DSpace Collection: Green - Trends in Foods, Crafts, Fashion & Textiles

Traditional Knowledge Based Ecotourism in Bali

2013-02-26T04:54:46Z

Title: Traditional Knowledge Based Ecotourism in Bali Authors: Harmini, Anak Agung Abstract: The global tourism industry has been slow to respond to major environmental changes and critical conservation needs of the 21st. The Balinese industry is no exception. It is poorly equipped to deal with environmental change. But it is critical that it does so. The industry is dependent on a high quality and sustain environment. It is time for the industry to invest in skill and competencies to underpin sound environmental management. As the famous tourist destination in the world, Bali tries to create traditional knowledge based ecotourism concerning with the government planning in 2009 about creative economic, because by these activities, ecological, cultural, and economic sustainable can be expected. Description: Tourism industry is one of “T” in global issues in the 3rd millennium. The other T are: Transportation, Telecommunication, and Technology. For Indonesia, especially Bali, the tourism industry is the only priority sectors which can compete in globalization. Because of the various unique Balinese culture are considered to be a famous tourist attraction in the world. Concerned with this condition Balinese government from the beginning introduces tourism as “Cultural Tourism” with the soul of Hindu Religion.

The Study on Knowledge, Attitude and Consumption Behavior about Healthy Food of High School Teachers in Nontaburi Province

2013-02-26T04:53:59Z

Title: The Study on Knowledge, Attitude and Consumption Behavior about Healthy Food of High School Teachers in Nontaburi Province Authors: Kumdar, Benjamas; Charoenchai, Amornrat Abstract: The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor, and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher in Nonthaburi that influenced their behaviors. Questionnaires were used as a tool for collecting the data, and the data was analyzed by using percentage , mean, standard deviation , t-test, f-test , and Pearson correlation (r). Most of the responders of this research were female. Age group was between 51-60 years old. Height group was between 151-160 centimeters. Weight group was between 51-60 kilograms. The majority of their salaries were between 28,001-33,000 Baht. The level of personnel sickness was low. The level of understanding of how to consume healthy food was high. The attitude of consuming healthy food was high level. But the behavior of consuming healthy food was mostly at moderate level. According to the study of relationship between the individual of personal factor and health care factor, the results were: there was relationship between sex and behavior of consuming healthy food, statistically significant at the .05 level. Moreover, the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher showed that it had an impact on their behavior which was statically significant at the .05 level. Description: The objectives of this research were ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor, and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that impacted their behaviors.

The Study of Nutrition Knowledge, Consumption Behavior, and Nutritional Status of Kluaynamthai Bangkok Personnel

2013-02-26T04:53:01Z

Title: The Study of Nutrition Knowledge, Consumption Behavior, and Nutritional Status of Kluaynamthai Bangkok Personnel Authors: Thongnun, Supaluck; Charoenchai, Amornrat Abstract: This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of the three aspects. The Stratified Random Sample method was used. Questionnaires and the 2008 annual check up information were used to gather the data from 236 samples. The data were analyzed by using frequency, percentile, mean, and standard deviation. The analysis of test score was done by a statistical method (Chi-square) with a 0.01-0.05 significant level. The study revealed that 65.68 % of Kluaynamthai Hospital’s personnel had excellent nutrition knowledge and 26.69 %, 6.78%, 0.42% and 0.42% had nutrition knowledge at good, average, meet criteria and under criteria, respectively. The average of 2.91 of the group had good consuming behavior, and the frequency of good consuming behavior at 2.69 or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant level of 0.05. Description: This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of the three aspects.

The Study of Instant Pad Thai Powder Processing

2013-02-26T04:51:24Z

Title: The Study of Instant Pad Thai Powder Processing Authors: Auppathak, Chaowalit Abstract: This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then, the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder, Pad Thai Noodles with regular Pad Thai sauce, and Pad Thai Noodles sold in general market. Randomized Complete Block Design, RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next, the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30, 35, 45, and 55 degree Celsius. Then the product was studied to evaluate the physical, chemical, microorganism, and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33, smell = 7.30, taste = 7.90, texture = 7.57 and total = 7.40. The amount of microorganism, yeast, and fungus were at the safe level to comsume. Description: The purpose of this research was to: (1) To study temperature of hot wind and the proper quantity of Molto dextrin used in spray drying the Pad Thai sauce. (2) To study and compare Pad Thai powder to the original Pad Thai sauce and the locally sold Pad Thai. (3) To study shelf life of Pad Thai powder.

