The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

The purposes of this research were 1) to study the personal factors of Mahachai Market customers 2) to study coconut sugar buying behavior of Mahachai Market customers 3) to study the factors of marketing mix associated with coconut sugar buying behavior of Mahachai Market customers 4) to study the relationship between personal factors and coconut sugar buying behavior of Mahachai Market customers 5) to study the relationship between marketing mix and coconut sugar buying behavior of Mahachai Market customers The population was 200 coconut sugar buyers in Mahachai Market. The research instrument and to collect data was questionnaire. The statistics used to analyze the data were frequency percentage mean standard deviation and Pearson chi-square. The data were analyzed by SPSS. The research found that 1) the most Mahachai Market customers were female age range in 35 - 45 years monthly income was in a range of 25001 – 35000 Baths and lived in the central region. 2) coconut sugar buying behavior of Mahachai Market customers found that reason to buy was for family consumption the an average quantity bought was 1-5 kgs cost of buying was 101 - 300 Bahts the frequency of buying is one time per month coconut sugar was bought in small cups and one who influenced decision was oneself. 3) marketing mix associated with coconut sugar buying behavior of Mahachai Market customers found consumers has high level satisfaction and when considered each aspect the highest level satisfaction was price and product high level satisfaction was place and the moderate level satisfaction was promotion. 4) relationship between personal factors and coconut sugar buying Behavior of Mahachai Market customers were positive in gender age income and place of living at statistically significance of .05 level and 5) relationship between marketing mix and coconut sugar buying Behavior of Mahachai Market customers were positive in place and promotion at statistically significance of .05 level.

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.