This study was conducted to isolate and classify fungal dirty panicle disease pathogens from five rice varieties. Observation of rice seeds under stereo microscope showed that the seeds from all five varieties had 100% lesions of dirty panicle disease. When isolating the fungal pathogen with three methods i.e. (i) ground rice seeds shaken in dH2O and then spread on potato dextrose agar (PDA) (ii) rice seeds washed with dH2O twice then placed on PDA and (iii) rice seeds shaken in 5% clorox for 5 min after that washed with dH2O twice and then placed on PDA 57 isolates of fungi were obtained. Morphological characterization classified the fungi into 17 genera i.e. Alternaria Arthrinium Aspergillus Biporalis Botryotinia Botrytis Corynespora Curvularia Cylindrocarpon Fusarium Humicola Monilinia Mucor Penicillium Rhizopus Stachybotrys and Stemphylium. Four genera i.e. Alternaria Bipolaris Curvularia and Fusarium were reported to cause of dirty panicle disease of rice. The effect of glow discharge plasma on inhibition of fungal pathogen showed that exposed glow discharge plasma for 150s could inhibit mycelium growth of Curvularia but did not affect to Bipolaris and Fusarium.

This research objective was to determine physical and aerodynamics properties of Khao Dawk Mali 105 paddy (Thai Jasmine paddy rice). The paddy sample in this test was prepared with different moisture contents in the range of 10-26%WB and air temperature in aerodynamics properties test was varied in the range of 50–100 OC. Test results were analyzed to determine the statistical mean difference by DMRT method (at P<0.05). It found that moisture content in paddy affects the difference of average length width and thickness of grain and results the difference of geometric mean diameter and degree of sphericity of paddy. An increase in paddy moisture results the increase of average bulk density and kernel density but it reduces the porosity of paddy. Moisture content in paddy affects the difference of terminal velocity. Moisture content in paddy and air temperature influenced the difference of average drag coefficient of paddy.

The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0% 40% 50% and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance color odor texture and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The data was verified by mean Analysis of Variance (ANOVA) and then compared the mean difference at a 0.05 confidence level by using Duncans New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour tapioca flour arrowroot flour soybean oil and water was 27.25% 1.63% 1.63% 4.09% and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance color odor texture and overall preference. The mean values were 7.80 7.40 7.27 7.67 and 7.93 respectively at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai it was found that the tasters accepted 40% by weight of rice flour in terms of appearance color odor texture and overall preferences. The mean values were 8.60 8.20 8.40 8.33 and 8.67 respectively at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study.

This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice Sao Hai) steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice 30% : 70% The highest average rating. The brightness (L*) red (a*) and yellow (b*) were 58.17±0.42 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors chilli flavors and pizza flavors showed that taste testers rated their liking for appearance color aroma flavor taste texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical moisture protein fat ash fiber carbohydrate and peroxide values equal to 2.35±0.12 7.23±0.85 15.71±0.20 2.85±0.02 7.16±0.67 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*) red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeks

This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)