The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.

Development Project of instant Thai curry products for export industry aimed to conduct the process of making curry to have shelf-life extension and transfer this knowledge and technology to community entrepreneur and private organizations for industrial productivity with quality ready-to cook and tasty delicacy curry paste. It also helps adding value for the market and the export which is correspond with the policy of promoting Thailand as Kitchen ofthe World Since 2006 the research on curry paste process and developed recipe included 5 types of curry; red curry green curry Pha-naeng curry Tai PIa curry (Fish innards curry) and Thai Tom Yum curry. The result of the study was found that the overall satisfaction level of the consumer was accepted for curry powder because it lasted and was ready to cook. As for the research in 2007 it focused on the shelf-life extension of Thai instant curry and was developed by testing for its quality by physical chemical microbial and sensory evaluation. It was found that Thai instant curry lasted for more than 8 months. When developed to use in the factory the quality of curry was not different from the one produced in the laboratory except currys weight after drying which was less; however the result was accepted. In this case the quality of raw material temperature and drying period should be controlled constantly. The researcher transferred this knowledge and technology to the community and target private organization twice. The first time held on Instant Curry Course at the Faculty of Home Economics Technology between 30 June -1 July 2007. The second time was the training course for Organic community in Khon Kaen province between 21-22 July 2007. The result of the technology transfer was found that 94.6 % of the participants satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase communitys income. It is regarded that this project was accomplished according to its success in the goal and objectives.