Product Development by Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons. The objective is to study the basic formula of macarons The amount of Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons to study the right type of Macarons filling and to study the chemical composition of macarons using white kidney bean powder instead of almond powder. A baseline formula which was selected from the sensory test results using a 9-level favorability scoring method found that Jetnipats macaron formula (2013) was accepted by sensory testers in terms of smoothness Macarons pied color smell taste texture and overall preference. Selected base formulations were developed by using white kidney bean powder to substitute almond powder in macaron recipes at the substitution levels of 20 30 and 40 percent of almond weight. It was found that the characteristics of macarons obtained when replacing almond powder with more white kidney bean powder resulted in darker macarons. The brightness (L*) decreased the redness (a*) and the yellowness (b*) increased (p≤0.05) when testing the sensory quality. It was found that the sensory testers accepted macaron using 20 percent white kidney bean powder instead of almond powder over the 30 and 40 percent substitutes in all attributes. Macaron products that used white kidney bean powder instead of almond powder at 20 percent had sensory quality scores for smoothness macaron pied color smell taste texture and overall liking were 8.70 8.50 8.26 8.60 8.63 8.50 and 8.50 respectively which were in high liking level. And sensory testers rated their preference for a white bean macaron filled with chocolate ganache over a marmalade filling and buttercream filling Because the smell of chocolate ganache masks the unique smell of white kidney beans. And the bitter taste of chocolate ganache can also help reduce the sweetness of the macarons. Chemical composition studies have shown that replacing almond powder with white kidney bean powder can also reduce the fat content of macarons.

The purposes of this study were 1) to study the basic recipe of Khanom Gleeb- Lamduan. 2) To study the types of Job’s Tears flour used as a substitute for wheat flour in the recipe of Khanom Gleeb-Lamduan. 3) To study the quantity of supplemented xanthan gum was studied in the recipe of Khanom Gleeb-Lamduan from Job’s Tears flour to improve texture. 4) To study the chemical composition of Khanom Gleeb-Lamduan from Job’s Tears flour. The results of the sensory quality evaluation with a 9-point Hedonic scale favorability score by 30 taste panelists found that the basic formula of Khanom Gleeb-Lamduan that was selected contained 55% of the ingredients including wheat flour soybean oil and icing sugar 27.50% and 17.50% respectively. The results of a study on the type of Job’s Tears flour suitable for substitute for wheat flour for the development of gluten-free Khanom Gleeb- Lamduan recipe. It was found that Khanom Gleeb-Lamduan made from dried milled job’s Tears flour had a higher score on the tasters favor than that made from commercial milled Job’s Tears flour and boiled Job’s Tears flour (p≤0.05). Tasters rated their preference for Khanom Gleeb-Lamduan from Jobs Tears flour with added xanthan gum to improve texture characteristics in the amount of 1% of millet flour preferring it over Khanom Gleeb-Lamduan with Jobs Tears flour added at the rate. 0.5% and at a rate of 2%. Khanom Gleeb-Lamduan had average liking scores in terms of appearance color smell taste texture (crusty) and overall liking was 7.33 7.40 7.86 7.53 7.76 and 8.10 respectively which were in moderate to high liking level. The approximate chemical composition of 100 g of Khanom Gleeb-Lamduan from JobsbTears flour contains 6.75 g of protein 27.46 g of fat 2.64 g of moisture 62.21 g of carbohydrates 0.94 g of ash and 522.98 kcal of energy which is similar to that of the basic recipe of Khanom Gleeb-Lamduan using wheat flour but it has a higher ash content than the basic formula. This is because Jobs Tears contains high amounts of many minerals. Khanom Gleeb-Lamduan from Jobs Tears flour is therefore a healthy snack for general consumers. In particular consumers with gluten intolerance can also eat it.