The Development of Mudmee Pattern : The Case Study of Silhouette of Prasat Si Khoraphum Using in Clothing Design

2013-02-26T04:36:32Z

Title: The Development of Mudmee Pattern : The Case Study of Silhouette of Prasat Si Khoraphum Using in Clothing Design Authors: Nilrit, Thatsaneeya; Palivanich, Nuankae Abstract: The aims of this study are as follows 1.) to develop a new woven Mud Mee pattern which inspired by optical art integrated with the silhouette of Prasat Si Khoraphom in Surin province 2.) to use the developed Mud Mee pattern to improve clothing design influenced from 1960s fashion 3.) to test the satisfaction level of the finished Mud Mee clothes from the sample group. There are 7 textile professionals including pattern designers, textile artists, Mud Mee textile specialists, and 4 fashion designers as supervisors in screening the patterns and designs. The sample group was selected from the staffs who work in Rajaphat Surindra University, and Rajamangala University of Technology Northeast (Surin Campus). The tools used in this research were the fabric pattern sketches inspired by optical art integrated with the silhouette of Prasat Si Khoraphum, the 1960 fashion clothing design sketches , and the satisfaction survey. The statistical package for the social science program was used to find mean and percentage. This study found that the most selected designs from 7 textile professionals were Pra Sart Moom Soong pattern, Phasom Phasarn Nammatam pattern, and Barai Sai Nam pattern. There were 9 jacket sketches that had been selected. The level of satisfaction on the clothing design from 1960 era of 213 women staff who work in Rajabhat Surindra University and Rajamangala University of Technology Northeast (Surin Campus) showed that the Phrasat Moom Soong pattern gained the highest level of satisfaction (4.78) The Barai Sainam pattern was the most aesthetics pattern (4.70). Finally, the sample group satisfied the color and pattern of Phasom Phasan Nammatham the most (4.73). In Chon-Phoa group, the most aesthetic jacket patterns were Phrasat Moom Soong (4.67), and Phasom Phasrn Nammatham(4.70). While the Bari Sainam pattern appeared to have the highest level of correlation between pattern and clothing design (4.74). In the uniform group, the most aesthetic 1960 jacket patterns were Phrasat Moom Soong (4.74), and Phasom Phasrn Nammatham(4.71). While the Bari Sainam pattern appeared to has the highest level of correlation between pattern and clothing design (4.73). In Art and Fashion group, highest level of correlation between pattern and clothing designs for each pattern were Phrasat Moom Soong pattern (4.67), Bari Sainam pattern (4.69), and Phasom Phasrn Nammatham (4.70). Description: This research offers the idea of developing Thai silk by using Mudmee silk of Surin province. The weaving pattern is created from the Prasat Si Khoraphum e silhouette integrating 2 with the Optical Illusion Art and then becoming the clothe design of 1960s style. The purpose is to develop new weaving pattern, and to promote the cultural heritage of Surin province.

The Development of Indian Women Dresses of Punjabi Style Made by Weaving Cotton Fabric from the North-eastern Part of Thailand

2013-02-26T04:35:32Z

Title: The Development of Indian Women Dresses of Punjabi Style Made by Weaving Cotton Fabric from the North-eastern Part of Thailand Authors: Sirinawat, Supatchara; Palivanich, Nuankae Abstract: The purpose of this research was to study the development of Indian women dresses of Punjabi style made by weaving cotton fabric from the north-eastern part of Thailand. The sampling group was 250 Indian women who live in Bangkok selected by Quota Sampling and analyzed by SPSS. The research result found that the sampling group of people was married and under 30 years old were undergraduate degree or equal level. They were house wives with average income of 15,001- 20,000 baht per month. Most of them were born and lived in Thailand. They liked to use north-eastern Thailand cotton handmade dresses which could be affordable in Pahurat, the Central of Bangkok. The reason why Indian women bought this kind of fabric and turned it into Indian Women dresses of Punjabi style because it was suitable and could be worn in many social occasions. The analysis result found that the five different kinds of north-eastern Thailand handmade weaving cotton fabric including their colors and designs could affect to the satisfaction of the development of Indian Women dresses of Punjabi style. The satisfaction in types of fabrics differed at the statistical significance level of .05. The satisfaction in touching surfaces of fabrics did not differ at the statistical significance level of .05. Description: This research was to study the development of Indian women dresses of Punjabi style made by weaving cotton fabric from the north-eastern part of Thailand. The sampling group was 250 Indian women who live in Bangkok selected by Quota Sampling and analyzed by SPSS.

