“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5% 10% and 15% and Latte flavor; 10% 20% and 30% added into Kalamae dessert. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 30 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’ new multiple test through the prefabricated program. The results reveal that a supplement of 5% of germinated brown rice 3 in1 supplement into Kalamae dessert was accepted by the tastes with average scores of odor criteria taste and overall appreciation being 7.62 7.72 and 7.85 respectively. For a supplement of 10% of germinated brown rice the color and texture of the products were approved with a score of 7.89 and 7.70. Analysis of variance and compared differences are statistically at 0.05. As for the evaluation of additional latte favor the outcome demonstrates that 30% of Latte favor was the most satisfying to examiners with average scores of color odor criteria taste and overall appreciation which accounted for 7.83 7.75 7.70 7.85 and 7.92 respectively and only analysis of variance and compared difference of color and smell are statistically at 0.05.

Development Project of Application of germinated brown rice in Thai deserts aimed to develop 3 kinds of Thai dessert recipes and process which consisted of Bua loi Frozen Taohuay Lot Chong (A traditional Thai dessert consisting of rambutans in coconut sauce). The result was found that Bua loi Frozen from germinated brown rice was developed by using germinated brown rice and water for Pre-Gelatinization ratio at 2:3 and sticky rice was at 30 gram. Bua loi Frozen at -18 C was thaw in microwave at 70 power 2 minute. The product tested was accepted moderately. The result was found found that Taohuay from germinated brown rice was developed by using germinated brown rice and fresh milk ratio at 100:0 and stability was agar. Taohua tested was accepted moderately. It was found that the product was accepted and there was statistically significant difference at p< 0.05. Lot Chong from germinated brown rice was developed by using germinated brown rice 60 percent and Time for Pre-Gelatinization at 30 minute. Shelf Life Study of Bua loi Frozen at 4 mouth. Taohuay in refrigerator at 1 mouth the product was separate and Lot Chong in refrigerator at 2 week the product was rancid smell and decay to not accept from consumer.

Khao’ Niao Dam is a grain which has anthocyanins pigment. Rice flours contained high protein content more than white grain and have higher water absorption. The white rice flour had higher swelling power and lower solubility than 6 rices flours. Amylose which content in the white rice flour is peak viscosity final viscosity setback and pasting temperature than the waxy rice flours. The objectives of this research were to formulate and determine the appropriate condition for sensory test on the rices powdered beverage products to consumers in terms of color flavor sweet taste viscosity and preference overall. Starting from the basic formula 3 formula is a formula that consists of Germinated brown rice drying were 23.33 % millet drying were 3.33% soybean powder were 6.67% powdered milk were 13.33% sugar were 33.33 % and cream powder were 20.00%. Acceptance scores of 7.60 and then to research the use of Germinated brown rice drying a substitute for cream powder in the manufacture of rice powder beverages into 3 levels such as 50 75 and 100% the amount of Germinated brown rice drying a substitute for cream powder 100 % has been the most acceptance. Then the ratio of rice flour 7 the appropriate type of beverage rice powdodor and viscosity of the beverage rice powder for 3 formulas were formulated with Black Glutinous flour were 10.00% the most acceptance. The study of soybean powder substitute millet powder in the manufacture of rice powder beverages to reduce the viscosity into 3 levels: 50 75 and 100%. The result showed that the suitable of soybean powder substitute millet powder were 100% and the most acceptance. This study used amount of soybean powder and milk powder substitutes sugar in the production of powdered rice beverage can be divided into 3 levels in the formula is 5 10 and 15% the result showed that the 10% of the soybean powder and 15% of milk powder substitutes sugar the most acceptance. Then study the temperature of water for rice powder beverages and the ratio of water to the rice powder beverages in the rice powder is 1:5. Nutritional value analysis of rice beverage product showed were 6.46% moisture 11.63% protein 7.34% fat 5.65% dietary fiber 1.47% ash and 67.45% carbohydrate and the shelf-life of rices powdered beverages which pack in aluminum foil bags was preserve products and store at 30 °C more than 6 weeks.

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.