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.

The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance color odor taste texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance matt-black color strong sesame odor medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance glossy black color high sesame odor lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85% Rice Bran Oil Shortening 36.1% Soybean Oil 3% Powdered Sugar 1.7% Honey 3% and Salt 1.2% by total ingredients weight

The objectives of this study were to produce an interactive short film “Everyone does it” to assess the media suitability of an interactive short film “Everyone does it” and to assess the audiences satisfaction with the medium of the interactive short film “Everyone does it” using 2 groups of samples 1) a group of experts to assess the suitability of 3 people divided into experts. opus and editing; 2) a group of high school students Nawaminthrachinuthit Benchamarajalai Mathayomsuksa 6 Room 2 30 people were obtained by using a specific method. by using questionnaires to collect data The statistics used to analyze the data were mean and standard deviation. The results showed that Interactive short film “Everyone does it” was overall very appropriate (=4.20 SD=0.53) and viewers towards interactive short film medium. “Everyone does it” overall satisfaction was at a high level (=4.34 SD=0.65)

The goal of this research is to: 1) create a short interactive film titled select 2) to evaluate the quality of a short interactive film titled select 3) To investigate how satisfied audiences are with interactive short films titled select and 4) to provide suggestions and launch a campaign to minimize the number of pregnancies. Using sample groups: The following were the sample groups utilized in the study children between the ages of 13 and 18 who utilize this age range because there is a proclivity towards becoming pregnant early before age appropriate as a result of selecting a purposive sampling. Utilizing questionnaires to get information the following statistics were used to examine the data the Standard Deviation (SD) and Mean The studys findings revealed that overall The results of the assessment were extremely suitable (𝒙̅ =4. 0 0 S.D.= 0 . 9 6 ).The impact of audience pleasure with interactive short films titled select was discovered to be as follows with an average score of (𝒙̅ =4 . 0 8 S.D.=0.86) the overall evaluation findings were at a highly adequate level

The objectives of this research were 1) to study the problem of public relations of OTOP products in Bangkok and 2) to formulate a strategy to publicize Bangkok OTOP products. This is a qualitative research; studied from the document and interviews with a total of 5 key informants executives officer in the public relations of OTOP products in Bangkok and operators of OTOP products in Bangkok all 5 product categories The results were as following: 1. The problem of public relations for OTOP products in Bangkok; it was found that there were 11 issues of public relations issues namely 1) the administration of a special government agency affecting the work of public relations 2) Determining the person responsible for the public relations of Bangkok OTOP products that are inconsistent with the nature of the work 3) Adaptation of government agencies that are not keeping up with technology changes 4) Limited public relations budget. 5) Different entrepreneurs needs for distributing OTOP products in Bangkok. 6) Not dividing entrepreneurs by business size. 7) The ability to produce organic products that meet the needs of consumers appropriately 8) The image of OTOP products is not acceptable among Thai people 9) An application that is an intermediary in The market place has a high cost that operators have to pay for those applications. 10) In terms of organizing special events of OTOP Bangkok with a small number of OTOP entrepreneurs participating and some OTOP operators have to find channels for selfexhibiting in other provinces across the country where sales at trade shows have good sales. But have to pay in the shop or quite a lot of travel 11) Concerning the grouping of OTOP operators in Bangkok that is unclear and strong enough to perform the task As a result special events were not as successful as they should have been. 2.There are 9 strategies for public relations of OTOP products in Bangkok namely 1) strategies for fairing in special events of government agencies and private sectors 2) strategies for opening exhibition spaces for OTOP products in Bangkok 3) strategies for organizing OTOP products. Make public relations media in online and offline formats 4) Songwriting strategy for OTOP products in Bangkok 5) Online product distribution channel strategy 6) Telephone distribution channel strategy 7) Overseas distribution channel promotion strategy 8) Strategy Selection of Bangkok brands to enhance OTOP products in Bangkok 9) Strategies for storytelling in public relations