Spaghetti was a pasta product and one of the popular foods that had the value of main nutrition as carbohydrate and protein. The research was studied production of fresh spaghetti by addition of seablite leaves. The study on optimum amount of boiled seablite leaves and dried seablite leaves found that supplementation with increasing quantity of boiled seablite leaves had results about the quality of fresh spaghetti by addition of boiled seablite leaves and dried seablite leaves which the quality had statistically significant difference at the 0.05 level (p≤0.05). By addition with increasing quantity of boiled seablite leaves and dried seablite leaves that had increasingly resulted in color as green spaghetti (p≤0.05) and toughness and elasticity of texture of fresh spaghetti had decreased with statistically significant level at 0.05 (p≤0.05). Testing on sensation found that the testers had tasted to vote the most of sensation fondness as addition of boiled seablite leaves at 20 percent and addition of dried seablite leaves at 2 percent by weight of all ingredients (p≤0.05) and had studied of change on storage period that selected a fresh spaghetti by addition of dried seablite leaves to preserve fresh spaghetti could store in plastic bag of 7 degree Celsius and quality of the fresh spaghetti had preserved for 3 days that kept in physical quality. The consumer had accepted by the penchant of less to the highest level at 100 percent and they interested the product at sale price of 75 baht per serving.

The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that the product using1:10.05 of boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of brown sugar to the juice weight was accepted most in all aspects: appearance color flavor taste texture(mouth feel) overall preference; the mean scores were 7.46 7.53 7.73 7.63 7.55 and 7.68 respectively. This indicated that the product was very much and most accepted. The lightness (L*) the greenness (a*) and the yellowness (b*) were at 18.34 -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was 6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no physical or chemical change. All the microorganisms found did not exceed the Ministry of Public Health standard 2013. One hundred grams of the product contained 24.00 kcal 5.79 g carbohydrate 0.22 g protein 0.80 g fiber 8.40 g calcium 0.20 g iron and 14.00 mg iodine 84.00 sodium μg 1056.04 μg beta-carotene 360.00 μg phenolic compound of Alice and 1160.00 μg chlorophyll. The consumers’ test result indicated that most consumers accepted the product at the moderate level; and 94% of them were interested in buying at 20 baht per 180 ml glass bottle of the product