The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50% 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)

This research aims to study the production selling and applications of Kamar Band products (Pa-Koa-Ma) manufactured in a community. The Kamar Band was used to make different styles of bags which will be sold as an OTOP merchandise. The production process was developed and then transferred to the selected community members. Firstly 60 designs of bags were developed and divided equally into 4 groups including a tote-bag flirt-bags messenger-bag and tuck-bag. Subsequently one designed bag was chosen for a technology transfer to 40 members from a community at Tumbon Nongkhao Amphur Tamuang Kanchanaburi Province. After the transfer process questionnaires were used to evaluate the satisfactory of the participants. The collected data was analyzed statistically and concluded. The basic information reveals that all participants are female. Most of them are above 51 year old having lower secondary education. They are farmers having monthly incomes of 5001-10000 Baht. After evaluating the satisfaction for three categories: training preparation trainers and overall impression the result shows that the participants have highest satisfaction for all categories.

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

This research deals with paper production from lemongrass and producing a model product. The lemongrass was boiled in sodium hydroxide solution 400 grams per litre of water at 80 – 100 degrees Celsius for 3 hours. The separated fibre was then bleached with chlorine solution 20% per lemongrass fibre 1 kilogram per water 1 litre. Finally paper pulp was scooped for paper formation and lemongrass fibre paper was soaked with flame retardant 10% for 10 minutes at room temperatures. The physical properties of the paper were tested – mass per unit length longitudinal and cross section burn tearing strength absorption and heat resistance. This research was conducted by cutting lemongrass leaves to a uniform length boiling them to separate the fibres for toughness with high strength: the longer the lemongrass leaves the greater the strength. The dirt mixed was removed by boiling the separated fibre. To achieve quality standards the products should be designed analyzed evaluated and modeling. Sampling group evaluation were used to help develop lemongrass fibre products for commercial production using natural resource with maximum cost benefit and technology transfer to the target group. The result of this research was to develop and process home furnishing accessories and souvenirs such as lamps photo frames paper boxes tissue box and souvenirs. The procedure for this research was to analyze the satisfaction level of trainees from Sridonpai Dumnoen Saduak District Ratchaburi community and interested groups amd found that the service provided by officer trainer service processing and accommodation were on average of high level (X = 4.45 4.35 4.22 and 4.42 ordering)