Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula and to study Using dried bananas to replace in Kanom Thong Muan were basic formula replace 20% 40% and60% By planning randomized complete block design (RCBD) and evaluating sensory quality in appearance (thin consistent) color odor taste texture (crumbly) and overall preference with the use of tasting methods for 9-Point Hedonic Scale. The study the basic formula for Kanom Thong Muan By allowing 40 tasters and the study this Using dried bananas to replace in Kanom Thong Muan By allowing 80 tasters to be undergraduates in foods and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phranakhon. Take average data (Mean) analyze variance (Analysis of Variance ANOVA) and compare different mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of Kanom Thong Muan namely formula 1 formula 2 formula 3 found that the tasting person accepted the formula 1 in appearance (thin consistent) color odor taste texture (crumbly) and overall preference. Average 8.20 7.90 7.85 8.05 8.30 and 8.15 respectively when analyzed Variance and comparison of differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05. The results of the study of the amount of dried bananas that replaced sugar in 4 formula found that the tasting person accepted the formula replace 20% in appearance (thin consistent) color odor taste texture (crumbly) and overall preference average of 8.09 8.00 7.80 7.83 8.09 and 8.00 respectively when analyzed (3) Variance and comparison of statistical differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05.

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.

Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight of all ingredients. The plan was a randomized complete block. (Randomized Completely Block Design RCBD). The total amount of coconut fiber production level of 50 g. as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ≤ 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muan products Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.

The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan .The total amount of coconut fiber production level of 3% as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ? 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muanproducts Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.