Student Projects: Recent submissions

Now showing items 101-106 of 106

    • 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 ...

    • 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 ...

    • 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 ...