The Development of Fancy Yarn from Banana and Cotton Fiber Blend

2013-02-26T04:33:55Z

Title: The Development of Fancy Yarn from Banana and Cotton Fiber Blend Authors: Siripun, Autcha; Palivanich, Nuankae Abstract: The research of development Fancy yarn from Banana fiber and cotton fiber blend was conducted to seek Ratio of Banana fiber and cotton fiber for making sliver by ROLLER CARD. It was found that blending banana fiber and cotton fiber at 20: 30, 30: 40, 40: 60 and 50: 50 was able to be spun as sliver. Due to the quantity of Banana fiber, there were quantity of yarn less than or equal with cotton fiber it made both fibers cling together. In the parts of the suitable sliver laying direction to contain to the GAREBO YARN TUBE was found that the suitable laying direction to contain into the GAREBO YARN TUBE could make sliver easily draw and continue spinning yarn. About Ratio and weight of sliver in GAREBO YARN TUBE that was affect to Fancy yarn spinning as SLUB YARN was found that the qualification of thread for seeking yarn twist, yarn strength and Elongation (Percentage) of Banana Fiber : cotton Fiber 20:80 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 10.8 (newton) of sliver 40 grams mean 6.27 and Elongation (Percentage) of sliver 30 grams mean 4.45. Banana Fiber : cotton Fiber 30:70 was found that the weight of Sliver 30 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 7.68 and Elongation (Percentage) of sliver 30 grams mean 4.93. Banana Fiber : cotton Fiber 40:60 was found that the weight of Sliver 40 grams have yarn twist (turn/inches) mean 10.5 (newton) of sliver 20 grams mean 6.20 and Elongation (Percentage) of sliver 40 grams mean 4.76. Banana Fiber : cotton Fiber 50:50 was found that the weight of Sliver 20 and 40 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 6.07 and Elongation (Percentage) of sliver 20 grams mean 5.09. Banana Fiber : cotton Fiber 60:40 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 11.2 (newton) of sliver 40 grams mean 5.34 and Elongation (Percentage) of sliver 40 grams mean 4.57. Description: This researcher is interested in Banana Fiber and Cotton Fiber Blend. For seeking the suitable ratio to produce as thread in the sort of fancy yarn and to study Sliver put into GAREBO YARN TUBE.

The Development for Product of Local Folk-weaving Material by the Weaving Group of Paihoochang Banglen, District, Nakhon Pathom Province

2013-02-26T04:32:27Z

Title: The Development for Product of Local Folk-weaving Material by the Weaving Group of Paihoochang Banglen, District, Nakhon Pathom Province Authors: Songthong, Somprasong; Palivanich, Nuankae Abstract: The objective of the study was to examine the opinions toward 5 products made of local folk material, Paihoochang Banglen district, Nakhon Pathom Province which were facial tissue boxes, hanging hand towels, bolster cushions, bags, tablecloths and to study the basic background of the customers who appreciated with handicraft. The research considered the styles, sizes, practical uses and attractiveness on different products. The 200 evaluators were accidentally sample from those interested in model handicraft presented in 4 department stores of Nakhon Pathom. The statistic analysis was done by using the computer program. The finding indicated that most of the evaluators were female who were about 31 – 40 years of age, single and graduated in Bachelor degree level. Their occupations were running private business with over 20,000 baht income per month. The purpose for buying products was the souvenirs. The motivation for buying was the practical use. The result of customer satisfaction affected handicraft product from local folk weaving showed that the average highest satisfaction in styles of product was the hanging hand towels B. The satisfaction of sizes of product showed the average highest were the hanging hand towels A, B. The satisfaction of practical use of product showed the average highest was the hanging hand towels A. Description: Thai local folk-weaving, there are all regions in Thailand, is one of the essential factors for life in progress with Human civilization. Patterns which are present on fabric, show that the individual and culture. Changing period comes to be a part of economy and social, was affect to lifestyle, cultural and folk’s belief of man. The effect of changing is the way of folk handiwork that have to adjust become modernization.

