White bread has a short shelf life thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi. To avoid this spoilage and increase shelf life the addition of different levels of acidulants (calcium propionate acetic acid and sorbic acid at 0.1 0.2 and 0.3%) were evaluated for their quality characteristics contributing with acidulants as well as their microbial shelf life during 12 days of storage. In addition the mathematical model (GAB and BET) were applied to study the storage condition of bread. From the experiment it was found that bread with calcium propionate addition had the highest specific volume and springiness followed by bread with acetic acid and sorbic acid adding. On the other hand bread contained sorbic acid had the highest density hardness chewiness and color values (L* a*b*) followed by acetic acid and calcium propionate addition in order. Bread contained calcium propionate had the longest shelf life (12 days) followed by bread with acetic acid (8 days) and sorbic acid (6 days) adding respectively. The increase in acidulants levels result in an increase of bread shelf life. From the sorption isotherm curves bread contained 0.3% calcium propionate had the highest monolayer moisture content indicating that it was the most effective against microbrial spoilage of white bread studied.

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oc for 50 60 70 and 80 minutes and drying in the hot air oven at 70 oc for 3 hours. Lt was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its moisture content (p≤0.05) Drying temperature at 60 70 and 80oc revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p≤0.05). The storage of sweet tamarind in a significant increase in the moisture of the sweet tamarind shell (p≤0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad dressing which was obtained from steam tofu was accepted than soft tofu. The steam tofu cause decreased the viscosity of the salad dressing. The salad dressing was obtained from 20% of steam tofu gave a good sensory quality. Modified starch could be used as ingredient for replacement of oil in salad dressing processing. Addition of modified starch also increased the viscosity of the salad dressing. The modified starch could be added as ingredient to 2-3% and could be kept more than 4 weeks at temperature 5 ± 1 C ํ The salad dressing which obtained from steam tofu technology was transferred to 30 panels. The trainee majority groups were female 86.67% 15-24 years old 50% the occupation were employees 36.66% and income 10001-15000 baht. The training process was evaluated by trainee the satisfaction was the most appropriate (x = 4.7) (83.2%)

This research aims to develop food product from pineapple along with its packaging and to transfer pineapple processing technology to the Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results of the study showed that dehydrated pineapple and pineapple syrup could be processed to add more value and to extend shelf life. In dehydrated pineapple processing a study of different levels of sugar concentration (20 30 and 40%) indicated that concentration level of the beginning sugar concentration caused the increase of water loss and sugar level in the product. Concerning ratio of pineapple juice and water (1:1 1:1.25 and 1:1.5) and amount of pectin (0.25 0.50 and 0.75 %) in pineapple syrup processing it was found that the increased level of sugar caused the increase of total soluble solid in pineapple syrup. The increased level of pectin also affected the increase of viscosity of pineapple syrup. The processing technology was transferred through a training course for 40 members of Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results indicated that the finishing food products from pineapple of every groups were in good level with average score range of 4.00-4.36. The trainees regarded the training process as highly suitable (average score of 4.31) and the trainers as most suitable (average score of 4.66). The training materials apparatus document and venue and the training management aspects were regarded as highly suitable with average score of 4.16 and 4.10 respectively.

This research aims to 1) develop pork roll product from cultivated banana flesh and banana flour for vegetarian food business; 2) develop suitable and unique packaging for food product using cultivated banana flesh and banana flour instead of meat; and 3) transfer technology in developing food product using cultivated banana flesh and banana flour instead of meat for vegetarian food business. Regarding suitable amount of banana flour used in place of isolated soy protein in pre-emulsion preparation from 4 levels of banana flour used at 0 10 15 and 20 percent it was found that increasing amount of banana flour used in place of isolated soy protein caused significant increase of L* value in the product (p<0.05). Moreover hardness and flexibility in texture profile of the product were not significantly different from the control product (p>0.05). In terms of sensory evaluation tasters gave the highest score for meat-emulated reducedemulsion product that used banana flour in place of isolated soy protein at 15 percent. For packaging of pork roll product it was found that Model-A package was the most suitable with recommendations to add tight-closed material to prevent contamination from outside and to print expiry date as well as food safety certified sign. Furthermore consumers’ overall satisfactory in packaging model was found to be highest at the mean of 4.31. Finally transferring of technology in a form of training workshop in developing food product from banana flour for vegetarian food business for Ban Lak Khon Bakery Housewife Community Enterprise and entrepreneurs in Nonthaburi province showed that post-training test scores were significantly higher than pre-training scores at .05 level. This indicated that technological transfer in a form of real-practice workshop provided increasing knowledge in developing food product from banana flour for vegetarian food business. Moreover it was also found that trainees were highly satisfied in both overall service (mean of 4.85) and by-aspect: servicing staff (4.93) procedure/steps (4.87) trainers (4.83) and usefulness of service (4.75) respectively.