The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream which used in the study of Thaitone mixing to examine the appropriate ratio of colors in mixing Thaitone colors for buttercream and to examine the acceptance of Thaitone colors using for bakery work. In terms of the entrepreneurs buttercream case study the experiment was planned by the Randomized complete block design (RCBD) at a 95 percent confidence level. The experiment was conducted to evaluate the sensory quality of appearance color odor taste texture and overall preference and compare the differences of the average by using the Duncan New Multiple Range Test (DMRT) and computer program. There were 30 participants for testing the taste with 5 – point hedonic scale method. The result showed that the third basic recipe of buttercream was accepted the most. The averages of appearance color odor taste texture and overall preference were 3.53 3.96 3.66 3.26 3.76 and 3.70 respectively. The result of physical testing revealed that it was stable insoluble and there was no expansion although at a 30- degree Celsius room temperature. According to the result of the study of the entrepreneur’s acceptance of Thaitone color buttercream it was found that Kulap color 45.47 17.44 and 2.67 were accepted the most from the entrepreneurs at the most level accounting for 35 percent. Chan color which its brightness was L*53.23 having a red-color value of a*2.16 and yellow-color value of b*26.01 was accepted the most from the entrepreneurs at the most level accounting for 45 percent. Also Namlai color which its brightness was L*45.39 having a red-color value of a*-19.03 and yellow-color value of b*-6.90 was accepted the most from the entrepreneurs at the most level accounting for 60 percent. According to the study of the entrepreneur’s acceptance of Thaitone color mixing guide for buttercream it was found that it could be applied with the bakery products in entrepreneur’s shops accounting for 100 percent. Moreover the Thaitone color buttercream mixing guide could be most productively applied in the bakery businesses accounting for 55 percent.

The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste texture and overall preference the mean was 3.70 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*) yellowness (b*) and redness (a*) 50.61 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).

Special Project Study on Invention Tray with pedestal (Phan-Poom) released the smell from the cocoon. Have a purpose to study the process of producing Phan Tray with pedestals releasing scents from silk cocoons and to study consumer satisfaction Towards the invention Tray with pedestal released the smell from the cocoons. In which a special project studier conducts studies and collects relevant information the data obtained was designed to sketch design. Release the scent from silkworm in 3 styles which are SKETCH DESIGN - A SKETCH DESIGN -B and SKETCH DESIGN -C so that 3 experts will consider the styles of the 3 Phan tray. Phan Based on comments of experts After that I brought Phan to inquire. Satisfaction of target group from 50 individuals the data were analysed using frequency percentage and average values with the analysis results as follows Design and process for making Phan Bush release the smell from cocoons the results showed that Most experts agree that the suitable silkworm varieties for Phanpanrote hybrid silkworm varieties were the large yellow silkworm cocoons because the large yellow silkworm cocoons were large. And easy to peel separate each colour clearly Natural colour cocoons and the components of the Phan Bush should be fabricated from silk cocoons. Satisfaction of the target group towards the product of Phan-Poom invention releasing the scent from the cocoons Product Found that the respondents were satisfied with the suitability of the yellow silk cocoon Pairote Maipradit averaged 4.56 at the highest level. In terms of value and usage they were satisfied in using in various ceremonies with the average value of 4.58 at the highest level. Price satisfaction 4000 baht with an average of 4.02 the highest level. And the distribution locations were satisfied in the online market with an average of 4.64 at the highest level.

The special project study aims to create transformative jewellery for women from Lanna-style glass as well as to examine the satisfaction of the target groups on the jewellery. The different three design of the transformative jewellery were sketched based on the review information. The jewellery can be split into smaller pieces which are a necklace earrings and a brooch. Then a favourite design was considered by five experts. Some recommendations for better design were also provided. After that the jewellery was created according to the selected sketching. The satisfactions on the jewellery were collected from two groups of people; 1) twenty-five jewellery entrepreneurs and 2) twenty-five working women aged 18-60 years (Ministry of Labor 2019). The total data of fifty samples were analysed by using frequency percentage and mean. The results showed as following. Three of the five experts chose the design number three as the model was interesting. The necklace earrings and brooch can be detached to suit an outfit perfectly. The experts preferred the transformation by studs and hooks. Furthermore the colour tones are harmonious and can draw the human perception resulting in a variety application on an outfit. The satisfaction of two groups of people; 1) jewellery entrepreneurs 2) working women aged 18-60 years; were examined. It was found that for the style of the jewellery both groups were satisfied with the creativity of the jewellery design at the highest level the satisfaction means were 4.80 and 4.68 respectively. In terms of materials the entrepreneurs were satisfied with the novelty the strength and durability and the safety of materials at the highest level having the same means of 4.36. The working women were satisfied with the suitability of the materials at the highest level with the mean of 4.52. In terms of utility both groups had the satisfaction of wearing to parties at the highest level with the mean of 4.56 and 4.44 respectively. Regarding the price the entrepreneurs were satisfied with the price of 3999 baht at the highest level with the mean of 4.48. Also the working women were satisfied with the price of 2999 baht at a high level with the mean of 4.20. For the place of distribution both groups had the satisfaction of the jewellery stores at the highest level with the mean of 4.96 and 4.52 respectively.