school students in the Secondary Educational Service Area Office 1 under new normal. This study was a quantitative research. The sample was 400 high school students at extralarge secondary school under the Secondary Educational Service Area Office 1 Bangkok. The sample had at least once to order food through online applications. A questionnaire was used as a research instrument for data collection. Data were then analyzed using statistics including frequency percentage mean standard deviation t-Test and F-Test and Pearsons correlation coefficient. The results of this research indicated that most of the respondents werefemale aged 16 currently studying at Mathayomsuksa 4 level and under the schoolgroup 1. In terms of food ordering behavior through online applications under the newnormal it was found that the students used to order food through the online GrabFood application the most. The most ordered food was savory food and paid attention to the cleanliness of food and the safety of the selected food as well as the freshness of the food. The food was mostly ordered on Sundays. The average cost was about 101-200 baht per time. The respondents made their own decisions to buy food and the reason for deciding to order food was to have the food delivered quickly. For the importance of Food-Based Dietary Guidelines affecting food orderingthrough online application under a new normal. Overall importance level of Food-Based Dietary Guidelines affecting food ordering decision through online applicationsunder new normal was at the moderate level. When considering each aspect sevenitems were at a high level one item was at low level and the other one is at thelowest level. The level of importance of the decision-making process affecting theselection of online food ordering applications under the new lifestyle base was foundthat the overall importance was at a high level. For each aspect it was found at thehighest level in 2 aspects and at a high level in 3 aspects. The results of the comparisonof the decision-making process for food ordering through online applications under the new normal classified by personal factors it was found that the respondents with different gender and affiliated school had different decision for food ordering through online applications with a statistical significance level of 0.05. The results of analysis of the relationship between Food-Based Dietary Guidelines and food ordering decisionmaking process through online applications of high school students in the Secondary Education Area Office 1 under the new normal indicated that two variables had negative relationship at a low level. When considering each aspect it was found that the four variables had a low relationship and in the same direction as follows: eating food that was clean and free from contamination followed by eating a lot of vegetables eat fruit regularly eat fish lean meats eggs and legumes. Eating foods that were moderately fat. The results also found that five variables of the Food-Based Dietary Guidelines were associated with low levels of correlation in the opposite direction as follows: avoid eating foods that are very sweet and salty consumption of a wide variety of nutritious foods from the five food groups always take care of your body weight drinking milk according to age abstain or reduce alcoholic beverages eat rice as a staple food alternating with some starchy foods respectively.