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.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.