The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

The shelf-life extension of mulberry paste by using humectants to place sugar content could maintain the moisture while reducing the water activity (aw) of the product. The objectives of this research were to study on humectants replacement and the changes of the mulberry paste product quality during storage. The sugar content in the standard formula was replaced by 10% w/w glycerol and 90% w/w of maltitol and maltodextrin mixture (20:80 w/w). The final mulberry paste product consisted of mulberry maltodextrin maltitol glycerol salt and citric acid by 69.80% 21.62% 5.40% 3.01% 0.17% and 0.07% respectively. The chemical compositions: carbohydrates proteins fat ash fiber and moisture of the product were 76.92% 2.39% 0.14% 4.19% 4.30% 12.06% respectively. The total energy by calculation was 318.50 kcal/100 g. The anthocyanin content was 68.32 mg cyanidin- 3-glucoside/g. Total titratable acidity (citric acid equivalent) was 0.60%. The reducing sugar and total sugar values were 1.74% and 3.90% respectively. The consumer acceptance as evaluated by untrained panelists was in the level of moderately like (7 score). The product packed in glass bottle containers was stored at 27±2 ºC for 4 weeks. The aw was increased while the textural properties: hardness adhesiveness and chewiness were decreased. The chemical quality analysis showed significant decreases (p≤0.05) in the moisture and the anthocyanin contents. The microbial quality; total plate count and yeast and mold measurements were significantly increased (p≤0.05) however the values were within the acceptable range according to the Thai community product standard (35/2558).

The research aims to investigate on the yarn spinning production using processed Borassus fruit fibres bleached and soaked in water before arranging into fibres of proper size in preparation for the yarn spinning from Borassus fruit fibres using handspun core-spinning technique. The study found that yarns produced by such method are uneven with loose and tight twists and multiple knots along the threads. Furthermore Borassus fruit yarns have rough and coarse texture. Scientifically tested the properties of the yarns indicate that the highest yarn count of this Borassus fruit yarns is at 665.00 Tex while the lowest is at 383.33 Tex. Its tensile strength counts at the maximum level of 24.33 Newton with the elongation level of 21.90 Newton. The average tenacity comparing with yarn count is 0.04 Newton/Tex. The produced yarns consist of blending Borassus fruit fibres and Polyester at the proportion of 83: 18. After the spinning process Borassus fruit yarns are developed into textile weaving together using cotton as warp and Borassus fruit fibres as weft. The finished product was analysed showing that the warp and weft’s tension strength are at 581 Newton and 595 Newton respectively while the tenacity are at 65.05 Newton and 78.95 Newton in consecutive order. The blending proportion of woven textile is 49:45:6 of cotton Borassus fruit fibres and Polyester accordingly. Hence the study shows that the production of Borassus yarns is promisingly producible and the woven textile from such yarns could be used for further product development such as household textile.

The pomelo peels charcoal was successfully prepared by traditional charcoal burning and its adsorption of methylene blue was investigated. The influences of methylene blue adsorption including contact time and methylene blue initial concentration were studied at room temperature. The adsorption rate initially increased rapidly until 24 h and 600 mg/L of methylene blue initial concentration. The further increase in contact time and methylene blue initial concentration did not significantly increase the adsorption due to it reached equilibrium. Kinetic of adsorption were investigated that the pseudo-second order model best described adsorption kinetic data. The adsorption isotherms were evaluated and the data correlated with Langmuir adsorption model with the maximum adsorption capacity was found to be 166.67 mg/g. The adsorption of pomelo peel charcoal was studied comparing to other adsorbents at the same experimental conditions. The results showed higher adsorption of pomelo peel charcoal than dried pomelo peel longan wood charcoal coconut shell charcoal litchi wood charcoal and tamarind wood charcoal respectively.

Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.