The Comparative Study of Tie-Dye Methods for Pattern Design Development of Tie-Dye Products

2013-02-26T04:29:07Z

Title: The Comparative Study of Tie-Dye Methods for Pattern Design Development of Tie-Dye Products Authors: Theeramongkol, Praparnporn; Palivanich, Nuankae Abstract: The purposes of this research were 1) To compare to the distinctly motifs of Tie-dye methods: binding technique, folding technique and stitching technique. 2) To compare the dyeing results of the characteristics of cotton, linen, and rayon in geometrics patterns design group and naturalistic patterns design group. There are 8 motifs were used; quadrangle, triangle, circle, heart form, flower, leaf, butterfly, and worm. The research Instruments were used; 1) tie-dye fabrics dyed in 3 tie-dye methods. The tie-dye methods were bind, fold, and stitch amount of 120 pieces 2) The assessment for 15 connoisseurs (connoisseurship model). Data was analyzed by the statistical package for the social science program and using mean, percentage, standard deviation, one-way ANOVA (Scheffe), and chi-square. The results of the study were found that binding technique was at mean 4.20 including stitching technique at mean 4.10 and folding technique at mean 3.69. The best technique was binding technique because this technique could produce products in a large quantity. The stitching technique was aesthetic, elegant and valuable. The folding technique could produce many patterns in one time. Binding technique, folding technique and stitching technique on cotton were much suitable in tie-dye method and capability of techniques. Binding technique and stitching technique on cotton were much suitable in pattern design and overall image of fabric dyed. Binding technique and stitching technique on linen were much suitable in 5 parts. Folding technique on linen were much especial suitable in tie-dye method and capability of techniques. Binding technique and stitching technique on rayon were much suitable in 5 parts. Folding technique on rayon were much especial suitable in 5 parts except overall image of fabric dyed. Comparison of three kinds of fabric and two pattern groups were that geometrics and naturalistic patterns on cotton, linen, and rayon fabrics had average the best in binding technique. To compare tie-dye techniques and fabrics and pattern groups had different for some parts statistically significant at level of .05 This study was the experimental methods of tie-dye and 3 kinds of fabrics; cotton, linen, and rayon. The method of dyed in the study was vat dye (Indigo dye), the result found that the best fabric absorption dyed was rayon, the second best fabric absorption dyed was cotton and linen. The vat dye in different kinds of fabric were dyed at the same quantity. They were dyed in the nearly different shade. Rayon was the best dye than another kind. Cotton and linen were dyed as the same shade. Description: Objectives 1) To compare to the distinctly motifs of Tie-dye methods: binding technique, folding technique and stitching technique. 2) To compare to the dyeing results of the characteristics of cotton, linen, and rayon in geometrics patterns design group and naturalistic patterns design group.

Silk Degumming with Dried Latex of Carica Papaya Linn

2013-02-26T04:50:27Z

Title: Silk Degumming with Dried Latex of Carica Papaya Linn Authors: Sasithorn, Nongnut; Luepong, Kanchana Abstract: Degumming process is a fundamental finishing process for silk yarn and silk fabric. The main objective is scouring the substrate such as silk gum (sericin), wax and some impurities from silk fiber. The principle of degumming process is breaking the peptide linkage of amino acid in sericin structure into a small molecule, which is soluble in water. The hydrolysis reaction performed by acid and alkaline, but they have a big problem on the surface area of silk. Proteolytic enzyme be used to solve this problem but it has some disvantages such as it was using a specific condition and expensive. For this reason, this research chooses papain enzyme form dried latex of Carica payapa Linn. to degum the raw silk. The efficiency of degumming process was evaluated by determination of tensile strength and staining test with direct dyes (C.I. Direct Red 80). The result was revealed; the appropriate conditions for silk degumming with dried Carica payapa Linn.’s latex be recommended as follows: the amount of dried latex solution of 4 % owf at 75 degree Celsius for 30 minutes, in this condition was not harm to strength and fiber surface. The degummed fibers still had lustrous, soft and smooth surface. Description: Degumming process is a fundamental finishing process for silk yarn and silk fabric. The main objective is scouring the substrate such as silk gum (sericin), wax and some impurities from silk fiber.

