Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking appearance color aroma taste and texture at a high level. The 4 butter recipe has higher brightness redness and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels percent of 5 percent of 10 percent of 15 and percent of 20 of the total weight. It was found that panelists accepted the formula 2 percent of 10 in overall liking appearance color aroma taste texture to a high level. Supplementation withn increasing amount of Perilla seed brightness red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product which are percent of 40 percent ofm 50 and percent of 60 of the weight of butter. It was found that testers accepted

The objectives of Perilla seed biscuits project is to study three basic recipes of biscuits. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor taste texture (crispy) and overall preference. The sensory evaluation is tasted by 9- point hedonic scale. There are 40 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and least significant Difference (LSD). Statistical evaluation is also used to analyze the amount of perilla seeds added in biscuits in 4 levels : 0% 3% 6% and 9% of the overall ingredient weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality of appearance color flavor taste texture (crispy) and overall preference. The sensory evaluation is scored in 9- point hedonic scale. There are 80 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Mutiple Range Test (DMRT). Statistical evaluation is also used to analyze.The results of the study showed that the third recipe was the most favorite in the aspect of appearance texture (crispy) and overall preference was moderate level. The first recipe was the most favorite in the aspects of color flavor and taste was in moderate level. The statistical analysis showed that the color flavor taste and texture (crispy) and overall preference were different with statistical significant (P≤0.05) The study of the amount of perilla seeds added in biscuits in 4 levels : 0% 3% 6% and 9% of the overall ingredient weight. The finding showed that the recipe with 3% of perilla added was the most favorite in the aspects of appearance color and flavor which was in moderate level. The analysis showed that the appearance and color were different with statistical significant (P≤0.05).