The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan) to develop syrup for product topping and to study the appropriate quantity of a cashew nuts for adding in the product. To study a physical and chemical nature of the product. To study the customers satisfaction in product. Firstly the appropriate ratio of the black and white sticky rice was studied. The result was the recipe that had 80% of white sticky rice and 20% of black sticky rice was voted to be the best. For the product topping that had a combination of glucose syrup and sugar was the best. Moreover the quantity of glucose syrup and sugar on product effects the customer’s satisfaction (color smell taste texture and the overall score). For the appropriate quantity of the cashew nut the formula 2 which has a 25% of cashew nuts was voted to be the best. Comparison of which non-cashew nuts and 25% cashew nuts formula the study revealed that the 25% cashew nuts formula had more nutrition (protein fat and fiber). Microbial population count <10 cfu/g. The product is able to keep in room temperature. The customer’s satisfaction reach to 94% in 25% cashew nuts formula.

Food for children from broken to lose the wheat was in frozen chocolate cake from jasmine rice flour and substitute of yolk by mucilage of Basil seeds The study of chilled Mucilage. It was foundthat the tasting testers rated the preference in the formulation using freeze-thawed grapefruit seed for 2 days and then studied the physical qualities. Texture there was a statistically significant difference (p≤0.05) Product image it was found that the tasting testers rated their preference at 650 watts maximum temperature and then studied the physical qualities.of the texture quality. There was a statistically significant difference (p≤0.05) and chemical quality analysis. Moisture protein fat ash coarse fiber and carbohydrate content And fiber content More than market products Consumers accept the product of frozen chocolate cake from Jasmine Rice Flour and substitute Egg Yolk with Basil Musk Seed up to 99%. Flour crepes broken rice from Riceberry Add the rice Rice berry crepes deduct 50 percent broken rice from Rice berries are brighter and more reduced. Since Rice Rice berries are dark purple broken. Crepes made from rice Rice Rice Rice used Danbury Danbury deduct 100 percent brightness is reduced. Part of the red crepe of rice and broken rice berries increased statistically significantly (P≤0.05) possibly due to broken rice Rice berries are dark purple. Crepes rice broken rice with red berries that last weekend. The rice Rice Berry deduct 100 percent of the volume of baking products crepes of rice and broken rice 3: 1 1.5 and 2 percent by weight the color of Waterloo activity. The crepes of rice and broken rice berries. The color brightness (l *) and the water activity. The difference was statistically significant (P≤0.05) with crepes rice broken rice baking berries on volume increased from 1.5 to 2% of tests consumers found that consumers are women the highest percentage. 72 percent of consumers admit to produce only 74 percent Cream filling from broken rice The quality of the fiber Mucilage from Basil Seed from fresh and dry. not different Rate of soluble fiber from Mucilage from Basil Seed dry with moisture. with humidity ≤10% and aw not exceeding 0.6 packed in bags foil dose of 5 g as a physically similar to polyester Milliken Lake. e live in an amount of 20 g ratio of 1.7 the ratio of flour rice Berry: corn starch cream filling from broken rice mites Berry level (percentage) 100 0 panelists to rate the passion in every aspect of it. the best Thus the comparison of the physical and chemical qualities of rice with cream filling was broken spokes berries. Rice cracker The ratio of riceberry in Rice Cracker products non oil the panelists to rate the preference formulas with a ratio of stickey rice riceberry between 80: 20 percent: Most of the improvement of the production process Rice Cracker appropriate to Rice Cracker still there. Cooked and puffed as well not fried. Meet the news but that it looks no different from Rice Cracker a used frying process produces original Rice Cracker to shorten the cooling down from the previous two days then the kind of the icing on the right. rice Cracker products for enhancing the access of oil that has been sprinkled on cereal as scores of color flavor and taste than the formula used pineapple compote and toasted coconut. The microbiological quality of a product. Detected microorganisms less than 102 CFU/g and detected yeast and mold less than 10 CFU/g .

Development of prototype products from waste rice for teenage consumer. The purpose of this study was developing formula and prototype of waste rice for food production. The waste rice could be used as rice in 100% for 3 products such as Khao Tang Rice Crackers and Sticky Rice Coconut Cream. The suitable condition for Khao Tang was using waste rice as 110 g. and seasoning 10%. The result of physical and chemical analysis showed that: products have orange bright color hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 4.02 ± 0.06 20.12 ± 0.05 9.36 ± 0.04 2.58 ± 0.12 4.30 ± 0.11 and 59.62 ± 0.09 respective. The suitable condition for Rice Crackers was using waste rice as 130 g. storage in room temperature at 24 hr. After that place to microwave at 20 sec. %. The result of physical and chemical analysis showed that: products have orange bright color Tom Yum seasoning for delicious hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 6.69 ± 0.03 1.65 ± 0.06 5.23 ± 0.07 0.93 ± 0.13 1.37 ± 0.08 and 84.12 ± 0.05 respective. The suitable condition for Sticky Rice Coconut Cream was using coconut milk (UHT) as 175 g. storage in freeze at 24 hr. After that place to microwave at 30 sec. %. The result of physical and chemical analysis showed that: products have white-yellow bright color softness and coconut sweet taste. The percentage of moisture fat protein crude fiber ash and carbohydrate content 43.55 ± 0.03 6.29 ± 0.02 3.21 ± 0.03 1.20 ± 0.06 0.50 ± 0.09 and 45.24 ± 0.05 respective. The shelf life of 3 products are more than 2 months and consumer acceptability like moderately product.