The objective of this research was to determine the optimal ratio of beetroot pulp to produce American muffin. The experimental arrangement in CRD was used to study the effect of ratio of beetroot pulp at 0 % 5% 10% and 15% of total weight on the quality of product. As beetroot pulp increase L* and b* of sample decreased were observed (p<0.05) while beetroot pulp decrease a* of sample increased were observed (p<0.05). For textural properties higher in beetroot pulp added showed notably decreased in hardness and cohesiveness (p<0.05) and increased in springiness (p<0.05). At 10% of beetroot pulp to produce American muffin by 9-point hedonic composed of 26.66 % moisture 24.63 % protein 11.43 % lipid 1.40 % ash 0.92 % crude fiber 1.34 % insoluble dietary fiber and 55.88 % total carbohydrate 344.91 Kcal. of total energy 102.87 Kcal. of energy from fat and increase of anthocyanin 0.37 %.

Development Project of food products from khao Hom Nil for food industry aimed to conduct food processing which consisted of Khao Hom Nil sliced breakfast and Khao Hom Nil ice cream cone. As for Khao Hom Nil sliced breakfast Khao Hom Nil flour to corn flour ratio was 30:30 and it was the most accepted for all attributes. The product obtained was dry crispy but lower puffing capacity than other products sold in markets. It also gave higher nutritional value when compared to other instant breakfast in markets in that it gave high fiber. As for khao hom Nil ice cream cone powdered sugar to shortening ratio was 14%:10% and the product obtained was the most accepted. Determination of water activity and moisture content was at low level. This helped logn-shelf life food.

Development of value added food product from freshwater fish aimed to develop processed food product from 5 types of freshwater fish. Because freshwater fish is found locally and cheap processed and value-added product from freshwater fish would enable a producer to have a wide range of market distribution. The findings of this study demonstrated that the most suitable products were fish sausage with Tom Yam flavour added developed by using seven-stripped carp fish partially substituted with spotted featherback fish at level 50% and 7.5% instant Tom Yum flavour. Pla-Yar produt with herbs product was developed by using Nile tilapia and 3.5% curry paste. Pla-Jor product was developed by using minced lard and thawing 2-week frozen Pla-Jor by microwave at heat level 70% for 1 minute. Fish flake from silver barb fish was developed by crushing to roll and sliding to sheet. Sauce of grilled silver barb fish paste and chill was developed by using silver barb fish partially substituted with shrimp at level 70% and the appropriate drying method was using tray dryer at 73 ◦C for 1 hour.

The results revealed that the methods were done by various ways. It was found that Tom Yum curry was developed into instant Thai Tom Yum curry powder by drying Tom Yum set in the hot air oven and grinding into powder. Red curry was developed by blending the ingredients together to make curry paste drying the paste and grinding into powder. Green curry was developed into dry and wet combination and curry powder. After being sterilized the dry one was dark in color and gave different taste and smell from fresh green curry paste. The latter was similar to green curry powder. Pa-naeng curry was developed by drying the curry paste in the hot air oven. It was considered as the good property of curry. Whereas Pa-naeng curry cube can be produced by combining with chemical substances and forming the cube by using the blocking machine. Tai Pla curry (Fish innards curry) was developed into powder type by blending the ingredients together to make Tai Pla curry drying the paste and grinding into powder. It was seen that all of curry powder could be kept longer and easily.