This research aims to study the acceptance of financial transactions among the elderly people in Bangkok metropolitan classified by personal factors the features of mobile banking applications and the attitudes of using services of mobile banking applications that related to the acceptance of financial transactions of the elderly people in Bangkok metropolitan. The samples used in this research were 400 elderly people living in Bangkok metropolitan. Data were analyzed using descriptive statistics namely frequency percentage mean and standard deviation; and inferential statistics namely independent sample t-test One-Way ANOVA and Pearson’s correlation coefficient. The results were found that the overall acceptance of mobile banking applications was at a high level and when considering the acceptance in sub levels the intention to use mobile banking continuously in both the present and the future was accepted in the highest score followed by suggesting others to use the mobile banking application. The hypothesis test revealed that: 1) the differences of age educational level income and experience of using mobile banking applications differently affect the level of acceptance on using a financial transaction on mobile banking applications: 2) the features of mobile banking application in the gained benefits the ease of features in mobile banking applications and confidence are positively correlated with the overall acceptance of the usage of mobile banking applications: 3) the attitudes towards the use of knowledge-based mobile banking applications value/social influence and service usage behavior are positively correlated with the acceptance of mobile banking applications in both overall and sub-issues. For suggestion of further research the development of mobile banking applications enabling more elderly people to turn to use the service may need to consider different sample groups such as various educational levels. The features of the mobile banking application must be beneficial to the elderly people because it was the most correlated factor in building confidence of elderly people deciding to use mobile banking applications. In terms of attitude the Mobile Banking Application service providers need to further study the elderly people behavior in using mobile banking applications to improve the services to be the most appropriate services. Related agencies and government agencies can use the research results as a guideline for policymaking or strategic planning in designing suitable government services for the elderly people to receive better welfare that supports the entry into Thailands aging society.

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

This study the research aims to study the adoption of web development using Open Source. Educational authorities Tambon Administration Organization Lop Buri province. This is the outcome of the preparation of the technical service. The workshop website development using Open Source in annual budgets 2015. To study the factors affecting the adoption of web development using Open Source. This data can be used as a guide to agencies Tambon Administration Organization. Can be used to develop the web site. This is consistent with the teaching of the courses internet and intranet. In order to improve the teaching and learning of students. Contribute to the development and redevelopment of the site to be more efficient. The research is a survey research. To be applied to develop the site. Using Open Source Technologies The results of the research Such applications can be made to work with real targets Tambon Administration Organization Lop Buri province. The research was done to evaluate the acceptance of website development using Open Source. Found that users were satisfied with the program at a high level.

Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.