Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar instant peanut paste powder instant fried banana flour Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour smell taste texture and total impression) were 7.83 7.76 7.73 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake) it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour Kanom Krok was slightly different. However Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % 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 community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor 2Lecturer of the Faculty of Home Economics Technology 3Lecturer of the Faculty of Architecture and Design

The main purposes research of Value Adding of Nelumbo Nucifera (Lotus) as the Food lngrestent are (1) Studying the possibility of using Nelumbo Nucifera (Lotus) as the Food ingredient. (2)Studying chemical components of food products using Nelumbo Nucifera (Lotus) as their ingredients. (3)Studying consumer acceptance. from the research when using Nelumbo Nucifera (Lotus) as the food ingredient in 10 menus} indicated that deletable imitaion fruits (Kanom look-choob)has its reputation up to 50 percent of consumer acceptance after using lotus beads instead of peeled green beans. Coconut Macaroon(Kanom Ba-binX has 60 percent of consumer satisfaction after using lotus roots instead of ripe coconut. Rolled Wafer (Thong Muan)adding lotus petal to ingresients had consumer acceptance at only 3 percent. Thai Meringe(Sommanat) has 10 percent of conumer satisfaction after using lotus beads powder instead of wheat flour. Cake has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour.Cookieshas 10 percent of consumer satisfaction after using lotus beads powder of wheat flour.Waffle has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour. Sandwich Spread after using lotus young stem instead of pickle has acceptance at 50 percent. Pork Balls adding lotus young stem at 20 percent.

The effJct of four levels of sugar to coconut milk on the qualities of Khaci Niew Kaew was found that as slgar increased the lightness of Khao Niew Kaew decreased. The color of Khao Niew Kaew wa~ light green. The overall likeness of Khao Niew Kaew were moderately at 30 :40 of sugar to ~oconut milk .The study on Khao Niew Kaew with the level at 20 and 30% ofsticky rice was found that as the sticky rice increased it was likely that the lightness increased.The color of Khko Niew Kaew was yellow~green. The hishest score of the likeness of Khao Niew. Kaew was mOdkratelY at the level of 30 %. For the study of shelf-lives of Khao Niew Kaew for 15 30 and 45 bays it was stored in refrigerator (DoC) and Thawing in the room temperature(30+2°C) for 10 minutes and heat by microwave (with 30% of power) for 45 50 and 60 seconds. The SLdY was found that Khao Niew Kaew stored for 30 days with 30% of power from microwave for 90 seconds was accepted. Khao Niew Kaew was dark green and increasingly hard. The result of the study was moderately accepted.

Development project of the dessert products for export industry aimed tyo develop to develop 5 kids of thai dessert recipes and process which consisted for cereal barinstant peanut paste powderintant fried banana flourkratong thong (Golden thai Pastry Cups) adapted for keeping longer and instant Kaanom Krok flour (Coconut Rice Cake). The result was found that cereal bar fron black sticky rice was developed by using 2% high fructose syrup and 12% glucose syrup that soluble solid of syrup was at 90 Brix The product tested was accpted moderately. Instant peanut powder dever recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in maketplace. It was found that the product (coloursmelltastetextureand total impression) were 7.837.76 7.73 7.63 and 8.03 respectively.The product had hingh prefernce score. Instant fried banana flour recipe development was done by using rice flour to wheat ratio at 120:20 12.5% baking soda and 0.5% calcium choride. Water reuirement was 200 milliter Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The pproduct was accepted at medium to high level.For instant Kanom Krour (Coconut Rice Cake) it was foumd that 3 recipes of them were singficantly different for texture likung at p<0.05. 100 and 90 gram of rice flour werw studied for producing Kanmon Krok. it was found that there was no statistically significant difference for overall liking attributes (p>0.05). Because of indifferent quanity of flour. Kanom Krok was sliggtly different. However Kanom Krok made by 90 gram rice flour rice was less firming when comprared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically singficant difference for overall liking attributes. Tge reseaferred this knowledge and technology to the target private organisation. the frist time held on Thai Dessert Products Course in Lopbunce between 12-13 may 2008. the result of the technology transfer was found thay 80% of the participants satisfaction was accepted and affer yhe course was finished the target groups applied this knowledge and technology for their careers to increase community income.It is regarded that this project was accomploshed according to its success in the goal objectiver.