Faculty of Home Economics Technology: Recent submissions

Now showing items 281-300 of 607

    • Using riceberry flour replace wheat flour in sweet bread 

      Noppakonmongcon, Krittima; Saenkla, Piyanan; Chaleawai, Paweena (2018-08-14)
      The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0%, 15%, 25% and 35% of wheat flour weight and to study ...

    • Using wolffia substitute for pandanus in kanom piakpoon 

      Trakulsansiri, Jetsupa; Rattanapong, Papatsorn (2018-08-14)
      The study of the using Wolffia substitute for Pandanus in Kanom Piakpoon the purpose of this study is basic recipes of Kanom Piakpoon and to study the amount Wolffia substitute for Pandanus in Kanom Piakpoon. Used to the ...

    • Broken-milled riceberry drinking yogurt 

      Meetum, Katsarin; Nuchnangp, Munin (2018-08-14)
      The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt, the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled ...

    • Multipurpose bags from Nakhon Sri Thammarat cloth remnant made by fabric cutting techniques 

      Kaewsawat, Udomlak (2018-08-10)
      The study of Multipurpose bags brocade remnant from Nakhon Sri Thammarat made by fabric cutting techniques has two main objectives. First, to understand the designs and production processes and second, to understand ...

    • Consumer's behavior and satisfaction towards the service of sizzler 

      Ngarmloetwong, Apinya; Fuengrhakdee, Duangkamon (2018-08-10)
      The objectives of this study were: 1) to study consumer behavior towards Sizzler and 2) to study customer satisfaction towards Sizzler’s service quality. The 368 participants were the customers of Sizzler (Siam Square ...

    • Marketing strategies affecting customers’ decision on selecting Thai Airways Restaurant at Phuket Airport 

      Posri, Sumitta; Khaysuwan, Phornnapha (2018-08-10)
      The purposes of this study were to 1) investigate the consumers’ behavior in using THAI catering restaurant at Phuket International Airport 2) marketing strategies affecting the consumers’ decision on using THAI catering ...

    • Product development of artificial cactus model from corncob clay 

      Maneklam, Supicha; Prangjan, Nicha (2018-08-10)
      Special project for product development model from clay corncob, artificid cactus. The purpose is to study and develop a recipe of clay from corncob and educationto the satisfaction of the targrt group for the the product ...

    • Shampoo ginger tree paper made from batik technique 

      Praekmueagn, Sunisa; Pangpintt, Bussabakorn (2018-08-10)
      The study of Batik paper from Shampoo Ginger tree objectives are to understand the production process and the target market satisfaction. The researchers did a study and have made three batik paper formulas from Shampoo ...

    • Factors affecting consumers' decisions on choosing yellow orchids Restaurant at Thai Airways Operation Building 

      Tangcharoen, Saowanee; Wuttipaiboonphol, Duanghathai (2018-08-10)
      The purposes of this study were to 1) study consumer’s behavior at Yellow Orchids restaurant at the Operation Center of Thai Airways International 2) investigate marketing strategies affecting the consumer’s decision on ...

    • Rubber bush – like trays 

      Thongwitee, Lalita; Khumkaew, Rodjana (2018-08-10)
      The special project on bouquet arrangement made with para rubber is designed with an objective to study the invention of bouquet arrangement made with para rubber and satisfaction of the targeted group on bouquet ...

    • The Seasoned star gooseberry baked sheet product 

      Chucherd, Chonlathon; Limtiyaothin, Nopparath (2018-08-10)
      The aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada, 2015) was applied in ...

    • Decorating of tung lanna production with thai embroidery technique 

      kalasit,Tapnalin; punya, Niwuth (2018-08-10)
      The objective for this speciat is to leam how to make Tunglanna for decoration using Thai lacng techniques and study the con ntment of the target group. The production team has studied and researched thedata and then ...

    • Aril of gac fruit cream salads 

      Lau-au, Manthana; Koetsawang, Chawanya (2018-08-10)
      This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk, thickening agent, and stabilizing ...

    • Utilization from okara to replace wheat flour in stroopwafel 

      Prasertjitsan, Passorn; wongkamchai, Suyyhilsk (2018-08-10)
      Studies on the use of okara to replace wheat flour in stoopwafel were done forto select appropriate amount of okara, analysis nutritional facts and sensory evaluation. The stoopwafel basic recipe of magda (2559) was ...

    • Milk ice cream add seed membrane gac fruit 

      punjam, Phimphicha; wongsapoonsub, Wasana (2018-08-10)
      The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10%, 20% and 30% which were added in milk ice cream with planning of experiment ...

    • Mobiles applied from manora-petterned beads 

      Rodkaew, Peeyarat; Borirak, Kaesorn (2018-08-10)
      The purpose of the special project education about the mobiles applied from Manora-petterned beads is to study the procession of making the hanging made from the Manorah beads pattern and study the satisfaction of the ...

    • Use jiggery instead of sugar in the recipe some ice cream 

      Khumgard, Pattavee; Sripa, Witsarut (2018-08-10)
      The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with ...

    • Production of crispy okra sheet by hot air oven dryer 

      Jorntapha, Nipaporn; Soponaumpornnara, Arrada (2018-08-10)
      The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring ...

    • The use of palm sugar to instead some of the sugar 

      Suebsaisakul, Tippawan; Chinpongsanon, Thiticah (2018-08-10)
      The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50, 50:50 and 75:25 and studying the suitable drying time ...

    • Factors affecting to customers’ decision in using bakery shops in bangkhen district , Bangkok 

      Suksavate, Yanin; Leelasatapornku, Kattimas (2018-08-10)
      The objectives of this study is to 1) study the behaviors of consumption of baked goods in Bangkhen district, Bangkok and 2) study factors of decision making of consumers on services. We have sample of 400 subjects and ...