This investigation aims to developing a recipe for making Gleb-Lum-Duan (Thai shortbread cookies) with black sesame from gluten-free flour by determining the appropriate ratio of glutinous flour to rice flour. According to the results from sensory quality evaluation of 50 panelist who were ordinary people using the nine-point hedonic scale it was found that Gleb-Lum-Duan having the ratio of glutinous flour to rice flour as 40:60 had the highest acceptance rating among the tasters. The results from adding texturizing additives in the gluten-free Gleb-Lum-Duan showed that the tasters panelists gave the highest acceptance rating for Gleb-Lum-Duan which xanthan gum on flavor smell texture (fracturability) and overall preference. For the amount of black sesame added in gluten-free Gleb-Lum-Duan the panelist gave the highest acceptance rating for Gleb-Lum-Duan which included 20% black sesame based on color smell taste texture (fracturability) and overall preference. For color of product the L* a* and b* values were 68.83 0.09 and 6.97 respectively. Increasing the amount of black sesame resulted in increasing a* value and decreasing b* value. The amount of free water differed significantly (p≤0.05). Increasing the amount of black sesame was found to decrease hardness (p≤0.05). Gleb-Lum-Duan with black sesame from gluten-free flour included carbohydrates protein ash fat and moisture of 63.69% 3.01% 0.95% 31.19% and 1.16% respectively. A group of 100 ordinary consumers identified taste and nutritional value of gluten-free Gleb-Lum-Duan mixed black sesame as the most important factors

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.