Faculty of Home Economics Technology: Recent submissions
Now showing items 121-140 of 607
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Using rice bran oil shortening substitute margarine pastry in puff pastry
(2020-09-06)The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry, to study volume of four types of using rice bran oil shortening ... -
Perilla frutescens supplementary egg cake
(2020-09-06)The objectives of this study were to investigate the three basic egg cake recipes, to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1%, 2% and 4% percent of total ingredient ... -
Using black cincau water in kanom kee noo
(2020-09-06)The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo ... -
Utilization of green milk brown rice flour to substitute wheat flour in tuiles
(2020-09-06)Presently, greater consumers pay their attention to Western desserts, increasing the popularity of bakery. This is true for Tuile, which is one of bakery types that is different from the general cookie as it had thinner ... -
Supplementea of red hawm rice in khanom lod – chong – singapore
(2020-09-06)The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% ... -
Waruchpol borriboontanakul and sappapanya suwannawong
(2020-09-06)The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla, cocoa, and coffee with the Randomized ... -
Use almond powder substituted for weat flour in banana cake for health
(2020-09-05)The objective of this reaearch was to study the appropriarate amount of almond powder instead of wheat flour in 4 different potions: 40, 60, 80 and 100 % of all wheat flour. And the calculation was done on randomize ... -
The use of oat flour substituted for whole wheat flour in whole grain cookies
(2020-09-05)The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of ... -
Development of golden bean powder substitute for almond powder in macaron
(2020-09-05)The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study the amount of nutrients in a macaron which made of golden ... -
Product development from brokens riceberry using lecithin from soybean to stabilize
(2020-09-05)The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed ... -
Improving bread quality by gelatinized starch
(2020-09-05)Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore, in the present study the effect of gelatinized starch (wheat, corn, rice, tapioca and glutinous ... -
Development of jelly ready meal from stevia
(2020-09-05)Product development of jelly ready meal from stevia. The purpose of study and processing in jelly ready meal from stevia. The resulfs showed that formulation 3 because had springiness and softness appropriante. Quantity ... -
Product development of karanda yogurt
(2020-09-05)The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda ... -
The development of milk ice-cream supplemented chicken breast for exerciser
(2020-08-27)Abstract Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contain high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about ... -
Development of bakery products from rice bran and rice processing wastes
(2020-08-27)Development of Bakery Products from Rice Bran and Rice Processing Wastes to 1. Develop bakery products from rice bran and wastes, amount 4 types 2. Study the formulas and processes of food production from rice bran and ... -
The potential development of instant sauce from the pineapple
(2020-08-27)The objective of this research is to study the suitable production process in the production of Pad Thai sauce, Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the ... -
The potential development of chilli paste products from cassava
(2020-08-27)The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes, roasted chili ... -
The development of lanna pattern bamboo curl folk craft by decoupage technique of the community ban rong can chai, Sarapee District Chang Mai Province
(2020-08-27)“The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee, Chiang Mai of Thailand” research project’s objectives are 1) To design Thai Lanna pattern for decorates ... -
Knowledge base development of native fabrics in northern Thailand using by multimedia for long life learning
(2020-08-17)This research is the development of the knowledge base on local textiles of northern Thailand by using multimedia for lifelong learning. The aim is to study, compile and gather information of local cloths in northern ... -
Development of paper and packaging from rice husk and rice processing wastes for producing for thai art conservation
(2020-08-17)This research is a study on the Development of Paper and Packaging from Rice Husk and Rice Processing Wastes for producing for Thai Art Conservation. This research purpose to develop products and packaging from the rice ...