This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice Sao Hai) steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice 30% : 70% The highest average rating. The brightness (L*) red (a*) and yellow (b*) were 58.17±0.42 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors chilli flavors and pizza flavors showed that taste testers rated their liking for appearance color aroma flavor taste texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical moisture protein fat ash fiber carbohydrate and peroxide values equal to 2.35±0.12 7.23±0.85 15.71±0.20 2.85±0.02 7.16±0.67 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*) red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeks

Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance texture color smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance texture color smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period quality assessments are done every 2 weeks. By measuring moisture color Aw and general microbes and mold yeast. Found that longer duration increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram which does not exceed the standard of the community product standards.

This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.

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)

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple which are 0 percent (control formula) white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart 50 percent 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance color smell taste texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste texture and overall liking. With an average 7.50 7.40 and 7.43 respectively At a moderate level. Regarding appearance and color tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance compare the differences. Found that the appearance color smell taste texture and overall liking. There is a statistically significant difference at the level of 0.05.