Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0 2 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy) color smell texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average to analysis of variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks. 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy) color smell texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences in appearance (fluffy) color smell texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05

This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble which has 4 different levels consist of 25 percent 50 percent 75 percent and 100 Percent and to study the flax seed supplementation in Bubble which has 4 different levels consist of 3 percent 6 percent 9 percent and 12 Percent by using the method of randomized complete block design or RCBD. This experimental plan will help assess the sensory quality in appearance color smell taste texture and overall preference by using 9 “Point Hedonic Scale” method. This experimental study used 80 people to test the flavor consist of lecturers and food and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average (𝑥̅) to Analysis of Variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT). Results from the study of grass jelly juice to substitute water in bubble tasters rated Formula 3 for the highest acceptance for color taste texture and overall preference. The average score was 7.98 7.90 7.91 and 7.89 respectively. The tasters rated the highest acceptance score for Formula 2 in flavor with an average score of 7.73 and appearance. The tasters gave the highest acceptance at Formula 4 with an average of 8.02. When analyzed and compared the mean differences it was found that appearance and color when comparing the mean differences it was found that the appearance and color were statistically significant (P≤0.05) in aroma taste texture and overall preference. There was no significant difference (P> 0.05) Results from study of flax seed supplementation in Bubble tasters rated Recipe 1 for the highest acceptance for aroma and taste with a mean score of 7.92 and 7.92 respectively for appearance color and overall preference. 8.06 and 7.95 respectively texture. The tasters rated the same score between Formula 1 and Formula 2 with a mean score of 7.94. when analyzing and comparing the mean difference it was found that Appearance color smell taste and texture There was a statistically significant difference (P≤0.05).

The objectives of this research were to 1) design and develop patterns from Sino-Portuguese architecture 2) design a blazer-style sweater and decorate it with innovative tattoo stitching 3) to survey consumer satisfaction towards Developed patterns from Sino-Portuguese architecture with innovation of sewing tattoos for decorating blazer style jackets. This research is undertaken by Accidental Sampling to 120 students in Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The data were analyzed using percentage mean and standard deviation statistics. The results of the study of A pattern development from Sino-Portuguese architecture by quilting innovative for decorating on a blazer jacket were found that the fabric is suitable for making pattern designs and sewing sweaters is a UV coated cloth as the outer body and choose to use Nylon cloth as the inner layer because both types of fabrics are thin. and use 1-inch polyester fiber as the middle layer. Moreover the patterned plastic sheet makes sewing a tattoo nice and easy. Because the plastic sheeting time is shorter not long and the presser foot presses into the groove preventing the fabric to be sewn to move. and beauty more accurate beautiful patterns are more accurate. The embossed pattern is more pronounced than using paper blocks. To create a pattern in a tattoo can be stored as a pattern for sewing many times. In terms of satisfaction with the development of patterns from Sino-Portuguese architecture with the quilting innovation of pattern for blazer style jackets it was found that there is a high level of overall satisfaction with total mean of 4.45. When considering each design all design is in high level while the most satisfaction is model 2 Square pattern mean 4.48. There is satisfaction in model 3 natural pattern with mean 4.47 Model 1 circle pattern with mean 4.44 and model 4 mixed pattern with mean 4.43 respectively.

This research aims to study 1) personal factors affecting the performance of Thai commercial bank employees 2) motivation affecting the work performance of Thai commercial bank employees 3) self-development affecting the work performance of Thai commercial bank employees 4) the work performance of Thai commercial bank employees. The population for this research was 162093 Thai commercial bank employees. The sample size of 383 people was determined using Krejcie & Morgan. The data was collected from Google Form questionnaires. The statistics used to analyze the data were frequency percentage mean and standard deviation. The statistics used to test the research hypothesis were T-test one-way analysis of variance the pair test by the Scheffe method and single linear regression analysis statistics. The results showed that most of the samples were female employees between 21-30 years of age a bachelor’s degree single status income in the range of 15001-25000 Baht and a working period of 5-10 years. The respondents had their opinion level of motivation factors happiness factors and self-development factors affecting the work performance of Thai commercial bank employees. It was found that the sample group had the highest opinion level in the overall opinion level. The results showed that the respondents had an opinion level of the work performance of Thai commercial bank employees. It was found that the sample group had the opinion level as a whole at the highest opinion level. The results of hypothesis test 1 revealed that personal factors such as gender age educational level status income and working in different departments had no effect on the performance of Thai commercial bank employees. Statistically significant at the 0.05 level and personal factors such as differences in the working period. Factors affecting the performance of Thai commercial bank employees at a statistically significant level of 0.05 and personal factors such as age education level income working period. When testing the hypothesis classified by aspects the efficiency of work of Thai commercial bank employees differed. Therefore the difference was tested by pair using Scheffe’s method. The results of hypothesis test 2 revealed that motivation affects the performance of Thai commercial bank employees. The correlation coefficient (R) = 0.858 adjusted R^2= 0.753 was statistically significant at the 0.05 level. The results of hypothesis test 3 revealed that self-development affects the efficiency of Thai commercial bank employees. The correlation coefficient (R) = 0.640 adjusted R^2= 0.40 was statistically significant at the 0.05 level.