The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes roasted chili paste lohng reuua paste Tamarind chili paste. study physical properties and chemical properties of product and consumer test studies in cassava products affective. in order that transfer technology of development products to the community. The study process to destroy cyanide in cassava before to use in products of pastes. The steaming process in cassava is the low dose of cyanide 18.9 ppm. Studies using cassava to produce 4 types of pastes. The average score of tha dang pastes supplement of cassava 15 percentage in terms of appearance color taste texture and overall liking. The average score was 7.20.7.30.7.00.7.20 and 7.50. This is a preference at a moderate level. Sensory evaluation of roasted paste supplement of cassava 40 percent in terms of appearance color taste texture and overall liking. The average score was 7.86 8.05 7.79 7.86 7.71 and 7.79 This is a preference at a moderate level. Sensory evaluation of lohng reuua paste supplement of cassava 10 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.30 6.70 7.00 7.50 7.30 and 7.25. This is a preference small and medium-like. Sensory evaluation of tamarind paste supplement of cassava 20 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.40 7.15 7.15 7.20 7.20 and 7.50. there is a preference moderate inclination. When all 4 types of products were tested for physical chemical and microbiological. we found increasing the amount of cassava in products has affect the color of the products and increase of fat and fiber in the products. All 4 types of cassava products of biomass are no harmful by Thai Industrial Standards Institute. The study on consumer acceptance of the products cassava paste the 4 types. The consumers test responded to the questionnaire were female. The age of the respondents is 21-30year and occupation of the respondents are students. Most of the revenue will be at 10001-15000 baht. The consumers liking the product in rate like very much to like most and accept all 4 types of cassava products. Most consumers buy for storing themselves including buying as souvenirs. The price of products in consumers agree on the price of 35 baht.

Development of Bakery Products from Rice Bran and Rice Processing Wastes to 1. Develop bakery products from rice bran and wastes amount 4 types 2. Study the formulas and processes of food production from rice bran and wastes for the appropriate 4 types 3. Study consumer acceptance of food products from rice bran and wastes in 4 types and 4. Transfer technology of bakery products from rice bran and wastes in 4 types to the community After that the storage life of each condition will be studied from 0-10 days and the physical properties are compared. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

This Arts project have Purposes to design Packaging of Clean Food for Dealing and Delivery. By that designing was consists of The structure of the packaging The graphic of the packaging and the shelves showing for responding the selection to purchase or use of customers. 1. The packaging is unique and protecting the product inside is not causing damage. 2. The graphic on the packaging have the dominance and the beauty to attract consumers. The important thing was the packaging might increase the value for products also. 3. The shelves showing can Placement of product appropriate for the brandidentity. To help promote sales and create a good image for the product. The operation as the interviews and questionnaires formentrepreneurs of products / location and satisfaction assessment form had respondent with experts from 3 sides include information of designing of the structure the graphic and marketing/ shelves showing. By satisfaction assessment form will uses analyze data and average results. Percentage and presentation in table and descriptive writing.The research result was concluded that most of the Satisfaction Assessment Form of general peoples were women for the number of 80 persons at 80% that had the age range between 20-24 years at 35%. satisfaction assessment fom in the structure of the packaging was The total average were at 4.25 In the much criteria. satisfaction assessment form in the graphic on the packaging was the total average were at 5. In the Most criteria. satisfaction assessment form in marketing the shelves showing of products was the total average were at 4.08. In the much criteria.

The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda jam that is suitable for making Sundae-style yogurt and study the quality changing during yogurt storage at cold temperature (4ºC). From the results of the selection of basic formulas for set yogurt. It was found that the panelists liked yogurt which was prepared from 82 % pasteurized milk 9% skimmed milk powder 4.5% sugar and 4.5% plain yogurt. Next this selected yogurt recipe was developed to be a product of sundae-style set yogurt with Karanda jam. From sensory testing Karanda jam (65% Total soluble solids) at 15% of the total yogurt ingredients received a preference score of more than 10% and 20%. Karanda Sundae-style set yogurt has protein fat carbohydrate and fiber content 7.17 1.56 67.94 and 1.60% respectively. When stored at 4 ºC for 18 days Karanda Sundae-style set yogurt still maintains the good characteristics of set yogurt found a syneresis of whey and surface of the yogurt is slightly dry. The yogurt has a pH at 3.65 with a lactic acid content of 0.92% the amount of anthocyanin has changed slightly. And microbial quality still has the number of lactic acid bacteria in accordance with the standard criteria of the type of yogurt that still contains live microorganisms

Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore in the present study the effect of gelatinized starch (wheat corn rice tapioca and glutinous starch) to improve of bread quality was determined. Starch were gelatinized and added as bread ingredients. Gelatinized starch influenced the quality of bread. The bread obtained gelatinized starch with high specific volume and moisture content but low density (p≤0.05). Sensory evaluation showed that the bread which contained from gelatinized tapioca starch obtained highest score especially texture and overall acceptance from the panelists. Tapioca gel has been used as texture improving agent in bead. The effect of tapioca gel on the quality of bread were determined. The tapioca gel (0 20 30 40 and 50% of wheat starch) was used in the formulation of the bread. Increasing tapioca gel improved specific volume moisture content density and sensory quality (p≤0.05); however these quality were deteriorated as add tapioca gel up to 50% (p≤0.05).