The objective of this study is to inspect the basic formulas of Chor-Muang pre-mix flour using the substitution of rice flour and general glutinous rice flour with riceberry flour and Leum Pua glutinous rice flour The substitute of fal in the formulation with coconut milk powder was also investigated. In additien the qualifies of Chor-Muang prepared from premix flour were evaluated. It was found that the highest acceptable score was observed in the formula 2 .The suitable content of coconut milk powder was 27.78 and the color aroma taste texture overall acceptability score were 7.22 6.98 740 7.36 7.02 and 7.48 respectively. For the semi-instant flour for Chor-Muang in the study analyzed for the substance-quality in the product it was affirmed that all no microorganisms were found water activity (aw) value was 0.47 the moisture content of 7.73 percent and the ash quantity of 0.15 percent were found.

This research studied: 1) the history of Nim Nuan dessert 2) the standard recipe of Nim Nuan dessert 3) The volume of syrup and banana bud power (BBP) which replaced glutinous rice flour in the standard recipe 4) the accepted recipe of Nim Nuan dessert by substitution of glutinous rice flour with BBP and 5) comparison of nutritional value between the standard formula and the accepted recipe of BBP Nim Nuan dessert. The experts in Thai Dessert field were interviewed about history and standard recipe of Nim Nuan dessert. The glutinous rice flour was substituted with BBP by 5% 10% 15% and 2 0 % of weight of glutinous rice flour in the developed Nim Nuan formulations. 9 – point hedonic scale was used for consumer acceptance testing and the nutritional values between the standard recipe and the accepted recipe of BBP Nim Nuan dessert were compared. The results showed that Nim Nuan dessert is a local dessert of Rayong Province the main ingredients are glutinous rice flour 32.57% syrup 31.27% rice flour 6.51% coconut 29.32% and salt 0.33%. The amount of BBP inverse proportion with volume syrup decrease 26.0% from 30.5% of syrup usage. The 9-point hedonic test show that the most satisfy of BBP Nim Nuan dessert recipe contains 15% of BBP. The sensory scores in appearance were 6.93±0.87 6.87±0.86 6.50±1.11 7.07±0.78 6.00±0.81 and 7 . 4 7 ±0.68 for appearance color smell taste texture and overall satisfaction respectively. Higher calorie value carbohydrate iron fiber calcium and phosphorus contents and lower in protein and fat contents were found in the accepted recipe BBP Nim Nuan dessert than that of original recipe.

The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan) to develop syrup for product topping and to study the appropriate quantity of a cashew nuts for adding in the product. To study a physical and chemical nature of the product. To study the customers satisfaction in product. Firstly the appropriate ratio of the black and white sticky rice was studied. The result was the recipe that had 80% of white sticky rice and 20% of black sticky rice was voted to be the best. For the product topping that had a combination of glucose syrup and sugar was the best. Moreover the quantity of glucose syrup and sugar on product effects the customer’s satisfaction (color smell taste texture and the overall score). For the appropriate quantity of the cashew nut the formula 2 which has a 25% of cashew nuts was voted to be the best. Comparison of which non-cashew nuts and 25% cashew nuts formula the study revealed that the 25% cashew nuts formula had more nutrition (protein fat and fiber). Microbial population count <10 cfu/g. The product is able to keep in room temperature. The customer’s satisfaction reach to 94% in 25% cashew nuts formula.

The effects of plant growth regulators alone or in combination on Hexachlorocyclohexane (HCH) phytotoxicity were studied. Waxy corn seeds were immersed in different plant growth regulators that are 1) 2 mg/l Indolebutyric acid (IBA) 2) 2 mg/l Thidiazuron (TDZ) 3) 2 mg/l Gibberellic acid (GA3) 4) 1 mg/l IBA + 1 mg/l TDZ 5) 1 mg/l TDZ + 1 mg/l GA3 and 6) 1 mg/l IBA + 1 mg/l GA3 then sawn in 30 mg/kg HCH-contaminated soil or non-contaminated soil for 10 days. All plant growth regulators could enhance shoot and root dried weight of waxy corn seedlings in non-contaminated soil. Only 2 mg/l GA3 could enhance root length of waxy corn seedlings in non-contaminated soil. In HCH-contaminated soil only 2 mg/l TDZ could increase shoot dried weight of waxy corn seedlings. Also 2 mg/l IBA or 1 mg/l IBA and1 mg/l GA3 could increase root fresh weight of waxy corn seedlings. The exposure with HCH in soil did not affect to shoot and root tissue even though the growth of shoot and root were inhibited. However the exposure with HCH and receive exogenous plant growth regulator induced aerenchyma formation in cortex and pith of waxy corn root.

The effJct of four levels of sugar to coconut milk on the qualities of Khaci Niew Kaew was found that as slgar increased the lightness of Khao Niew Kaew decreased. The color of Khao Niew Kaew wa~ light green. The overall likeness of Khao Niew Kaew were moderately at 30 :40 of sugar to ~oconut milk .The study on Khao Niew Kaew with the level at 20 and 30% ofsticky rice was found that as the sticky rice increased it was likely that the lightness increased.The color of Khko Niew Kaew was yellow~green. The hishest score of the likeness of Khao Niew. Kaew was mOdkratelY at the level of 30 %. For the study of shelf-lives of Khao Niew Kaew for 15 30 and 45 bays it was stored in refrigerator (DoC) and Thawing in the room temperature(30+2°C) for 10 minutes and heat by microwave (with 30% of power) for 45 50 and 60 seconds. The SLdY was found that Khao Niew Kaew stored for 30 days with 30% of power from microwave for 90 seconds was accepted. Khao Niew Kaew was dark green and increasingly hard. The result of the study was moderately accepted.