Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance texture color smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance texture color smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period quality assessments are done every 2 weeks. By measuring moisture color Aw and general microbes and mold yeast. Found that longer duration increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram which does not exceed the standard of the community product standards.

The use of yogurt and inulin in soybean of salad dressing products had steps to develop as follows 1) Selection of salad dressing products basic formula and physical and chemical test. 2) Developing soybean of salad dressing products by crushed soybeans were used instead of whole eggs and used olive oil instead of vegetable oil. The sensory evaluation was done by means of scoring method which was 9-point Hedonic Scale Test. 3) Using the developed soybean salad dressing in 2) to develop it to soybean mixed yogurt salad dressing by putting yogurt for 5 10 and 15 of formula then study the acceptance by sensory tests. 4) Putting inulin into soybean mixed yogurt salad dressing for 5 10 and 15 of formula then did sensory test It was found that consumers rated the most common sensory attributes was soybean mixed yogurt with inulin salad dressing third formula which was mixed by 15% of yogurt and inulin and found that developed soybean salad dressing had low energy without separation of water and fat the surface is glossy cream. The texture of soybean salad dressing formula was smooth there were bubbles in the salad dressing soy sauce and a mellow taste. Soybean salad dressing had thick texture and aroma. This soy formula had a lot of fiber. This was due to the use of soy substituted for yolks and the use of inulin to replace oil that results to have dietary fiber which helped in the digestive system and is low in fat. In addition the use of inulin also made soybean salad dressing was homogeneous did not separate the layer of water with fat. And adding yogurt with lactic acid bacteria helped digestion and stimulated white blood cells to help prevent the growth of harmful bacteria. It also made strengthens of the immune system.

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.

The aim of this research was to model the hot air-drying (HAD) of fermented soybean meal (FSBM) containing probiotic Enterococcus faecium . The HAD was performed to reduce the moisture content of the FSBM. The effects of drying temperature on cell viability and moisture content were investigated. Moisture content decreased rapidly with increasing drying temperature. This probiotic strain’s cell viability slightly decreased at drying temperatures lower than 50°C and was greatly decreased at 55°C. Four mathematical models were applied to describe its drying kinetics revealing that the Page model was the best fit for characterizing the drying kinetics during drying of FSBM with a coefficient of determination (R2) of 0.9996. Moreover the Page model provided the lowest root mean square error (RSME) and chi-square (X2) and the highest modeling efficiency

This research work was to study the improvement of toughness and impact resistance of polylactic acid (PLA) with modified soybean oil (MSBO) and palm fiber (PF). The detail of this work was divided into three parts. The first was to find the suitable condition for modification of soybean oil with ozonolysis. The second and last parts were to study the effects of MSBO and PF contents on the properties of PLA respectively. For oil modification the reaction times were varied from 0 to 3 hours and the chemical changes in molecules of soybean oil were investigated by Nuclear magnetic resonance (NMR) and Fourier transform infrared (FTIR) spectroscopies. The result suggested that the most suitable condition for ozonolysis reaction was 2 hours considering the decrease in double bond between carbon atoms and the increase in hydroxyl group into molecular structure of MSBO. For the effect of MSBO content on mechanical properties it was evaluated by tensile and impact testing. Differential scanning calorimeter (DSC) and scanning electron microscope (SEM) were used for thermal and morphology analyses. The result showed that elongation at break and impact strength of modified PLA by MSBO increased about 89 and 25 % compared to those of neat PLA respectively. MSBO act as the efficient plasticizer for PLA considering the conversion of fracture behavior from brittle to ductile good dispersions of MSBO droplets in PLA and the decrease of glass transition temperature (Tg) with addition of MSBO. The addition of PF improved the impact strength of modified PLA. Strong interfacial bonding between PLA and PF indicated MSBO being both coupling agent for PLA and natural fiber and plasticizer for PLA. For migration test it was found that contents of released heavy metal and migrated chemical from specimens of PLA and PLA/PF composite were under the criteria according to Notification of the Ministry of Public Health (No. 295) B.E. 2548.