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.

Development Project of food products from khao Hom Nil for food industry aimed to conduct food processing which consisted of Khao Hom Nil sliced breakfast and Khao Hom Nil ice cream cone. As for Khao Hom Nil sliced breakfast Khao Hom Nil flour to corn flour ratio was 30:30 and it was the most accepted for all attributes. The product obtained was dry crispy but lower puffing capacity than other products sold in markets. It also gave higher nutritional value when compared to other instant breakfast in markets in that it gave high fiber. As for khao hom Nil ice cream cone powdered sugar to shortening ratio was 14%:10% and the product obtained was the most accepted. Determination of water activity and moisture content was at low level. This helped logn-shelf life food.