The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun Kanom Num-dok-mai and Kanom Puy-fai respectively. The investigation emphasized on these effects on color and odor of the products. Palm flours at the level of 0% 10% 20% and 30% was added then physical and chemical properties consumer’s acceptance were investigated and their shelf-life of the products packed in polyvinyl chloride and double layer of polyvinyl chloride and polyethylene at room temperature was inspected every day. Drying temperature of 60 ?C and 10% flour addition in the formulation found to be the optimal condition and also produces best quality of the products accepted by consumers as in such conditions overall score of acceptance was statistically significantly highest ( P>0.05) with 7.73 7.95 and 7.62 average scores for Chun Kanom Num-dok-mai and Kanom Puy-fai consecutively. Proximate analysis of these products in terms of moisture ash fat fiber protein and carbohydrate revealed that they were statistically different ( P>0.05). When 100 consumers were asked to taste and rank their acceptances Kanom Puy-fai Kanom Num-dok-mai and Kanom Puy-fai was acceptable by 66 28 and 6 panels successively. However these products should not store for more than a day due to the fact that microbiologically total viable count would be exceeds specified standard by a day.