Preparation of Ceria Fibers Via Electrospinning Process

2013-02-26T04:49:26Z

Title: Preparation of Ceria Fibers Via Electrospinning Process Authors: Luepong, Kanchana; Kongkachuichay, Paisan; Koombhongse, Piyawit Abstract: Electrospinning is an interesting technique with various potential applications. CeO2 fibers production was achieved via this technique. In this work, the prepared condition and the fiber morphology were investigated and described. The optimum condition was 15 kV, 7 cm in distance between needle tip and ground collector, 50 wt% of i-propanol in the co-solvent. The obtained fibers were continuous with a diameter of 900 nm. The smooth electrospun fibers produced were dried for one hour, and then calcined at 450 OC for 3 hours. The calcined fibers were reduced to 600 nm and cracked on the fibers. They were ceria fibers, what verified by EDX, and XRD pattern. They had high specific surface area to volume ratio, and monolith fibers, which is applied for catalytic applications. Description: Electrospinning is an interesting technique with various potential applications. CeO2 fibers production was achieved via this technique.

Phosphonic Acid Functionalization of Hyperbranched Polyamidoamine Grafted Ultrafine Silica to Prepare the Flame Retardant for Cotton Fabric

2013-02-26T04:47:57Z

Title: Phosphonic Acid Functionalization of Hyperbranched Polyamidoamine Grafted Ultrafine Silica to Prepare the Flame Retardant for Cotton Fabric Authors: Punyacharoennon, Phairat; Charuchinda, Sireerat; Srikulkit, Kawee Abstract: Grafting of hyperbranched polyamidoamine (PAMAM) dendrimer onto ultrafine silica followed by the introduction of phosphonic acid groups onto branch ends was carried out. First, an initiating site was incorporated into silica surface by reacting the silica silanol group with 3-aminopropyltriethoxysilane, producing amino-functionalized silica. The free amine group content was controlled by varying ratios of methanol to water in the hydrolysis step of sol-gel reaction. Then grafting of PAMAM was performed by repetitive reactions between Michael addition of silica amino groups to methyl acrylate and amidation of the resulting terminal methyl ester groups with ethylenediamine. Amino group content in each generation was determined. This was found to be significantly lower than theoretical value due to unavoidable side reactions. After the G3.0 hyperbranched PAMAM grafted onto silica was synthesized, phosphonic acids functionalization of the terminal amino groups by the Mannich type reaction was carried out. The phosphorylated hyperbranched PAMAM grafted silica was achieved and its application on cotton fabric to produce phosphonated cellulose was studied. Description: Polyamidoamine (PAMAM) dendrimers, the starburst polymers with a plurality of terminal functional groups have attracted considerable interest due to their novel functionalities such as nanoscopic containers, delivery devices, ultrafine colloid stabilizers and nanocomposite materials [1-8]. Surface modifications of terminal groups with different functionalities such as acetamide, hydroxyl, carboxyl or quaternized PAMAM dendrimers further increase the versatile applicability of these materials[9-13]. Focused on nanoparticle fillers such as carbon black and silica, these materials are widely used for rubber and plastics. A good uniform dispersion of extremely fine particle size for most of their applications is important.

Nutritional Quality of Fish Mixed with Algae Tofu

2013-02-26T04:46:19Z

Title: Nutritional Quality of Fish Mixed with Algae Tofu Authors: Kamdaeng, Onuma Abstract: Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g), mackerel (75 g), algae (25 g), egg albumin powder (7.5g), potato starch ( 5 g), MgSO4 (25 g), salt (7.5 g), pepper (2.5 g), sugar (5 g), and water (2,500 g). Then they were fried at 150 oC for 1 min. The chemical quality of FAT had moisture, carbohydrate, protein, fat, ash, fiber and calcium were 75.37%, 6.06%, 15.46%, 1.42%, 1.61%, 1.99%, and 1.56 mg/100 g., respectively. The microbial counts were less than 10 CFU/g. Description: Fish mixed with algae tofu (FAT) was prepared from previous directions. Fried and not fried FAT were analyzed by chemical and microbiological quality. The chemical and microbiological quality of commercial tofu (Plain tofu and Fish tofu in market) was compared with FAT.

