The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.

In this study on Intellectual heritage of embroidery for Khon costumes the author had two objectives: 1) to research the origins and development of Khon costumery over time and 2) to understand the methods materials and patterns used in the creation of various articles of a Khon performers dress—with the desire both to preserve and revive traditional methods of creating Khon costumesThese objectives were accomplished by 1) researching primary documents from domestic and international 2) interviewing experts in the design of Khon costumes mural painters and other visual artists 3) studying old photographs and video footage of Khon dance-drama in relation to Khon costumes today 4) studying related art forms 5) comparing remnants of Khon costumes from different periods of time with those made in the present. The study found that: The formal features of Khon costumes were based on the real daily wear of the noble classes in ancient societies but whose characteristics were enlarged to suit the demands of theater. For the most part the designs on Khon costumes were originally developed from those on fabrics imported to Thailand from India and later transformed into vine leaf and flower figures. Both the methods and materials used in creating Khon costumes today are less intricate than those of the past resulting in costumes of less quality than their predecessors. The beauty of Khon costumes depends on the proportions of each individual piece. The design of their patterns requires an attention to detail and elaborate embroidery. Today there are renewed efforts to revive these older values by Her Majesty Queen Sirikit.

Studies on the use of okara to replace wheat flour in stoopwafel were done forto select appropriate amount of okara analysis nutritional facts and sensory evaluation. The stoopwafel basic recipe of magda (2559) was applied by using okara replaced wheat flour. The replacement percentages were 30 40 and 50 of the weight of wheat flour. The experiment is planned by Randomized Complete Block Design ( RCBD) . Then to evaluate the sensory quality in appearance color odor taste texture and overall preference with 9- point hedonic scale. The panelists were 60 lecturers and students from Home Economics Technology Rajamangala University of Technology PhraNakorn. Sensory evaluation showed that the okarastoopwafel prepared from 30 percent okara obtained the highest overall acceptance score from the panelistson all sensory attributes exceptedtesteattributes which there was no significant difference in three amounts of okara. The nutritional facts found thatfat moisture total energy and energy from fatwere slightly increased but protein and carbohydrate were decreased which compared to control stroopwafel ( 100 percent wheat flour) . In addition to 96 percent of consumer acceptedthe okarastoopwafel

The purpose of this research were to 1) study the production factors and efficiency of fireproof suit; 2) analyze the three line balancing models of fireproof suit; and 3) make comparison of production efficiency for fireproof suit’s manufacturing processes. A group of representative sample for assessments is 90 dressmakers of Creative Polymers Co. Ltd. The used tool for collecting data is the data recoding form consisting of production process list data recording date processing operation and duration of processing. Accordingly put the sewing line layout and make production test with the three line balancing models of fireproof suit then record all data and entry all data to SPSS program to average statistics on percentage and standard deviation. The research showed that the improvement of the three line processing models of fireproof suit comparing to the data of the three line balancing models are identified that C model increased from traditional production system 74.05 percentage B model increased from traditional production system 57.51 percentage then A model increased from traditional production system 48.53 percentage. The result showed that the fireproof suit’s production processing of Creative Polymers Co. Ltd. ought to take the C model in order to fasten production process and augment better quality. A minimum process of producing is amount of 110 steps with less time per one unit; minimum 177.41 minutes; with 30 workers; and 27 machines. The waste product of the three line processing models: A B and C model; not over 20 percentage during 8 hours of working. It shows that the c model has the least of waste product. The over operation that product has not much wasted not include in choosing the model for improving production efficiency and C model

This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk thickening agent and stabilizing agent in different type. And was to study nutrition of Aril of gac fruit. In accordance with bringing a basic recipe number 3 which is accepted by a taster to be a substitution of a yolk by Aril of gac fruit at percentage of 60 70 and 80 respectively. And put Xanthan gum at 0.5 gram respectively. In a recipe which substitutes quantity of a yolk by Aril of gac fruit at percentage of 70 80 and 100 the total is 6 recipes. Taking a recipe to test a taster of sense 40 tasters using a type of test of 5 – point hedonic scale planned a random test in completed block RCBD: (Randomized Complete Block Design) and compare the difference between the mean by DMRT (Duncan’s New Multiple Rang Test) analyzed by statistic program package and study a physical property by pH in 6 recipes comparing a nutrition 100 grams of a basic recipe and a substituted recipe of accepted Aril of gac fruit. Found that when put Xanthan gum at 0.5 gram in a recipe which substitutes a yolk by Aril of gac fruit at percentage of 70 it accepted by a taster the most. The mean of color is 3.70 smell is 3.48 taste is 3.90 food texture is 3.78 and overall pleasure is 3.73 viscosity measurement is 7.55 centipoise potential of Hydrogen ion (pH) measurement is 3.22. The comparison between value of a basic recipe and a recipe which substitutes a yolk by Aril of gac fruit found that energy and carbohydrate are increased but protein and fat are decreased. Moreover it can be profitable from Beta Carotene and Lycopene fully. According to a product is not passed by heat treatment making it hold a nutrition. The result of this research can be helpful by creating a new product from gac fruit to gain new way of income for a agriculturist and get a product that has aril of gac fruit to be processed occurred a new way of agriculture business for anyone who is interested in.