The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread puifai (Thai steamed cupcakes) peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol quercetin and caffeic acid were significantly increased whereas ferulic acid was reduced in the modified formulas. Therefore these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.

The diversity of soil microorganisms in mulberry root rot disease infesting fields was investigated from The Queen Sirikit Sericulture Center at Kanchanaburi Khon Kaen Sisaket and Ubon Ratchathani provinces. Isolation of the soil microorganisms was performed on four media as nutrient agar (NA) potato dextrose agar (PDA) rose bengal agar (RBG) and modified selective fusarium agar (SFA). Twenty-four bacterial isolates were arisen from NA including gram positive endospore forming rod gram negative rod gram positive cocci and Actinomycetes. Similarly 75 isolates of fungi were gained from PDA RBG and SFA and could be defined to be Aspergillus sp. Chaetomium sp. Curvularia sp. Fusarium sp. Penicillium sp. Phytophthora sp. and Rhizopus sp. by their morphological characteristics. Verification of the causal pathogen of mulberry root rot disease could be accomplished using specific primers for F. solani in which a DNA band at approximately 300 bp was revealed.

The potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects cancer chemoprevention and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels i.e. 5 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein fiber ash energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).

This research had an aim to develop an autoclave for using in natural dyes extraction and dyeing process. The autoclave used the stainless steel as the major material what it was a noble durable material and good resistance for the chemical used in the processes. The achievement results showed by the comparison data between the conventional process and the development using autoclave in term of extraction efficiency deep of shade (K/S) time equivalent process time and amount of gas consumption saver. The knowledge from the research would transfer to the target group at Bann Yang Nam Klad Tai Phetchaburi province. The results were following as 1. For the extraction process: the extraction process using 100oC for 45 min. They obtained product was the same dye quality but the autoclave process was smaller water evaporation as 26.71% whereas the conventional process was 41.99%. 2. For the dyeing process: All condition from the autoclave using make a deeper dye shade (K/S) than conventional process. The dyeing time equivalent as 15 minutes to make the depth shape via autoclave process as alike the conventional process for 45 min. 3. Saving time and gas consumption: the autoclave process could save 66.67% time process and 88.99% amount of gas consumption. 4. The Complacency for knowledge assignment: the satisfaction level in the content time and period was good. Furthermore the utilization the instructors and the value obtained were excellent. This research accomplished the study objectives. The results were not only corresponding to energy conservation but them also reducing the chemical toxic and pollutant vapor inhalant to the worker.

The shelf-life extension of mulberry paste by using humectants to place sugar content could maintain the moisture while reducing the water activity (aw) of the product. The objectives of this research were to study on humectants replacement and the changes of the mulberry paste product quality during storage. The sugar content in the standard formula was replaced by 10% w/w glycerol and 90% w/w of maltitol and maltodextrin mixture (20:80 w/w). The final mulberry paste product consisted of mulberry maltodextrin maltitol glycerol salt and citric acid by 69.80% 21.62% 5.40% 3.01% 0.17% and 0.07% respectively. The chemical compositions: carbohydrates proteins fat ash fiber and moisture of the product were 76.92% 2.39% 0.14% 4.19% 4.30% 12.06% respectively. The total energy by calculation was 318.50 kcal/100 g. The anthocyanin content was 68.32 mg cyanidin- 3-glucoside/g. Total titratable acidity (citric acid equivalent) was 0.60%. The reducing sugar and total sugar values were 1.74% and 3.90% respectively. The consumer acceptance as evaluated by untrained panelists was in the level of moderately like (7 score). The product packed in glass bottle containers was stored at 27±2 ºC for 4 weeks. The aw was increased while the textural properties: hardness adhesiveness and chewiness were decreased. The chemical quality analysis showed significant decreases (p≤0.05) in the moisture and the anthocyanin contents. The microbial quality; total plate count and yeast and mold measurements were significantly increased (p≤0.05) however the values were within the acceptable range according to the Thai community product standard (35/2558).