The objective of this study was to investigate the optimal formulation of mulberry fruit leather product when varying the weight ratio of mulberry fruit: water as 70:30 60:4050:50 40:60 and 30:70. Three factors were then determined by simplex centroid design; sugar (0-100% or 0-50 grams) citric acid (0-100% or 0-5 grams) and pectin (0-100% or 0-3 grams) which the sum of them equivalent to 100% while other ingredients remained constant. Analysis of the data was performed using ANOVA and Mixture Response Surface Models. The results indicated that the highest adhesiveness force and gumminess of mulberry fruit leather product were founded when the weight ratio of mulberry fruit to water was 70:30. The amount of sugar acid and pectin had effects on water activity (Aw) texture profile and sensory score of overall liking of product. From contour plot the predictive models were obtained by plottin g the contour line of all sensory attributes with acceptable score greater than 5.5 and thus the optimization area was selected. After overlapping contour plots an optimal formulation obtained was composed of 40-70% sugar 0-5% citric acid and 30-55% pectin. The sensory score of overall liking of product using a 9-point hedonic scale was 6.3. The water activity (Aw)adhesiveness force cohesiveness and gumminess of the prototype mulberry fruit leather product was 4.9 945.11 g. sec. 0.85 N and 452.12 N. respectively.

This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and

The purposes of this research were to study the pattern and the basic need of indigo woven groups in study areas and to design develop the textile products from indigo fabrics to compare the pattern of materials production process textile products and transferred cloth product technology from them. The instruments used were interview comment evaluation an evaluation and training evaluation. The sample groups were 100 interested persons and 20 trainees from Ban Tam Toa Tumbon Samakipattana of Arkat-amnuay District in Sakonnakorn. The Statistics used were percent mean and standard deviation. The results revealed that the two study areas were Ban Bin weavers group of Long district in Phrae and Ban Tam Toa of Arkat-amnuay district in Sakonnakorn. The former groups produced indigo fabrics and varieties products such as garments sarongs scarves and shawls but the patterns were more modern. The later groups produced only indigo fabrics that were not processing into other products except the shawls and the scarves. They wanted to produce the varieties products from indigo fabrics. The design and the development of textile product patterns from them which were leaded to produce the garments from two groups of five patterns. The comment evaluations were the ninth patterns were the most suitable garments include the decoration; pattern and design were an average of 4.65. The comparison patterns materials and textile product process from indigo fabrics found that the former groups produced the fabrics for sarong. They used Chok weaved techniques and varieties colored threads for design which were beautiful and high cost. Another made scarves shawls bags garments materials and indigo plant products indigo water and dye. The patterns of the later groups were different from the former groups which most of them were produced into sarong or sewn to the other products. They were used tied dye processes that were the same color materials and processes as the former groups and they work every day. The assessment of transferred technology the trainees were the later groups that needed to make money. The results indicated that the female trainees were elder 40 years who were weavers elementary education and their income less than 5000 baht. Before training they had known indigo fabric design in very low level. The sewing and the design were low level. After training they had known more three parts and can apply their knowledge to high level. The most of trainees require to next training time.

This research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0% 5% 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color aroma overall taste and overall liking it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4 respectively.