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 development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake products ( 2) to study the use of vegetable fat as a substitute for butter in fruit cake products using quinoa flour and rice flour mixture ( 3) to study the nutritional value of basic fruit cake and fruit cake using quinoa flour and rice flour mixture and using vegetable fat instead of butter and ( 4) to study consumer acceptance of fruit cake products that using quinoa and rice flour mixture by using vegetable fat instead of butter. The results showed that the appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a ratio of 50: 50 which achieved preference ratings higher than the ratio of 60: 40 and 70: 30 based on sensory evaluation. The study on the use of vegetable fat as a substitute for butter in fruit cake recipes showed that the use of fat obtained from rice bran oil had higher mean scores of favorability than the use of fat from coconut oil and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa and rice flour and fat from rice bran oil as a butter substitute was compared with the basic recipe. It was found that the nutritional value was not much different. The fruit cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in 100 grams can provide 368.30 kilocalories with a moisture content of 32.22% protein 6.02% carbohydrates 41.10% fat 19.98% ash 0.68% and calcium 507.57 mg. And from the results of the acceptance study of 120 general consumers who had opinions on fruit cake products that use quinoa flour mixed with rice flour and fat from rice bran oil 4 3 % found that fruit cake products had novelty and interesting followed by 25% of the nutrients that were beneficial to the body with 100% acceptance of the developed products.

The purpose of this research the study of the potential of Suphanburi area for planting investment. In which the researcher has studied the soil data set that is different in each area of Suphanburi. That is quite diverse if divided by each district in Suphanburi province themselves from the basic information report in Suphanburi and the agricultural information of Suphanburi for the year 2017 when comparing with the soil set of Suphanburi it can be seen that the cultivation is quite comprehensive all. The researcher created a model. Mathematical model to calculate production costs and forecasting of plants suitable for cultivation According to the potential of Suphanburi area. In the form of a website for ease of use as much as possible.

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly

This paper presents the packaging design of the straw material replacement process. For environmentally - friendly products Product Case Studies MAZMOIZELLE Shop Due to the awareness of the environmental problems that affect the lives of all living. The weather is changing. One solution is Eco-design (Economic & Ecological Design) which plays an important role in the production process. Environmental concepts are added to the design process to develop environmentally friendly designs. The sample consisted of the research instruments used in this research were 80 persons. Pre-design questionnaire the questionnaire evaluates the satisfaction of the packaging structure for the environment. Data were analyzed using percentage analysis. The results are evaluated by experts and experts in three aspects: packaging graphic and marketing. The instruments used in the research were questionnaires and satisfaction questionnaires. The results showed that. 89% of respondents agreed to use recycled materials for packaging. The evaluators have a need for environmentally friendly packaging by developing robust packaging. Product Protection And graphics on the beautiful packaging. This shows that packaging is environmentally friendly. And the evaluator needs the uniqueness of the product for the environment. The results of the study concluded that the design of the structure and graphics on the packaging for the environmental products of the five structures from the MAZMOIZELLE product include the packaging for the camera strap. Sack bag Packaging for documents A5 packaging for wallets and notebook bag packaging very good. Packaging can protect the product well and easy to use. Graphic design on packaging that represents a unique identity for environmental conservation. And the results of the replacement test with rice straw mixed grain. Seeds can be grown at a rate of 70% which is good.