Effect of sweet basil (Ocimum basilicum L) leaves powder (SBP) (0.25-1.0%) on qualities and lipid oxidation of pork emulsion sausages (Moo Yor) during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with SBP (p<0.05) at day 0 of storage. Samples treated with SBP (0.25-1.0%) had lowr L* value but higher b* value compared to the control samples (p<0.05). With the addition of SBP peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively compared to the control sample (p<0.05) especially when the SBP at high contents were used. Samples treated with SBP had higher hardness compared with control sample during storage (p<0.05). SBP had no detrimental effect on the sensory attributes of sausages. Therefore SBP can be utilized in sausages to enhance shelf life quality.

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.

This research tilted A Development of Crepe Flour by partially Substitutional Wheat Flour with Sweet Potato aimed to 1) Study a general formula of crepe flour 2) Study a quantity of sweet potato for partially substituting wheat flour in crepe flour 3) Understand nutrition facts of crepe flour and 4) Analyze physical qualities in terms of color and viscosity. The experiments were done in a randomized completely blocks design (RCBD) to get data for measuring acceptance in terms of following aspects: color smell taste texture and overall acceptance. Testers were 30 persons lived in Suan Luang District (On Nut) Bangkok and they participated in research by tasting and giving a score in the 9-point hedonic scale. Findings from this research were as follows: 1) The third formula of crepe flour which consisted of 30-gram all purpose flour 12-gram sugar 400-gram fresh milk 150-gram egg and 65-gram whipping cream gained acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 7.70 6.83 6.97 7.00 and 7.07 respectively 2) Regarding to the study of substitution of wheat flour by sweet potato in three levels namely 40 50 and 60 prevent of wheat flour it was found that 50 percent proportion got acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 6.83 6.87 6.97 6.87 and 6.77 respectively As the crepe flour with partial sweet potato substitution is hard thick and not sweet which is the unique feature of crepe flour in order to gain higher consumer acceptance the crepe flour with partial general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula sweet potato substitution’s formula is improved by adding milk and sugar based on expert’s suggestions. 3) Crepe flour with 50 percent substitution of wheat flour by sweet potato gave higher protein calcium phosphorus and vitamin A than the general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula

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 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. 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 mesh bag at ambient temperature revealed that the increase of the storage time resulted 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.

The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0% 15% 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0% 5% 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate sensory quality of appearance color flavor taste texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color flavor taste texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance flavor taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.