Low Calorie Soy Milk Product Fortified with Beta-Carotene

2013-02-26T04:44:53Z

Title: Low Calorie Soy Milk Product Fortified with Beta-Carotene Authors: Thaeawthiang, Suree; Charoenchai, Amornrat Abstract: The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot, which was one source of beta-carotene, and sugar 2) to study the physical and chemical quality of the product 3) to study shelf- life of the product and 4) to investigate the product acceptance. Standard soy milk formula was studied and fortified with 3 levels of carrot and reduced 4 levels of sugar content. The 3x4 factorial Design was used to experiment and 9-points hedonic scale was used for sensory evaluation from 30 panelists. The results were found as follows: 1. For the content of carrot and sugar, the panelists had the acceptance of carrot with 2000 gram and 65% of sugar reduction. The use of carrot and sugar had significant (p<0.05) effects on over all liking and milk’s taste. 2. For the physical quality, it was found that L* value was 6.50, a* value was 20.13, b* value was 10.44, viscosity was 27.80 centipoint, total soluble solid was 11.33 + 0.01 degree Brix and ph was 6.55. For the chemical quality, 100 gram of soy milk fortified with beta-carotene contained 37.45 kcal energy, 2.48 g protein, 0.01 g fat, 6.86 g carbohydrate and 3.18 ml beta- carotene. 3. For shelf-life study, it was found that the product did not change when kept in the temperature of 7 degree Celsius for 0-10 days except for 11-14 days. Total bacteria count was 4.8x10 CFU/cm3 when compared to Thai Community Product Standard (529/2547), it should be found lower than 1x104 colony/ 1 cm3 . It was evidently found that low calorie soy milk fortified with beta-carotene was safety for consumer when kept for 14 days. 4. For the product acceptance, it was found that 93% of the consumer satisfied the product price of 10 baht per 200 ml consumption. Description: 1. To study the suitable content of carrot and sugar in low calorie soy milk product fortified with beta-carotene. 2. To study the physical and chemical quality of low calorie soy milk product fortified with beta-carotene. 3. To study shelf- life of the product 4. To investigate the product acceptance.

Knowledge, Awareness and Practice about Food and Nutrition of Adolescence in Muang District, Prachinburi Province

2013-02-26T04:43:32Z

Title: Knowledge, Awareness and Practice about Food and Nutrition of Adolescence in Muang District, Prachinburi Province Authors: Ruamsup, Jirayu; Charoenchai, Amornrat Abstract: The research aimed to: 1. study and compare food and nutrition knowledge of adolescence by looking at gender and level of education. 2. study and compare the awareness of food and nutrition by comparing gender and level of education. 3. study and compare the practice of food and nutrition by comparing gender and level of education. 4. study the relationship between knowledge, awareness, and practice of food and nutrition of the adolescence in Muang District, Prachinburi Province. Tests and questionnaires were used to gather the data from 346 samples. The Stratified Random Sampling was used. The data were analyzed by using percentile, mean, standard deviation, t-test, one way analysis of variance and Pearson’s Product Moment correlation at 0.01 - 0.05 significant level. The study found that 1. 71.4% of the samples were female and 41.0% of the samples were high school graduates. 2. The sampling adolescence had good knowledge of food and nutrition. Different gender had significantly different level of food and nutrition knowledge at 0.01 while different level of study had no different level of food and nutrition knowledge. 3. The sampling adolescence had food and nutrition awareness at high level. Different gender had significantly different level of food and nutrition awareness at 0.01 while different level of study had no different level of food and nutrition awareness. 4. The sample group had good food and nutrition practice at moderate level, with no difference between gender and level of study. 5. There was a positive relationship between food and nutrition knowledge, awareness, and practice of the adolescence at 0.05. The relationship between knowledge and awareness was moderate and the relationship between knowledge and practice was low. Description: The research of knowledge, awareness and practice about food and nutrition of adolescence in Muang District, Prachinburi province. The researcher proceed in this way.

