The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.

The objective of this study is to upgrade the quality of community product manufacturers in Kamphaeng Phet province to the national and international level of the standard for community products by using a knowledge implementation workshop promoted its processing and standard specification followed up by sample screening test of Thai FDA certified or none products; and then qualified each screened sample quality for the standards for community products by Thai Industrial Standards Institute. The result of this study revealed that the dry fish chili paste fry tapioca butter aloe vera in syrup mushroom fermented soya milk cookies noodle and chili paste which must be improved is aflatoxin sorbic acid the definition and scope of products Staphylococus aureus moisture content benzoic acid water activity respectively. Screening test showed net weight measurement and product labeling problems. The product information which met the standards could be applied for the standard quality of community product in Kamphaeng Phet province and upgraded to the quality of community product to food safety and food security.

This research aims to study the effects of blanching Khi Lek (Cassia siamea Lamk) flowers in brine in order to improve the qualities of Khi Lek flower tea production. The study comprised two factors: (1) two-time intervals for blanching: 3 and 5 minutes; (2) two concentrations of brine: 1% and 3% (w/v) and a control using Khi Lek flowers without blanching. The findings of the study stated as follows: blanching with different concentrations of boiling brine contributed to significantly different qualities of outcomed tea products in the aspects of moisture content aw color turbidity ascorbic acid content antioxidant activity and the observed sensory evaluation as compared to the control without blanching. Moreover the optimum blanching conditions consisted of blanching with boiling 1% brine for 5 minutes to obtain the best qualities of Khi Lek flowers tea product.