Browsing Student Projects by Issue Date

Now showing items 1-20 of 106

    • The study on textured vegetable protein as crispy fish maw compensate in spicy crunch bar (Yum-Sam-Krop) 

      Kleangthong, Jettanut; Saardsee, Burintorn; Luecharaphichatkul, Thirawut (2018-06-05)
      The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein, The result of ...

    • ซอสใบบัวบก 

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

    • 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 ...

    • 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 ...

    • 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 ...

    • 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 ...

    • 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 ...

    • Utilization coconut fiber added in kha nom tong muan 

      Wilapat, Sunisa; Akkeesuwan, Jiraporn (2018-07-16)
      Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight ...

    • 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 ...

    • 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; ...

    • 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 ...

    • 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 ...

    • 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 ...

    • 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 ...

    • 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. ...

    • 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 ...

    • 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 ...

    • 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 ...

    • 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 ...