Faculty of Home Economics Technology: Recent submissions

Now showing items 301-320 of 607

    • Restaurant development way for food safety case study; savoey restaurant thamaharaj branch 

      Klubdee, Nidchakarn; Arreemit, Phattiraporn (2018-08-10)
      Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour ...

    • Use jaggery instead of sugar in the recipe some khanomchan 

      Khammark, Chanchalit; Wonggumpoo, Thanakorn (2018-08-10)
      The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan, the suitable ratio of jaggery and sugar (25:50, 50:50 and 75:25) were investigated and to study the suitable kneading time ...

    • Study about duck cream soup product from waste duck ribs 

      Chaijun, Kochakorn; Ployphet, Isayapoorn (2018-08-10)
      Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures ...

    • Charcoal briquettes production from agricultural residues by using durian and nypa palm peel mixtures 

      Maliwan, Sumintra; Sarana, Ubonrat; Yusukworakul, Danita (2018-08-09)
      This research focuses on the production of charcoal briquettes from agricultural residues by using durian and nypa palm peel mixtures. The objectives of this study are to study the combustion efficiency of charcoal briquettes; ...

    • Using the riceberry flour to replace wheat flour in kanom sa-lee 

      Puangkaew, Amornsak; Sriboonpeng, Wissanupong (2018-08-09)
      The purpose of this Study is basic recipes of Kanom Sa-lee and to Study the amount Ricrberry Flour to substitute Wheat Flour in Kanom Sa-lee There were 4 level of the amount of 0% 20% 30% and 40% Randomized Complete Block ...

    • Women’s bags design with dyed canvas fabric from dried teak leaves 

      Limborisut, Aphisara (2018-08-09)
      The purposes of this special project were 1) to study dying process of canvas fabric from dried teak leaves, 2) to design women’s bags with dyed canvas fabric from dried Teak leaves, and 3) to study satisfaction of respondents ...

    • A Study of the optimization quantity of mucilage from hairy basil seed as substitute for egg in custard cream 

      Krittapai, Viraya; Khewklom, Em-on (2018-08-09)
      The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made ...

    • The Development of non-toxic souses 

      Namjun, Walleeya; khowkom, Jirapun (2018-08-09)
      จากการศึกษาการพัฒนาผลิตภัณฑ์จากน้ำดองปลอดสารพิษ โดยศึกษาสูตรพื้นฐานที่มีปริมาณเกลือ 10 เปอร์เซ็นต์ และนำมาทำการพัฒนาสูตรเพิ่มอีก 2 สูตร โดยทำการเพิ่มปริมาณเกลือที่ใช้เป็น 11 และ 12 เปอร์เซ็นต์ ตามลำดับ จากนั้นทำการศึกษาในด้าน ...

    • Product development of crispy lotus-stem (nymphaea pubescens willd) 

      Janglek, Pansapon; Into, Pornchit; Yundang, Chutima (2018-08-09)
      The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount ...

    • Khanommohkaengadded withriceberry flour 

      Yingkamhang, Thidathip; Kongvang, Sasivimon (2018-08-09)
      The purpose of this study is to study the basic khanom Moh recipe and the amount of Riceberry Flour added to khanom Moh Kaeng in 4 levels : 0,1,2, and 3 percent. The experiment is analyzed by Randomized Complete Block ...

    • Research and development on ripening mangoes 

      Sookjam, Daosong; Maneechansuk, Nanthanat (2018-08-09)
      This research is conducted in order to increase % yield of mango cannig. It is found that using 1,800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. ...

    • Design evening dress with method bias striped fabric curl tracery 

      Sangnon, Duangsuda; Longam, Thitirat (2018-08-09)
      Special Project Design evening dress with method bias striped fabric curt tracery.The objectives are to study method bias striped fabric curl tracery.And design and sewing evening dress with method bias striped fabric curl ...

    • Development of beans and cereal drink fortified with broken-milled sangyod rice for the elderly 

      yodsuwan, Sutipong (2018-07-27)
      The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice, soybean, red kidney bean, Job’s tears, ...

    • ซอสใบบัวบก 

      อานนท์ เปรมจิตต์; เอกรักษ์ ศรีสมศักดิ์ (2018-07-16)
      การศึกษาซอสใบบัวบก มีวัตถุประสงค์เพื่อศึกษาหาสูตรพื้นฐานในการทำ ซอสโหระพาและ ศึกษาอัตราที่เหมาะสมของการใช้ใบบัวบกทดแทนใบโหระพาในการทำ ซอส โดยทดแทนใบบัวบก ในอัตราส่วนที่แตกต่างกัน 3 ระดับคือ 25: 75 50:50 และ100 ...

    • Modified starch substitution by rice flour canned mackerel in tomato sauce seasoned with black pepper. 

      Napattalung, Watusiri; Prompot, Yupadee (2018-07-16)
      The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85, 20:80 and 25:75 percentage. The results showed that the best ...

    • Study on fat replacement by mushroom in vietnamese sausage 

      Jitkrang, Jantipa; Ganhajan, Ladda (2018-07-16)
      The objective of this study is to survey consumer behavior’s want in using mushroom replace of fat in the vietnamese sausage. The result of this survey is the choosing Phutan oyster mushroom to use replace of fat. Studying ...

    • Utilizing core pineapple and phufa tea in drinking jelly 

      Em-amon, Chidchanok; Jonsamer, Thanchanok (2018-07-16)
      The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation ...

    • Utilizing of 7 rices flour for instant rices beverage powdered processing 

      Boonsit, Sarinya; Wisedkamin, Chanakarn; Rattanajariyakun, Pichamon (2018-07-16)
      Khao’ Niao Dam is a grain which has anthocyanins pigment. Rice flours contained high protein content more than white grain and have higher water absorption. The white rice flour had higher swelling power and lower solubility ...

    • The use of lactobacillus casei for probiotic drinking yoghurt production 

      Saengthong, Supreeya; Sirimunee , Mayuree (2018-07-16)
      การศึกษาการใช้ Lactobacillus caseiในการผลิตนมเปรี้ยวโพรไบโอติก มีวัตถุประสงค์เพื่อศึกษาปริมาณ Lactobacillus caseiที่เหมาะสมในการผลิตนมเปรี้ยวโพรไบโอติก ศึกษาลักษณะทางด้านกายภาพ เคมี จุลินทรีย์ อายุการเก็บรักษา และศึกษากา ...

    • Study added wheat bran and black sesame in ice cream cone 

      Chomphunoi, Kunyarat; Manitanon, Waraporn; Rungaum, Pakamas (2018-07-16)
      The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality, chemical ...