The objectives of this research are to propose an efficient and proper model that fits the cassava and rubber yields data. A generalized estimating equation (GEE) and a linear mixed model (LMM) with spatial correlation following the conditional autoregressive model (CAR) were adopted. The dependent variables are the cassava and rubber yields collected each month in every province of Thailand. The factors considered are rainfall averaged temperatures and regions. The results from GEE and LMM show that the factors influencing on the cassava and rubber yields are rainfall averaged temperature and region. Both GEE and LMM fit the correlated data. The GEE is used to explain the influence of factors on the yields in all provinces while the LMM is used to explain the influence of factors on the yields in each province.

The objectives of this research were to investigate risk factors for Dengue fever in Thailand and to select an appropriate model. The generalized estimating equation (GEE) whose dependent variable has a Poisson distribution and a negative binomial distribution were studied. The secondary data consisting of the number of Dengue fever patients rainfall average temperature forest area household income were collected. Regions and seasons were also considered. The research found that the GEE whose dependent variable has a negative binomial is more appropriate to be used for Dengue patient data analysis. Central region and the season during Feb-Apr were assigned to be reference groups. Risk factors for Dengue fever were rainfall (Relative Risk (RR) = 1.0009) average temperature (RR = 1.1736) forest area (RR = 1.0482) southern region (RR = 2.7390) eastern region (RR = 2.0489) western region (RR = 1.4051) the season during May-Jul (RR = 3.0526) and Aug-Oct (RR = 3.2677)

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16

The purposes of this study were 1) to study the basic recipe of Khanom Gleeb- Lamduan. 2) To study the types of Job’s Tears flour used as a substitute for wheat flour in the recipe of Khanom Gleeb-Lamduan. 3) To study the quantity of supplemented xanthan gum was studied in the recipe of Khanom Gleeb-Lamduan from Job’s Tears flour to improve texture. 4) To study the chemical composition of Khanom Gleeb-Lamduan from Job’s Tears flour. The results of the sensory quality evaluation with a 9-point Hedonic scale favorability score by 30 taste panelists found that the basic formula of Khanom Gleeb-Lamduan that was selected contained 55% of the ingredients including wheat flour soybean oil and icing sugar 27.50% and 17.50% respectively. The results of a study on the type of Job’s Tears flour suitable for substitute for wheat flour for the development of gluten-free Khanom Gleeb- Lamduan recipe. It was found that Khanom Gleeb-Lamduan made from dried milled job’s Tears flour had a higher score on the tasters favor than that made from commercial milled Job’s Tears flour and boiled Job’s Tears flour (p≤0.05). Tasters rated their preference for Khanom Gleeb-Lamduan from Jobs Tears flour with added xanthan gum to improve texture characteristics in the amount of 1% of millet flour preferring it over Khanom Gleeb-Lamduan with Jobs Tears flour added at the rate. 0.5% and at a rate of 2%. Khanom Gleeb-Lamduan had average liking scores in terms of appearance color smell taste texture (crusty) and overall liking was 7.33 7.40 7.86 7.53 7.76 and 8.10 respectively which were in moderate to high liking level. The approximate chemical composition of 100 g of Khanom Gleeb-Lamduan from JobsbTears flour contains 6.75 g of protein 27.46 g of fat 2.64 g of moisture 62.21 g of carbohydrates 0.94 g of ash and 522.98 kcal of energy which is similar to that of the basic recipe of Khanom Gleeb-Lamduan using wheat flour but it has a higher ash content than the basic formula. This is because Jobs Tears contains high amounts of many minerals. Khanom Gleeb-Lamduan from Jobs Tears flour is therefore a healthy snack for general consumers. In particular consumers with gluten intolerance can also eat it.

This project aims to study an effect of stabilizer on the ground pumpkin forming. There were 4 types of stabilizer used in this study which were carrageenan pectin flour and agar with a ratio of 10 20 and 30 percentage by mass. The physical and chemical properties of the sample such as color texture moisture content and sensory test were compared with a commercial streamed pumpkin. The results showed that the ground pumpkin could be formed using carrageenan and agar but the flour and pectin had no effect on the forming. Therefore the sample of ground pumpkin mixed with agar and carrageenan was further observed by measuring the physical and chemical properties. It was found that the properties of ground pumpkin mixed with 30% w/w of agar were the most similar to the commercial steamed pumpkin. The color of L* a* and b* of the sample were 46.15±1.23 11.42±0.51 and 29.75±2.46 respectively. The sensory test was analyzed by weight quality score the overall acceptance was 62.50%. In conclusion 30% w/w agar was the best stabilizer using in the ground pumpkin forming therefore this result would be used to develop a new product.