http://repository.rmutp.ac.th/handle/123456789/92 2026-04-02T16:09:56Z 2026-04-02T16:09:56Z Leeviriyakul, Noppakorn นพกร ลีวิริยะกุล http://repository.rmutp.ac.th/handle/123456789/4078 2023-05-01T03:46:15Z 2023-05-01T00:00:00Z

The development of homemade black-sesame butter recipes Leeviriyakul, Noppakorn; นพกร ลีวิริยะกุล The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance, color, odor, taste, texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance, matt-black color, strong sesame odor, medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance, glossy black color, high sesame odor, lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85%, Rice Bran Oil Shortening 36.1%, Soybean Oil 3%, Powdered Sugar 1.7%, Honey 3% and Salt 1.2% by total ingredients weight โครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2565

2023-05-01T00:00:00Z Aobrom, Kanyamas กันยามาส อบรม Narad, Thanintorn ธนินทร นาราษฎร์ http://repository.rmutp.ac.th/handle/123456789/4077 2023-05-01T03:38:11Z 2023-05-01T00:00:00Z

Using tubtim chumphae brown rice flour substitute rice flour in khanom raerai Aobrom, Kanyamas; กันยามาส อบรม; Narad, Thanintorn; ธนินทร นาราษฎร์ The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0%, 40%, 50%, and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance, color, odor, texture, and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The data was verified by mean, Analysis of Variance (ANOVA), and then compared the mean difference at a 0.05 confidence level by using Duncan's New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour, tapioca flour, arrowroot flour, soybean oil, and water was 27.25%, 1.63%, 1.63%, 4.09%, and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance, color, odor, texture, and overall preference. The mean values were 7.80, 7.40, 7.27, 7.67, and 7.93, respectively, at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai, it was found that the tasters accepted 40% by weight of rice flour in terms of appearance, color, odor, texture, and overall preferences. The mean values were 8.60, 8.20, 8.40, 8.33, and 8.67, respectively, at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore, the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study. โครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564

2023-05-01T00:00:00Z Prompak, Sukanya สุกัญญา พรมภักดิ์ Tohyi, Nattakrit ณัฐกฤต โต๊ะยิ Punsub, Ravipon รวิพล ปั้นทรัพย์ http://repository.rmutp.ac.th/handle/123456789/3952 2022-11-12T06:11:05Z 2022-11-12T00:00:00Z

A pattern development from sino-portuguese architecture by quilting innovative for decorating on a blazer jacket Prompak, Sukanya; สุกัญญา พรมภักดิ์; Tohyi, Nattakrit; ณัฐกฤต โต๊ะยิ; Punsub, Ravipon; รวิพล ปั้นทรัพย์ 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. โครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563

2022-11-12T00:00:00Z wongpradit, Jakrit จักกฤช วงษ์ประดิษฐ์ Boonmee, Suwimol สุวิมล บุญมี http://repository.rmutp.ac.th/handle/123456789/3951 2022-11-12T06:03:21Z 2022-11-12T00:00:00Z

Bubble mesona chinensis flavor added with flaxseed wongpradit, Jakrit; จักกฤช วงษ์ประดิษฐ์; Boonmee, Suwimol; สุวิมล บุญมี 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). โครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563

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