The study of Direction of the Potential Development Community of a Confectionery Production into the Sustainable Tourism in Phetchaburi Province aimed to study: The study of Direction of the Potential Development Community of a Confectionery Production into the Sustainable Tourism in Phetchaburi Province employed qualitative research by collecting data from interview and focus group discussion. Data was analyzed using content analysis. The main informants were community leaders local people in Phetchaburi community officers administrators sub-district administration organization. The results of this research showed that 1. This community has been empowered and also received many awards from government agencies and private sectors but there are tourism developments concerned which are the lack of cooperative from local people and academies including the shortage of staff officers for tourism promoting. 2. There are 3 process guidelines to develop the community into a potential tourism community which are 1) Encouraging people in the community to get involve with organizing confectionery tourism attractions which will be overseen by Sub-district administrations organization’s management operation responsibilities and evaluation. 2) Providing community of confectionery tourism roadmap to promote confectionery learning center confectionery festival along with setting up traditions which will symbolize the uniqueness of the community. 3) Educating youth and community members to be able to guide and show tourists around their community helping tourists to learn and to know more about the uniqueness of confectionery community to make the community more recognizable.

The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream which used in the study of Thaitone mixing to examine the appropriate ratio of colors in mixing Thaitone colors for buttercream and to examine the acceptance of Thaitone colors using for bakery work. In terms of the entrepreneurs buttercream case study the experiment was planned by the Randomized complete block design (RCBD) at a 95 percent confidence level. The experiment was conducted to evaluate the sensory quality of appearance color odor taste texture and overall preference and compare the differences of the average by using the Duncan New Multiple Range Test (DMRT) and computer program. There were 30 participants for testing the taste with 5 – point hedonic scale method. The result showed that the third basic recipe of buttercream was accepted the most. The averages of appearance color odor taste texture and overall preference were 3.53 3.96 3.66 3.26 3.76 and 3.70 respectively. The result of physical testing revealed that it was stable insoluble and there was no expansion although at a 30- degree Celsius room temperature. According to the result of the study of the entrepreneur’s acceptance of Thaitone color buttercream it was found that Kulap color 45.47 17.44 and 2.67 were accepted the most from the entrepreneurs at the most level accounting for 35 percent. Chan color which its brightness was L*53.23 having a red-color value of a*2.16 and yellow-color value of b*26.01 was accepted the most from the entrepreneurs at the most level accounting for 45 percent. Also Namlai color which its brightness was L*45.39 having a red-color value of a*-19.03 and yellow-color value of b*-6.90 was accepted the most from the entrepreneurs at the most level accounting for 60 percent. According to the study of the entrepreneur’s acceptance of Thaitone color mixing guide for buttercream it was found that it could be applied with the bakery products in entrepreneur’s shops accounting for 100 percent. Moreover the Thaitone color buttercream mixing guide could be most productively applied in the bakery businesses accounting for 55 percent.

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).

Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein ice cream demand for this consumer group. Therefore the objective of this study was to develop the milk ice cream with high protein from chicken breast by varying chicken breast in milk ice cream at 5 10 and 15% by total weight. The result showed that 10 % chicken breast ice cream had the best physical and sensory properties. The viscosity overrun texture and melting rate of the developed formula were 89.05 cps 108.05% 34584 g force and 23% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 87.10 5.08 and 20.54 respectively.

The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.