These research objectives are to study the basic formulas of Khoo-Tu dessert (dried rice balls made from rice and coconut) and to study the volume of pineapple cores instead of coconut in Khoo-Tu. The test of Khoo-Tu dessert basic formulas by 9 - point hedonic scale method of 50 examiner laboratory the results show acceptance rated on a moderate scale (7). After that substituting coconut with pineapple core the amount of 0 25 50 75 and 100 of the weight coconuts.It was found that at 75% of the substitution level the tasters evaluated the greatest acceptance (p> 0.05). The basic formulas had a pH of 6.24 the Pineapple core formulas 5.94 (p> 0.05). Water Activity (aw)of Khoo-Tu the basic formula was 0.85 and the pineapple core formula was 0.90 (p> 0.05). The color value of the pineapple core Khoo-Tu was L * (brightness value) (37.31) b * (yellowness value) (9.45) rather than the basic formula Khoo-Tu (p> 0.05). The nutritional value of the pineapple core Khoo-Tu was 316 Kcals protein 2.71 % fat 8.86 % ash 0.52 % carbohydrates 56.3 % dietary fiber 3.99 % insoluble fiber 3.60 % and 0.39% of water-soluble dietary fiber that was found in the pineapple core Khoo-Tu to provide lower nutritional value than basic formula Khoo-Tu. The microbiological quality of basic formula and pineapple core formula was found that the total variable count fungi and bacillus serous were less than 10 colonies / 1 g sample and staphylococcus aurias were not found in both samples. The shelf life of rice (Room temperature) found that the basic recipe was 12 days and the pineapple core recipe It has a shelf life of 6 days. At chilled temperature (4 degrees Celsius) it was found that the basic formula and pineapple core formula had a shelf life of 25 days with all microorganisms less than 1 x 104 colonies/sample 1 gram fungus less than 100 colonies /1 gram sample and All microorganisms and fungi exceeded the standard on the 28th day.

The study of Khanom Sommanat supplemented with dried pineapple cores revealed that the scraping was the most accepted for its appearance color aroma taste texture and overall liking. The average score is 6.92 6.88 7.27 7.26 7.00 and 7.38 respectively. Due to better grinding the texture is better than spinning and slicing the pineapple. The scrape was added to the Khanom Sommanat found that when added pineapple dried core at 10% of baked coconut. Most recognized for their appearance color flavor texture and overall taste. The scores were 7.20 7.18 7.32 7.35 7.32 and 7.36 respectively. The color L * (brightness) increased but the color a * (red) and the color b * (yellow) decreased. The hardness and crisp increase in weight 100 grams the nutritional value decreased. Carbohydrates protein ash fat but fiber content increases. The study on consumer acceptance of Khanom Sommanat supplemented with dried pineapple cores. It was found that the adoption of the product at 97 percent to the level of feeling. The mean score of 7.57 was moderate. Shelf life can be eaten at room temperature for at least 4 weeks in accordance with Thai dessert community product standard.

Technology transferring project on manufacturing pare from pineapple cores and designing packages and making souvenirs from pineapple core paper to community and interested persons was a continued part of the project pineapple core paper development. There were 7 steps of the project process. 1. Studying for basic information of paper manufacturing from pineapple cores designing and making products from the paper. 2. Surveying training needs of the target group of populations. 3. Designing training course. 4. Making model products used in training. 5. Preparing training materials and handouts. 6. Training 7. Course and training process evaluation. The researchers followed the designed processes of transferring the study to 90 populations which were the target population group consisted of pineapple farmers private company staff and interested persons by using random population sampling. The statistics used were percentage and mean.

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L* a* b* value 75.20±0.01 1.31±0.01 28.43±0.02 and respectively Aw = 0.973±0.00 and hardness 5.42±0.45 (N). The chemical analysis of product contained pH = 3.52±0.02 Total soluble solid (TSS) = 15±0.00 (°Brix) and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L* a* b* value 75.20?0.01 1.31 0.01 28.43 0.02 and respectively Aw = 0.973 0.00 and hardness 5.42 0.45 (N). The chemical analysis of product contained pH = 3.52 0.02 Total soluble solid (TSS) = 15 0.00 (?Brix) and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.