Student Projects: Recent submissions

Now showing items 41-60 of 106

    • Development of golden bean powder substitute for almond powder in macaron 

      Daowpised, Thanyaread; ธัญญาเรศ ดาวพิเศษ; Kaotira, Ananya; อณัญญา เกาฏีระ (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 

      Pononsung, Areeya; อารียา ปอโนนสูง (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 

      Aranyanath, Chatchawarn; ชัชวาล อรัญนารถ; Numlamun, Jirachaya; จิรัชญา นุ่มลมูล (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 

      Asot, Panjapon; ปัญจพล อะโสต; Pardith, Natnaree; ณัฐนรี ประดิษฐ์ (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 

      Klongwithee, Ruedee; ฤดี คล่องวิถี; Tumsangthong, Chanida; ชนิดา ตุ้มแสงทอง (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 study of process to extend shelf-life of radish (raphanus sativus Linn.) carving dyed 

      Homsingthong, Arisara; Chamlong, Waraporn; Booncharoen, Piromya (2018-08-16)
      This special project aimed to determine the appropriate procedure for extending carved dye radish (CDR) and study the type for coating CDR. From the results, radish was carved become to rose shape and immersed in ...

    • Bags product design from na muen si woven na yong district trang province 

      Boonsom, Arocha; Prayoonsiri, Jeerakarnya (2018-08-16)
      Bags product design from Na Muen Si woven Na Yong District Trang Province which is special project that objective is to study pattern of Na Muen Si woven, to bags product design from Na Muen Si woven Na Yong, Trang ...

    • Development of pasteurized milk by added phenolic which extract from the moonflower (Ipomoea alba Linn.) 

      Chaichofa, Suchada; Charoenkijsumpun, Nutnicha (2018-08-16)
      The fresh moonflower (FM) was dried in hot air oven at 50 C 48 hours as the dried moonflower (DM) 7.37 %. Then, DM was extracted by ethanol concentration 95% and using the evaporator to evaporate ethanol solution. ...

    • Factors affecting the decision of consumers to choose chinese catering enterprises amphoe bang len nakhon pathom case studies chung prochana 

      Luangsuksai, Maneerat; Somsukwang, Sirinat (2018-08-16)
      This study aimed to investigate the Factors affecting the decision of consumers to choose Chinese catering enterprises Amphoe Bang Len Nakhon Pathom case studies Chung Prochana. And compare marketing mix factors that ...

    • A study of using of jasmine rice flour and mucilage from basil seed for chocolate fudge cake production 

      Nadon, Sakawrat; Tangthanang, Surarak; Wattanasap, Chawanwit (2018-08-16)
      การศึกษาการใช้แป้งข้าวหอมมะลิ และมิวซิเลจจากเมล็ดแมงลักในเค้กช็อกโกแลตหน้านิ่ม แช่แข็ง มีวัตถุประสงค์เพื่อศึกษาสูตรพื้นฐาน และกรรมวิธีการผลิตในผลิตภัณฑ์เค้กช็อกโกแลตหน้า นิ่มแช่แข็งจากแป้งข้าวหอมมะลิและการทดแทนไข่แดงด้ ...

    • The making of bai sri phrom from rice-straw paper 

      O-In, Sirinapa; Sae-Ong, Nutchanat (2018-08-16)
      The purposes of the research were to study the process of making bai Sri Phrom from rice-straw paper and to investigate the participants’ satisfaction on the product. By studying and collecting the information related the ...

    • A study of the riceberry flour subsitiuting for wheat flour in krongKrangKrob 

      Thumporn, Wilaiwarn; Kombuakot, Uthumporn (2018-08-16)
      The purpose of this study is to study basic recipes of Khanom KrongKrangKrob and to study the amount Riceberry Flour to substitute Wheat Flour in Khanom KrongKrangKrob. There were 4 levels of Riceberry Flour 0%, 5%, 10% ...

    • Applied dress from kimono suit with thai fabric 

      Chengsamore, Wachirawadee; Hrungonsup, Natgodchanan (2018-08-16)
      This special project is the application of creating evening dress from Kimono using Thai silk. There are 5 factors, which can lead to the goal of this project and it can be done by verifying the satisfactory of people ...

    • Using the riceberry flour to replace wheat flour in kanhom saleetip 

      Hamatulin, Rattanaporn; Otton, Jintawee (2018-08-16)
      The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. ...

    • Factors influencing consumer behavior to buy tomato juice of bachelor’s degree 4 year course faculty of home economics Technology Rajamangala University of Technology Phra Nakhon 

      Torsricharoen, Pimupsorn; Yontaruk, Watchadaporn; Kachacheewa, Sirinda (2018-08-16)
      This study aims to study the buying habits of tomato juice with students to study. Mixture Marketing Influencing consumer behavior to buy tomato juice of bachelor’s degree. To determine the relationship between the ...

    • Using the riceberry flour to replace wheat flour in breadsticks 

      Anuntasiri, Monthanun; Rattanabmrung, Sudarat (2018-08-16)
      The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design, ...

    • The use of wolffia substitute for pandanus in Thai lod chong dessert 

      Sangkhaworn, Pichai; Withironprasert, Vutthisil (2018-08-14)
      The study of the amount of the use of Wolffia Substitute for Pandanus in Thai Lod Chong dessert. The objectives of Lod chong desert Project is to study basic reeipes and The use of Wolffia Substitute for Pandanus in Thai ...

    • Development of non-fried rice cracker (khao-tan) from sticky rice 

      Paireekayad, Bandit; Kitchanon, Piyawat (2018-08-14)
      The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan), to develop syrup for product topping and to study the appropriate quantity of a ...

    • Development of fried chips from bamboo shoot 

      Sammaport, Sammaport; Sompoowech, Sompoowech (2018-08-14)
      The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5, 10 ...

    • Product development of reduced energy - salad dressing from brokens riceberry 

      Tammatanta, Narumon; Wipusitworakul, Wipusitworakul (2018-08-14)
      การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลั ...