The development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake products ( 2) to study the use of vegetable fat as a substitute for butter in fruit cake products using quinoa flour and rice flour mixture ( 3) to study the nutritional value of basic fruit cake and fruit cake using quinoa flour and rice flour mixture and using vegetable fat instead of butter and ( 4) to study consumer acceptance of fruit cake products that using quinoa and rice flour mixture by using vegetable fat instead of butter. The results showed that the appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a ratio of 50: 50 which achieved preference ratings higher than the ratio of 60: 40 and 70: 30 based on sensory evaluation. The study on the use of vegetable fat as a substitute for butter in fruit cake recipes showed that the use of fat obtained from rice bran oil had higher mean scores of favorability than the use of fat from coconut oil and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa and rice flour and fat from rice bran oil as a butter substitute was compared with the basic recipe. It was found that the nutritional value was not much different. The fruit cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in 100 grams can provide 368.30 kilocalories with a moisture content of 32.22% protein 6.02% carbohydrates 41.10% fat 19.98% ash 0.68% and calcium 507.57 mg. And from the results of the acceptance study of 120 general consumers who had opinions on fruit cake products that use quinoa flour mixed with rice flour and fat from rice bran oil 4 3 % found that fruit cake products had novelty and interesting followed by 25% of the nutrients that were beneficial to the body with 100% acceptance of the developed products.

The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake products of entrepreneurs in Trang Province. 3) To compare the level of problems in business operations of traditional cake products of entrepreneurs in Trang Province classified by business conditions and 4) to present guidelines for the development of business operations of traditional cake products of entrepreneurs in Trang Province. The population is 25 traditional cake products business entrepreneurs in Trang Province. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation. One way ANOVA and analyze descriptive data. The results showed that 1) The results showed that: 1) the traditional type of cake in the business is three flavor cakes which has been in business for more than 31 years with a marketing channel as a point of sale. The business has an estimated daily production about 51 100 boxes or more than 151 boxes earning approximately about 100001 200000 baht from product distribution and most of the businesses are located in the commercial area in the city. 2) Entrepreneurs have a high level of business problems. When considering each aspect in descending order it was found that the aspect with the highest mean was finance followed by sales and the least was management.3) Comparison of the level of problems in business operations of traditional cake products of entrepreneurs in Trang province classified by business conditions found that entrepreneurs with different business conditions had no different problems in operating the traditional cake products business in Trang Province except for entrepreneurs with a period of business and the location of the businesses were statistically different at the .05 level. and 4) the guidelines for the development of traditional cake products business of entrepreneurs in Trang Province are entrepreneurs should pay attention to the selection of raw materials that are of constant quality. There should be more beautiful cake designs and more variations. There should be an online ordering channel such as ordering through the website or an application and has a delivery service. There should be a concise accounting of income and expenses and sales are monitored regularly. Employees are encouraged to be professional and able to sustain and maintain their own business values.

The purposes of this research were: 1) to study the individual factors of consumers in Chonburi Province 2) to investigate the marketing mix factors used for purchasing decisions of traditional Chinese pastry cake products of consumers in Chonburi Province 3) to find out the purchase decisions of traditional Chinese pastry cake products of consumers in Chonburi Province 4) to examine factors affecting the purchase decisions of traditional Chinese pastry cake products of consumers in Chonburi Province and 5) to establish guidelines for the development of Chinese pastry cake products for consumers in Chonburi Province. The sample in this study included 400 consumers in Chonburi who chose to buy Chinese pastry cake products and 7 business owners who sold Chinese pastry cake products. The research instruments consisted of questionnaires and interviews. The data were analyzed by using statistical analyses: frequency percentage mean standard deviation chi-square and descriptive data analysis. The results can be summarized as follows: 1) Most of the consumers were female between the age of 31-40 running a private business with an average monthly income of 20001 - 30000 baht and 74% of the study sample reside in Chonburi Province. 2) Overall consumers’ attention for the marketing mix was at a high level. When considering each aspect of the marketing mix factors the results reported that customers’ attention for the marketing mix from the most to the least: location individual price customer service marketing promotion and products. 3) The consumers purchased pastries as gifts or souvenirs for other people. Most of them bought a mix of golden bean paste pie and pumpkin in syrup once a month (3 - 4 pieces about 201 - 500 baht each time). Most consumers bought those desserts for themselves. 4) Factors affecting Chonburi consumers’ purchase decisions for Chinese pastry cake products were as follows: 4.1) The individual factors affecting consumer’s purchase decisions involved gender age occupation and average monthly income. Those factors affected the purchase decisions of Chinese pastry cake products of consumers in Chonburi Province with statistically significant differences at the .05 level. The residence of the consumers however did not result in purchasing decisions of Chinese pastry cake products at the .05 level of significance. 4.2) Marketing mix factors affecting consumers’ purchasing behavior included products price distribution marketing promotion personal factors location and service with significant results at the .05 level. In addition to the guidelines on how to develop Chinese pastry cake products for consumers in Chonburi Province the business owners should improve the pastries to attract market demand. Packaging improvement should be a combination of modern and traditional styles. The price should be various based on the types of products. Also developing distribution channels through social media and the decoration of attractive storefronts with Chinese themes should be implemented. Moreover there should be advertising through social media. Employees should be trained on the product and customer service knowledge. The store must be easily accessible to common people using public transportation. The shop owners should focus on the quality of the customer service and customer satisfaction enhancement.

Chanee Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake sponge cake and chiffon cake be used in this research. Increasing of durian rind powder substitute for wheat flour to effect increasing of crude fiber in all cake sample meanwhile decreasing in color and volume of all cake sample which acceptance affects. Consumer acceptance test in Potential Development of cake products with Flour from durian peel project for 100 tester found that most testers are more than 80 percent acceptance in the product of Potential Development of cake products with Flour from durian peel project. For the Technology propagation of the Potential Development of cake products with Flour from durian peel project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. Based on the research results the maximum replacement potential is 10%. Increasing this amount of substitution will have an effect on the appearance. And color features. Especially the texture feature. Therefore the study should be further studied on the methods of production. The durian peel is more detailed. This may result in the development of high-fiber pastry products. To help improve the sensory properties. These features affect product adoption