This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.

The objective of this research to study the process of durian rind including of tart Danish pastry cookies Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer acceptance (Consumer test) on food products from durian rind. Bakery products used in the trial including tart Danish pastry cookies Brownie and breadstick. The substitution of wheat flour with durian peel powder products bakery substitute at 0 percent to 30 percent panelists recognized that the 0 percent to 10 percent except sample brownies that taste to recognize. However the replacement of 30 per cent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian peel powder supplementation resulted in increased amount of fiber which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries 100 by means of random chance that the test of more than 80 percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer as well as to collect the knowledge of food ingredients and cooking methods in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources two types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods (84.62%) and dessert (80%) and main dish was at a moderate level (54.55%) Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (45%) and the potential in main dish was at a low level (59.60%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish.

The Potential of food crops in the Phraek Nam Daeng community Amphawa Samut Songkhram province for food security and sustainable use of biodiversity Local plants were tested phytochemical composition antioxidant activity antimicrobial activity and nutritional analysis. The results showed that phytochemical composition of local plants most of the cardiac glycosides tannins and antraquinones. Acanthus is the highest antioxidant activity Kloe and Hnampugda respectively. Antimicrobial activity of both Gram-positive bacteria. Gram- negative bacteria and yeast is very low.The nutritional value is the maximum on each side The amount of water is Phak Protein is Acanthus Fat is Hnampugda fiber is Kloe and carbohydrate is Hnampugda.

This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and