The purpose of this study was developing of jackfruit seeds for food production. Experiments consisted of marketing snacks food from cereal base and then studing physical analysis and consumer acceptability indicated of products. Result showed that physical and chemical analysis of jackfruit seeds as follows : Aw =0.99 ± 0.00 L* a* b* value 79.45 ± 0.01 0.04 ± 0.03 and 16.97 ± 0.74 respectively and percentage of moisture content 70.43 ± 0.07. The best formula of jackfruit seeds crispy mixed thai spicy was replaced with 100% jackfruit seeds. Product have brown gold colour be similar to product in markets low moisture food. The percentage of protein content 1.34 ± 0.07 fat content 1.20 ± 0.060 and crude fiber content 3.20 ± 0.17. The shelf life meagerly 2 months and consumer acceptability like moderately product. The best formula of jackfruit seeds with peeled mung bean in an instant kanom look-chub with 100% jackfruit seeds. Product have bright yellow colour be similar to product in markets. The percentage of moisture content 5.02 ± 0.05 protein content 0.82 ± 0.01 fat content 4.75 ± 0.03 crude fiber content 6.76 ± 0.76 ash content 2.04 ± 0.01 and carbohydrate content 80.61 ± 0.70. The shelf life meagerly 3 weeks and consumer acceptability like very much product. The best formula was jackfruit flour instead wheat flour in an instant crape powder product with 100% jackfruit seeds. Product have bright yellow colour. The percentage of moisture content 3.81 ± 0.09 protein content 0.74 ± 0.01 fat content 0.45 ± 0.02 crude fiber content 1.96 ± 0.57 ash content 5.69 ± 0.24 and carbohydrate content 87.33 ± 0.62. The shelf life meagerly 2 weeks and consumer acceptability like very much product. The best formula was cereal bar of jackfruit seeds product with 100% jackfruit seeds. Product have bright yellow colour Aw = 0.15 ± 0.01. and percentage of moisture content 1.95 ± 0.05. The shelf life meagerly 2 weeks and consumer acceptability like very much product.

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent 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 seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than 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. Keywords: durian seed Thai dessert

The purposes of this research were :1) to construct the achievement test in The Development of Principles of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students 2) to assess the quality of test in the aspects of validity item discrimination item difficulty and reliability Research and Development; R&D was used for research method. There were 4 step as follows: 1) Research to study the basic data and need of achievement test construction 2) Development to construct the achievement test 3) Implementation to tryout the achievement test and 4) Evaluation to assess and revise the achievement test after that bring to create the normalize of achievement test sample of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students enrolled suubjects Principles of Food and Nutrition Acedemic Years 2559 on 30 peoples. Tools for use in researching the achievement in Principles of Food and Nutrition kinds 4 choices 100 items. The findings were as follow: 1.The development of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition which constructed 100 items results revealed that the test gained content validity value index balance during 0.67-1.00 2.Quality of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition. Achievement test Principles of Food they also have the difficulty (P-value) of 0.15-0.80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 achievement test Nutrition they also have the difficulty (P-value) of 0.15-0.80 80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 T48.00-80.89

The reserch development of artifitial flowers creative made from Pa-kao-ma cloth consists of two objective. 1) To study satisfaction of the target group. Finding 1. Development process of artifitial flowers made from Pa-kao-ma cloth can be done with asking 5 expertion in to topics. The first topic mass flowers appearance. It can divide to five types. Monochl any dous. Mass flowers was made from litly. Alternative multilamination mass flowers was made from rose. Inflorescence flowers mass flower was made from Gladiolus. Composite flowers was made from hippeastrum johnsonil busy. Come-shaped mass flowers was from calla lily. The sec topic is filler flower. It can divide to two appearance. The First is sam flowers. It was made from Bouqainvillea. The second is orchid. It was made from Cattlega. 2. Satis faction to artificial flowers product from target amount 50 people in three forms following. Flowers vasc is the most satis faction with average equal to 4.89. Flowers frome 3D have average equal to 3.97. Accessories has average equal to 3.70

The purposes of this research were to study a seamless carpet weaving by shuttle remote to develop communities of commercial products. Including studied the needed problems to use the seamless carpet weaving loom to be effective for responding the most demand of weavers and brought the data to analyze for prototype of a seamless carpet weaving loom by shuttle remote to develop communities of commercial products. As well as bring the knowledge transfer of technology to workshop. The research was experiment research by the field survey. There were 25 specific samples selected of hand carpet weavers in the lower northern district that were the carpet weavers group of Ban Huay Bong Tambon Ban Sao Muang district in Uttaradit province. The application developed into commercial products such as floor carpets and decorating carpet for various rooms. The results of this study found that the experiment to find the effective satisfaction of carpets weavers by hand weaving loom were as follows: The production can be woven carpets with maximum 3 meters width and 90 centimeters. It was the seamless carpet to satisfy quickly for customer demands in time. It was depending on the structure and complexity of the carpet design. The basic design can be woven faster than original for three times and seamless. In working can reduce the process to use workers to tend the traditional shuttle up to two times. In production costs were lower than industrial because it was produced in each time a lot to breakeven to open the loom. In treatments were easy to use and were not complicated in installation equipments with the shuttles remote control which using the shuttle tended to convert to chart in 220-volt and 12-volt battery etc. The power wheel drives in the channel on weft yarn back and forth for a time to charge the battery for an hour. This seamless carpet weaving loom forced by shuttle remote to develop communities of commercial products brought the basic of knowledge to develop the loom equipments patterns design and develop communities of commercial products in the future.