Effects of Fat Substitute on Survived Probiotic Bacteria in Yoghurt Ice Cream

2013-02-26T04:40:40Z

Title: Effects of Fat Substitute on Survived Probiotic Bacteria in Yoghurt Ice Cream Authors: Wattanachai, Sirimon; Charoenchai, Amornrat Abstract: The objective of this research was to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate probiotic microbes in the production of yoghurt ice cream to ensure maximum survived probiotic microbes. In this research, two fat substitutes, Purity SM 100 and CRYSTAL texTM 648, were used to substitute skim milk in the standard formulas in order to study numbers of survived probiotic microbes and to test the sensory acceptance. For the sensory acceptance, it was found that the probiotic yoghurt ice cream containing 20% Purity SM100 is acceptable at the maximum significance (p ≤ 0.05) because its flavor and taste was better than other samples as well as the best overrun with statistical significant differences (p ≤ 0.05). However, by addition of both fat substitutes at different concentrations, pH values of probiotic yoghurt ice cream products did not have statistical significant differences (p ≥ 0.05). When Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus microbial starters were added into the probiotic yoghurt ice cream using both fat substitutes in place of skim milk at ratios of 10%, 15%, and 20%, respectively, under a storage condition of -20oC for 4 weeks, it was found that types and amounts of fat substitutes affected the surviving rate of probiotic microbes in the product with a statistical significance (p ≤ 0.05). The addition of fat substitutes, Purity SM100 and CRYSTAL texTM 648, at all concentration levels made probiotic microbes survived in the product, which illustrated that both fat substitutes used in above experiments could encapsulate probiotic microbe cells. The survived probiotic microbes were in the range of 107 – 108 CFU/ml in comparison to the probiotic yoghurt ice cream with the standard formula without the addition of fat substitutes that has survived probiotic microbes of only 106 CFU/ml. Description: Probiotic is the microorganism which exists mostly in the products that processed from the fermented milk. The probiotic in the products contributes in the digestive system of a human, in addition it will help to make the alimentary canal work normally, it help to decrease a chance in infecting with the alimentary canal. But most yogurt ice cream often have a quantity of probiotic lower than 106 CFU/g. Moreover it has saturated fat very much as a kind of lauric acid and myristic acid. The research was to study the processing of products from yogurt ice cream by emphasizing at the quantity of probiotic microorganisms existed in yogurt by taking the fat replacer to use as wrapper on probiotic microorganisms to have most survival quantity, and it was an option for the consumers who took care of health.

Development of Thai Style Handmade Paper from Sugar Cane Leaves for Handicraft and Package

2013-02-26T04:38:39Z

Title: Development of Thai Style Handmade Paper from Sugar Cane Leaves for Handicraft and Package Authors: Soiraya, Bussara; Samerjai, Kingkarn; Kir-Ngern, Katethip; Kongkachuichay, Soawaluck; Chatakanon, Lukhana Abstract: The objectives of this work are to develop the technique of making paper from sugar cane leaves, to make the prototype products made from the developed paper, and then transfer the technology to the selected groups. The study included 5 steps: (1) select the target group of 60 people from sugar cane farmers, community enterprise group, and general public in Lopburi province, (2) make the prototype products and present to public, (3) prepare the tools for transferring the technology, (4) transfer the developed technology, and (5) evaluation and statistical analysis including frequency, percentage, mean, and standard deviation. The general information of the 60 trained people can be summarized as follows: 80.00 % is female, 26.67 % is 31-40 years old, and 40.00 % is sugar cane farmer. The objectives, content, activities, and training method were evaluated to be the best suitable. The structure of the course was found to be the most suitable. More over, the materials, training documents, and place were rated to be the most suitable to the best suitable. Description: The objectives of this work were to develop the technique to make paper from sugar cane leaves and to make prototype handicraft and packaging products using the obtained paper. Consequently, the developed technique was transferred to the selected groups, especially the sugar cane farmers.

Academic Treatise, Green - Trends in Foods, Crafts, Fashion & Textiles

2013-02-26T04:18:31Z

Title: Academic Treatise, Green - Trends in Foods, Crafts, Fashion & Textiles Authors: Kosaiyakanont, Supatra Abstract: The Academic Treatise “The 1st RMUTP International Conference: Green Trends in Foods, Crafts, Fashion & Textiles” aims to collect and distribute academic papers from oral and poster presentation approved to be presented in the 1st RMUTP International Conference: Green Trends in Foods, Crafts, Fashion & Textiles held on 13-14 July 2009 at Novotel Hotel Bangkok. Description: We hope that this book will be useful as a reference to other related research and study. Please accept our apology for any mistake in this book. Thank you.