The objectives of this research were to 1) select a basic cereal formula suitable for milk production from cereals. 2) Study the appropriate amount of sugar used in the development of panna cotta formula from cereal milk. 3) Study the appropriate amount of sweetener (erythritol) in the Phuket pineapple sauce recipe. 4) Study the proper ratio of Phuket pineapple sauce for topping on cereal milk panna cotta. 5) Study the nutritional value of panna cotta Topped with Phuket pineapple sauce. The sensory quality was assessed using a 9-point liking score (9 - Point Hedonic Scale) tasting method. It was found that 1) the tasters accepted the grain ingredients used in the production of cereal milk formula containing 500 g of corn. and millet soybean mung bean black bean red bean and white bean using the same amount of 50 g of each type. 2) The tasters accepted the ratio of 10% sugar to the ingredients in the cereal milk panna cotta recipe. 3) The tasters recognized the use of 6% erythritol of pineapple in the Phuket pineapple sauce recipe. 4) The tasters recognized the ratio of Phuket pineapple sauce in the cereal milk panna cotta recipe of 1: 2 or the amount of 10g of sauce for topping 20g of panna cotta per cup. The scores of liking for appearance color smell taste texture and overall liking were 8.2 8.07 7.77 8.27 8.00 and 8.30 respectively which were in a high level of liking. 5) The nutritional value of basic panna cotta panna cotta from cereal milk formula and panna cotta from cereal milk with Phuket pineapple sauce formula had protein content of 3.17% 2.54% and 2.79 % respectively. Carbohydrates were found to be 27.44% 16.03% and 21.63% respectively. Fat content were 8.17% 0.44% and 0.27% respectively and fiber were 0.00% 0.55% and 0.71% respectively. Therefore cereal milk panna cotta topped with Phuket pineapple sauce recipe is suitable for the health-conscious consumers due to its reduced fat content and in Phuket pineapple sauce using erythritol as a sweetener grammar the energy of nutrients. It is also suitable for consumers who are allergic to milk as it does not contain cows milk and also has good nutritional value.

The purposes of this research were 1) to study personal factors and family factors of High school students at Prakhanongpittayalai School. 2 ) To study food consumption patterns of high school students at Phrakhanongpittayalai School according to the new normal. 3) Comparison of food consumption patterns according to the new normal of high school students at Phrakhanongpittayalai School classified by personal factors. 4) Comparison of food consumption patterns according to the new normal of high school students at Phrakhanongpittayalai School classified by family factors. The sample was obtained by random sampling of 300 students from high school students at Phrakhanongpittayalai School and using online questionnaires as a research tool. The data were analyzed by using frequency percentage mean standard deviation t-test and one-way analysis of variance. The results revealed that 1) most of the samples are female age 18 years old studying in Mathayom 6 earning between 100- 150 baht per day. The housing types are townhouse apartment or flat. The number of family members is more than 3 people. The education level of their parents is lower than a Bachelors degree and work as employees with an average family income of 15000 – 30000 baht per month. 2 ) Food consumption patterns of high school students at Prakanongpittayalai School according to the new normal found that the overall level was at a high level. When considering each aspect it was found that the aspect with the highest mean was the perception of food consumption according to the new normal followed by the aspect of food consumption characteristics of the family according to the new normal and the least aspect was the food type selection according to the new normal. 3) Comparing dietary patterns of high school students at Prakanongpittayalai School according to the new normal classified by personal factors it was found that gender age educational level parental income per day and housing characteristics were significantly differed in opinions on consumption patterns at the . 05 level. 4) Comparison of dietary patterns according to the new normal classified by family factors found that the occupations of parents and the average family income per month haddifferent effects on the new normal dietary patterns of high school students at Phrakhanongppittayalai School. There was a statistically significant difference at the .05 level except for the number of family members and their parents’ education were not statistically different at the .05 level.

This research objective is to improve the overall equipment effectiveness of the water filtration systems in the case study of the Water Treatment Plant which divides the water production into 4 production lines. The water filtration system has an electric actuator and gear is the main machine in the water filtration system. An electric actuator and gear have more machine breakdowns. That makes the water filtration system is the bottleneck of the water production process. This research study is divided into two steps: the first step is the presentation of the equation and the steps to measure the Overall Equipment Effectiveness of the water filtration system. The equation used data from the computer maintenance management system to analysis on mean time between failure data (MTBF) mean time to repair data (MTTR) and water production process data. The results can be improved the overall equipment effectiveness of the water filtration system increased to 0.11% 0.68% 0.44% and 2.44% respectively in each production process line. And increased Quantity of Filtration Water increased to 328500 m3/year 1168000 m3/year 1022000 m3/year and 3832500 m3/year respectively in each production process line. In this research used the pillar of focus improvement. By adding a protection system to prevent machine breakdown because of the most of the problems are found that the protection system malfunctions. This is the most problem in the 4th And then used engineering knowledge to improve water production and the success factor are required a human resources of all parties to cooperate brainstorm and analyze the causes of various losses in order to eliminate them.