This study aimed to 1) selects the basic recipe for the Breadsticks; 2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD) was used to evaluate tests in sensory property appearance color flavor taste and overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1000 grams yeast 10 grams salt 7 grams milk powder 30 grams water 600 grams sugar 100 grams shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran were 5 10 15 and 20 percent. It was found that the 5 percent sample had the highest average score. It was found that the average scores were brightness value L* was 54.11 red value a* was 8.58 yellow value b* was 20.54 cripiness value was 4.80 Newton hardness value is 37.20 Newton. Consumer acceptance study using general public found that consumers accepted breadsticks enriched with riceberry rice bran 94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran. Nutritional value off the enriched product was higher than basic recipe breadsticks

The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry to study volume of four types of using rice bran oil shortening substitute margarine pastry in puff pastry at shortening 0% 25% 50% 100% percent of total margarine pastry weight. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). From the study on the amount of four recipes of using rice bran oil shortening substitute margarine pastry in puff pastry. The basic formula 0% 25% 50% and 100%. The tester acceptance of shortening 25% formula most. In terms of color flavor taste texture and overall liking in medium. The basic formula 0% and shortening 25%. The tester acceptance in terms of appearance higher than other recipes liking in very. When the variance was analyzed and statistical difference was compared It was found that the appearance color flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

This research project aim to develop method for analysis of gamma-oryzanol in rice bran with environmental friendly solvent. The total content of gamma-oryzanol in rice bran was investigated using the combination between partial extraction method with ethyl lactate solvent and the study of factors on partial extraction. The parameters that effect the amount of gamma-oryzanol with partial extraction method consist of weight of rice bran volume of solvent and extraction time were conducted. The result shown the maximum content of gamma-oryzanol that extracted with 50 milligrams of rice bran 5 milliliters of ethyl lactate and 2 minutes of extraction time. The quantity of gamma-oryzanol in rice bran that observed using partial extraction method with ethyl lactate solvent and classical extraction method were 4.23 and 4.32 milligram per gram rice bran respectively. The results from both extraction methods were well agreement. When the extracted rice bran was separated with High Performance Liquid Chromatography the result shown the main compositions of extracted rice bran including cycloartenyl ferulate 24-Methylene cycloartanyl ferulate and campestanyl ferulate. The develop method for analysis of gamma-oryzanol in rice bran using partial extraction with ethyl lactate solvent is easy use only small apparatus in laboratory cheap short-time consuming and use environmental friendly solvent.

The objective of this research were 1) Determination of anthocyanin in riceberry rice bran has been 1195.60 mg/L 2) To investigate the suitable amount of riceberry rice bran added into bread. Sensory evaluation revealed that the bread added 10% riceberry rice bran was similar to the bread added 30% riceberry rice bran they received the highest likability scores in terms of in the appearance color odor and taste. However their softness and overall preferences were significantly different (p<0.05). Water activity (aw) of bread added riceberry rice bran at various concentrations 10 20 and 40% were not significantly different (p>0.05) but it sighificantly decreased in bread added 30% riceberry rice bran. For texture analysis the handness of bread added 10-30% riceberry rice bran were not significance increased however the hardness of bread with 40% riceberry rice bran was significantly higher then the bread with the addition of 10%. The color of bread addition with four levels of riceberry rice bran were significantly different (p<0.05). Riceberry rice bran added into the bread reduced the brightness value reduce obesity in bread that has been recognized as having a strong flavor. The bread added 30% riceberry rice bran has been accepted dark purple fragrant rice bran. The outer skin of the bread is slightly dry and sweet taste 3) The shelf life of riceberry rice bran in bread can be stored for 3 days.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.