This research aims to study 1) personal characteristics that affect the purchasing behavior of consumers in convenience stores in Nong-Don District Saraburi province and 2) retail market factors that affect the purchasing behavior in convenience stores in Nong-Don District Saraburi province. The sample group used in the research consisted of 400 people in Nong Don District Saraburi province. The instrument used for data collection was a questionnaire. The statistics used for data analysis were percentage mean standard deviation a statistical significance test with a value of 0.05. The results of the research are that 1) most of the sample groups were female aged 21-25 years with status occupation student a monthly income less than or equal to 10000 Baht and an education level below bachelors degree. 2) Furthermore factors influenced the purchasing behavior in convenience stores. Overall the average score was at the highest level. The process had the highest average score followed by the product and distribution physical characteristics personnel and marketing communications. The aspect with the least average score was the price. 3) Shopping behavior in convenience stores was analyzed by hypothesis testing. It was found that different sexes had different purchasing behavior in convenience stores in Nong-Don District Saraburi province. It was significantly different at the 0.05 level and age marital status occupation monthly income educational backgrounds. The different is consumers purchasing behavior in convenience stores in Nong-Don District Saraburi province were significantly different at the 0.05 level. Retail market factors like products price distribution marketing promotion personnel process and physical appearance affect the purchasing behavior in convenience stores in Nong-Don District Saraburi province.

The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0 10 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g. the moisture ash protein fat and carbohydrate was 39.64 0.69 5.33 5.70 and 55.38 % respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38 brightness (L*) 10.27 red (a*) 36.25 yellow (b*) 3421.50 respectively Hardness 0.85 g force Springiness 86.25 % Chewiness 1314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers 90 % of them accepted in this product.

This research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0% 5% 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color aroma overall taste and overall liking it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4 respectively.

Development of chili powder products through consumer survey to be used as the information for the development of high quality chili powder. The quality and physicochemical properties of chili powder during storage were investigated. The sound and red pods of fresh chili were washed and blanched at 100ºC for 3 min. Blanched chili pods were soaked in 0.25% sodium metabisulfite with 1.0% citric acid for 30 min prior to drying in a tray dryer at 65°C for 14 h to obtain dried chili with a final moisture content of approximately 8%. Dried chili pods without stem were ground to obtain chili powder. Roasting before grinding resulted in the reduction of moisture aw and color values. The results of study on the quality changes of chili powder during storage showed that storage temperature was the important factor affecting the changes in physicochemical properties and percentage of consumer acceptance. Meanwhile aluminum foil packaging slowed the increase of aflatoxin content in chili powder better than polypropylene. However aerobic bacterial count of the developed chili powder product is very low compared to the microbiological specifications while yeast and mold were not detected. The product contains a standard level of aflatoxin content after 12 weeks in all storage conditions which corresponds to the awareness of consumers in terms of quality cleanliness and safety are important factors in deciding to buy chili products.

The objective of this research was to study the development of cake decorated cream without trans fat. selection of buttercream using as a standards recipe from 3 formulas 50 tasters by 9 Point Hedonic Scales Test. The formula using buttercream had 8.37±0.71 points at very like level was composed of butter 36.08 % shortening 15.47 % white egg 5.15 % sugar 25.77 % salt 1.03 % water 15.47 % and vanilla 10 %. Then substitute shortening with white kidney bean at 0 25 50 75 100 %. The 100% white kidney bean recipe was the highest acceptable 8.42±0.75 points at the very like level. The acceptance test with 100 consumers was 8.10±0.74 score at very like. The color of products showed L* a* b* C and H were 37.52±0.04 0.30±0.01 11.19±0.04 11.20±0.04 88.42±0.07 respectively The Viscosity was 2857±26.62 cPs Moisture was 31.78±0.05 w.b. Texture (Firmness) was 55340.06±68.39 g Consistency was 47435.10±376.39 N. and Cohesiveness was 5.30±0.39 g.sec which more than the standard recipe and nutritive values per one serving. Carbohydrates decrease at 0.19 gram Energy increase at 32.43 kilocalories Fat decrease at 1.97 gram Sugar decrease at 30 gram and more protein than the standard recipe with 0.23 gram. per serving at 150 g.