Browsing by Author "walaiporn.s@rmutp.ac.th"

Now showing items 1-15 of 15

    • The creation of profressional courses for the elderly retires case study in rajamangala university of technology in bangkok and its perimeter 

      Phonphanpipat, Somsamorn; Owajariyapitak, Darunee; Suttha, Walaiporn (2015-05-21)
      This study, a knowledge formation research, had objections to study (1) the basic information about the demand in occupational training by the retired of Rajamangala University of Technology in Bangkok and its vicinity, ...

    • Developing the potential of durian meat fall grade in food products 

      Auppatak, Chaowalit; Suttha, Valaiporn; Phadungsilp, Pantip; Ooaymaweerahirun, Premraphi (2017-08-31)
      This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian, having grade failure. It aims to study about quality of food products transformed from ...

    • The development of low calorie butter cake recipe 

      Bunyasawat, Jadeniphat; Chareonchai, Amornrat; Suttha, Walaiporn; Bunna, Photchanee; Pengwon, Tititporn; Bhoosem, Chakkrawut; เจตนิพัทธ์ บุณยสวัสดิ; อมรรัตน์ เจริญชัย; วไลภรณ์ สุทธา; พจนีย์ บุญนา; ฐิติพร เพ็งวัน; จักราวุธ ภู่เสม (2020-01-08)
      The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar, chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study ...

    • The Development of principles of food and nutrition test for Home Economics Technology of Rajamangala University of Technology Students 

      Suttha, Walaiporn; Chareonchai, Amornrat; Auppathak, Chaowalit; Ooaymaweerathirun, Premraphi; Klinmalai, Laddawan (2017-11-06)
      The purposes of this research were :1) to construct the achievement test in The Development of Principles of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students 2) to ...

    • Development of Readymade Sauce Product from Water melon Rinds wast 

      Auppathat, Chaowalit; Suttha, Walaiporn; Bunyasawat, Jetniphat; เชาวลิต อุปฐาก; วไลภรณ์ สุทธา; เจตนิพัทธ์ บุณยสวัสดิ์ (2016-09-01)
      This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce, chili sauce, pizza sauce and seafood sauce. This research studied the nutritional value of sauce ...

    • Development of the thai dessert recipes and the manufacturing process that is a difficult for conservation 

      Suttha, Walaiporn; Bunyasawat, Jetniphat; Auppathat, Chaowalit; Bhoosem, Chakkrawut (2015-05-21)
      Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts ...

    • The potential development of processed food from cassava products 

      Auppathat, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา (2020-08-14)
      This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava, to study about consumer test, towards processed ...

    • The potential development of Processed food from pineapple 

      Auppathak, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา; Othong, Jirapat; จิราภัทร โอทอง (2020-08-14)
      This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple, Study the survey of consumer behavior of products made from pineapples ...

    • Potential development of thai dessert with flour from durian peel 

      Auppatak, Chaowalit; Suttha, Valaiporn; เชาวลิต อุปฐาก; วไลภรณ์ สุทธา (2020-01-08)
      The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub, Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition, there were determined the effect of durian ...

    • A rapid processing of Khanom Ja-Mongkut 

      Suttha, Walaiporn; Auppathak, Chaowalit; Jaengkit, Chaveewon (2014-06-24)
      Ja Mongkut is a kind of Thai dessert which the process is complicated. The most important processes is roasted watermelon seeds with sucrose solution to make the sugar gains like a thorn shaped that spent about 180-240 ...

    • A studies of Tamarind pulp in tamarind gummy products for Kaosan Community Enterprise 

      Manarote, Apinya; Suttha, Walaiporn; Bunyasawat, Jetniphat; Tubbiyam, Prassanee; Auppathat, Chaowalit; Bhoosem, Chakkrawut; อภิญญา มานะโรจน์; วไลภรณ์ สุทธา; เจตนิพัทธ์ บุณยสวัสดิ์; ปรัศนีย์ ทับใบแย้ม; เชาวลิต อุปฐาก; จักราวุธ ภู่เสม (2016-08-31)
      The objective of this research to study the basic 3 formulas of tamarind gummy products ,physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results ...

    • A Study of seasoning Watermelon shell Process 

      Auppathak, Chaowalit; Suttha, Walaiporn; Phadungsilp, Panthip (2014-06-23)
      The research on “A Study of Seasoning Watermelon shell Process ” had objectives of study to develop product of Watermelon shell jam from changing the prototype recipe of pineapple jam. The researchers altered the recipe ...

    • Thai qualifications framework for higher education, TQF : hEd of graduate qualifications of food and nutrition 

      Bunyasawat, Jetniphat; Bunna, Photchanee; Sahaspot, Sunee; Manarote, Apinya; Auppathat, Chaowalit; Tubbiyam, Prassanee; Suttha, Walaiporn (2012-04-26)

    • The use of banana flour substitute some flour confectionery products are snazzy 

      Auppathak, Chaowalit; Suttha, Valaipron (2015-05-19)
      This research has the objectives to study basic recipe of snow skin mooncake, to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow ...

    • การบูรณาการองค์ความรู้ในการพัฒนาศักยภาพผลิตภัณฑ์อาหารจากสับปะรด เพื่อเพิ่มมูลค่าทางการตลาด และความยั่งยืนเชิงพาณิชย์ระดับชุมชน 

      Auppathat, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา; Othong, Jirapat; จิราภัทร โอทอง; Bunyasawat, Jadeniphat; เจตนิพัทธ์ บุณยสวัสดิ์; Bunna, Photchanee; พจนีย์ บุญนา; Bhoosem, Chakkrawut; จักราวุธ ภู่เสม; Ooaymaweerahirun, Premraphi; เปรมระพี อุยมาวีรหิรัญ; Klinmalai, Laddawan; ลัดดาวัลย์ กลิ่นมาลัย; Suteebut, Nomjit; น้อมจิตต์ สุธีบุตร; Thedkwanchai, Sumapar; สุมภา เทิดขวัญชัย (2022-05-08)
      งานวิจัยนี้ได้ศึกษาการพัฒนาศักยภาพสับปะรดตกเกรดในการผลิตผลิตภัณฑ์อาหารแปรรูป ผลการศึกษา มีดังนี้ ศึกษาการสำรวจพฤติกรรมผู้บริโภคถึงผลิตภัณฑ์ที่ทำจากสับปะรดตกเกรด ที่ผู้บริโภคนิยมรับประทานถ้าจะนำสับประรดไปแปรรูปเป็นผลิตภั ...