This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

This research aims to study the appropriate drying condition and extraction solvent for extracting protein and antioxidants from the porcine placenta. Three levels of drying temperature were used in this study which were 50 60 and 70ºC the result shows that the best drying condition for porcine placenta was 70ºC for 4 hours because this condition provided the least drying time and the lowest moisture content of porcine placenta (3.80±3.36% dry basis). After that the fresh and dried porcine placenta were extracted by using three solvents which were deionized water (DI) phosphate buffered saline (PBS) and hexane. The efficiency of extraction was investigated by measuring the crude protein and antioxidant of the porcine placenta. It was found that there was no protein and antioxidant in fresh and dried porcine placenta extracted by hexane. However the protein was found as 0.05±0.01 and 0.04±0.01 mg of bovine serum albumin/100 mg fresh for fresh porcine placenta and 0.12±0.030 and 0.07±0.016 mg of bovine serum albumin/100 mg fresh for dried porcine placenta extracted by DI and PBS respectively. In additional the antioxidant was found as 1.13±0.03 and 1.29±0.04 mg of trolox/100 mg fresh for fresh porcine placenta and 3.37±0.02 and 3.59±0.01 mg of trolox/100 mg fresh for dried porcine placenta extracted using DI and PBS respectively.

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.