White bread has a short shelf life thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi. To avoid this spoilage and increase shelf life the addition of different levels of acidulants (calcium propionate acetic acid and sorbic acid at 0.1 0.2 and 0.3%) were evaluated for their quality characteristics contributing with acidulants as well as their microbial shelf life during 12 days of storage. In addition the mathematical model (GAB and BET) were applied to study the storage condition of bread. From the experiment it was found that bread with calcium propionate addition had the highest specific volume and springiness followed by bread with acetic acid and sorbic acid adding. On the other hand bread contained sorbic acid had the highest density hardness chewiness and color values (L* a*b*) followed by acetic acid and calcium propionate addition in order. Bread contained calcium propionate had the longest shelf life (12 days) followed by bread with acetic acid (8 days) and sorbic acid (6 days) adding respectively. The increase in acidulants levels result in an increase of bread shelf life. From the sorption isotherm curves bread contained 0.3% calcium propionate had the highest monolayer moisture content indicating that it was the most effective against microbrial spoilage of white bread studied.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.

งานวิจัยนี้ มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนซูคราโลสทดแทนน้ำตาลทรายในการผลิตผลิตภัณฑ์ น้ำหวานเข้มข้นจากกระเจี๊ยบแดง ศึกษาปริมาณสารสกัดไคโตซานที่เหมาะสมในการยืดอายุการเก็บรักษา ผลิตภัณฑ์น้ำหวานเข้มข้นจากกระเจี๊ยบแดง และศึกษาการยอมรับของผู้บริโภคที่มีต่อการใช้สารสกัด ไคโตซานในการยืดอายุการเก็บรักษาผลิตภัณฑ์น้ำหวานเข้มข้นจากกระเจี๊ยบแดง จากผลการประเมิน คุณภาพทางประสาทสัมผัสผู้ทดสอบชิม 50 คน พบว่า อัตราส่วนซูคราโลสทดแทนน้ำตาลทราย ที่ อัตราส่วน 100 : 0 ผู้ทดสอบให้คะแนนทดสอบชิมคะแนนความชอบเฉลี่ยสูงสุดในด้านกลิ่นรส รสชาติ และ ความชอบโดยรวม เฉลี่ยอยู่ในระดับชอบปานกลาง ค่าความเป็นกรด-ด่าง (pH) มีค่าเท่ากับ 3.00±0.01 และปริมาณแอนโทไซยานิน มีค่าเท่ากับ 0.60±0.02 ศึกษาปริมาณสารสกัดไคโคซานที่เหมาะสมในการยืด อายุน้ำหวานเข้มข้นจากกระเจี๊ยบแดง พบว่าสารสกัดไคโตซาน 0.09% ของปริมาณส่วนผสมทั้งหมด สามารถเก็บรักษาได้เป็นเวลานาน 3 สัปดาห์ โดยมีจำนวนจุลินทรีย์ทั้งหมด และจำนวนยีสต์ รา ไม่เกินตาม มาตรฐานผลิตภัณฑ์ชุมชน และกรมวิทยาศาสตร์การแพทย์กำหนด ศึกษาผลการยอมรับของผู้บริโภคที่มีต่อ การใช้สารสกัดไคโตซานในการยืดอายุการเก็บรักษาผลิตภัณฑ์น้ำหวานเข้มข้นจากกระเจี๊ยบแดง ผู้บริโภค ให้การยอมรับผลิตภัณฑ์น้ำหวานเข้มข้นจากกระเจี๊ยบแดงโดยใช้สารให้ความหวานจากหญ้าหวานกับ ซูคราโลสโดยใช้สารสกัดไคโตซานจากเปลืองกุ้งในการยืดอายุการเก็บรักษา 99% และสนใจซื้อผลิตภัณฑ์ 59%

The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity emulsion stability. The suitable condition for Moo Yaw chips as thickness of 1.5 mm. after that bake with oven at 60 ๐C 3 hours deep-fat-frying at 140 ๐C 3 second then bake with oven at 60 ๐C 15 mins and mix seasoning 10% for delicious. The result showed that physical and chemical analysis of Moo Yaw chips as follows : Hardness value 3.93 ± 0.22 N. Cripyness value 6.40 ± 2.70 aw value 0.33 ± 0.20 L* a* b* value 32.27± 0.82 18.29 ± 0.43 and 22.86 ± 1.57 respectively. Product have brown dark color. The percentage of moisture protein fat crude fiber ash and carbohydrate content 3.91 ±0.06 24.72 ± 0.06 29.53 ± 0.07 6.27 ± 0.17 7.80 ± 0.17 and 27.83 ± 0.17 respective. The proximate analysis of moisture content lees than formula control while protein content and ash content more than formula control. Moo Yaw chips have shelf life at least 2 months and consumer acceptability like moderately product.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.