The purposes of this research were to developed the tea Product from Ya Nang Melientha suavis and safflower. The objective was to study the optimum drying conditions of Ya Nang tea leaf and Melientha suavis 2) to study the optimum ratio between Ya Nang tea leaf and Melientha suavis and Safflower in the tea formulation and 3) to study the acceptance of Ya Nang tea products with Melientha suavis and safflower flowers from consumers It was found that the suitable drying time of tea leafe was 4 h at 60o c with moisture content lower than 10% that was in agreement with standard. The proper ratios between Ya Nang Melientha suavis and Safflower such as 100:0:0 60:20:20 60:30:10 and 60:10:30 were evaluated the sensory properties by 30 panelists. It was found that the highest acceptability sure was found in formulation 3. In addition the DPPH radial scavenging activity and phenolic content were 66.51 μM Trolox/ml and 14.46 mg GAE/ml respectively for the accepted tea formulation. For the consumer test (120 consumer) the data relating to product interest acceptability and antioxidant properties were 59.20% 96.70% and 75% respectively. This results indicated that tea Ya Nang Melientha suavis and Safflower is accepted by consumer.

The aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada 2015) was applied in this product. The ratio between okra and star gooseberry are 50 : 50 40 : 60 and 30 : 70 of total weight then selection and nutritional analysis. Furthermore to study using drum dry and belt drier as a prototype for small and medium enterprise (SME). The result showed that the ratio between okra and star gooseberry at 40:60 (w/w) was the highest score of appearance color flavor taste texture and overall liking. The seasoned star gooseberry baked sheet product had total Energy 3 7 2 .0 9 and Energy from fat 47.61 kilocalories/100 gram. Protein Fat Carbohydrate Ash and Moisture content were 14.70 % 5.29 % 66.42 % 7.83 % and 5.76 % respectively. The using belt drier for being dried at 170 oC for 42 minutes was the optimize condition for as a prototype for SME in the future.