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.

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.

The aims of this research work were to enhance the impact resistance and processibilty of wheat gluten (WG) by the addition of epoxidized natural rubber (ENR) compared to glycerol. This work was divided into two parts: to study the optimum ENR content for improvement of WG and the effect of together functions between ENR and glycerol on the properties of WG. Tested specimens were mixed and prepared by internal mixer and compression molding machine respectively. ENR and glycerol were varied from 10 to 40 phr. The effects of modifier types and contents on WG were evaluated by tensile impact and water absorption testing and thermal analysis. Fracture behavior and rubber dispersion were investigate with scanning electron microscope (SEM). The result revealed that the increase of ENR or Glycerol contents led to the decreases in tensile modulus and strength except for modifier content of 10 phr whereas elongation at break and impact strength increased. Glass transition temperature (Tg) of modified WG tended to decreased with the increase of ENR or glycerol contents especially for glycerol. The presence of glycerol affected on the decomposition temperature (Td) values but those were unchanged for case of ENR. Water resistant of WG specimen was improved by the presence of ENR whereas the increase of glycerol led to weight loss at immersion time of 2880 min. For the effect of ENR : glycerol ratios it indicated that glycerol enhanced tensile resistances but suppressed impact and water resistances of modified WG by ENR. Sizes and dispersion of ENR particles were improved by the addition of glycerol. Tg and Td values of modified WG by ENR and glycerol increased when ENR fractions were increased.

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