Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed Thai dessert

The purposes of the study regarding the development of Thai dessert products from used coconut residue are to study about appropriate amount of used coconut residue from oil extraction to study quality of Thai dessert products by using used coconut residue from oil extraction and to study acceptance of consumers towards Thai dessert products by using used coconut residue from oil extraction.

Development project of the dessert products for export industry aimed tyo develop to develop 5 kids of thai dessert recipes and process which consisted for cereal barinstant peanut paste powderintant fried banana flourkratong thong (Golden thai Pastry Cups) adapted for keeping longer and instant Kaanom Krok flour (Coconut Rice Cake). The result was found that cereal bar fron black sticky rice was developed by using 2% high fructose syrup and 12% glucose syrup that soluble solid of syrup was at 90 Brix The product tested was accpted moderately. Instant peanut powder dever recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in maketplace. It was found that the product (coloursmelltastetextureand total impression) were 7.837.76 7.73 7.63 and 8.03 respectively.The product had hingh prefernce score. Instant fried banana flour recipe development was done by using rice flour to wheat ratio at 120:20 12.5% baking soda and 0.5% calcium choride. Water reuirement was 200 milliter Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The pproduct was accepted at medium to high level.For instant Kanom Krour (Coconut Rice Cake) it was foumd that 3 recipes of them were singficantly different for texture likung at p<0.05. 100 and 90 gram of rice flour werw studied for producing Kanmon Krok. it was found that there was no statistically significant difference for overall liking attributes (p>0.05). Because of indifferent quanity of flour. Kanom Krok was sliggtly different. However Kanom Krok made by 90 gram rice flour rice was less firming when comprared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically singficant difference for overall liking attributes. Tge reseaferred this knowledge and technology to the target private organisation. the frist time held on Thai Dessert Products Course in Lopbunce between 12-13 may 2008. the result of the technology transfer was found thay 80% of the participants satisfaction was accepted and affer yhe course was finished the target groups applied this knowledge and technology for their careers to increase community income.It is regarded that this project was accomploshed according to its success in the goal objectiver.