The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.

Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures in operation are as follows: Study about three basic recipes of duck cream soup product and study about appropriate time period in boiling of duck rib stock for producing of duck cream soup. The duck rib stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. After that the researcher tested in sensory test in overall appearance color smell flavor texture and favor. The researcher used method of giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher planned the random test in RCBD: (Randomplete block design) and compare difference of mean by DMRT (Duncan’s New Multiple Range Test). From the study result it was found that basic recipe cream soup which has been accepted the most of all was Recipe No.2. It was found that the researcher did not give different points to overall appearance color smell and favor. The mean was 7.10 7.23 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. Duck cream soup using duck stock for a period of 4 hours Because of the boiling simmer for a long time. Cause evaporation of water As a result the concentration and the smell more pronounced. The mean was 7.18 7.15 7.10 and 7.33 respectively result of chemical and physical quality analysis included viscosity cream soup duck that the period of boiling for 4 hours of 2 .7 5 x 103 cestipois the most pH value to be 6.12. This is consistent with generally produce only soup. The viscosity is between 103 to 104 which the retrogradation of the roux. The duck cream soup with and good texture.