คณะและวิทยาลัย: Recent submissions

Now showing items 561-580 of 1205

    • The Development of Cracker Supplementation from Striped Catfish 

      Kritsada Pansiri; Kunlathida Chatkham; Tidasawan Jantachaiwong (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this project is to study the amount of striped catfish meat that is suitable for the product. Based on the three standard formulas crackers and sensory evaluation by using 9-point Hedonic Scale from 50 ...

    • Sweet Bread from Fermented Water Tea Leaves 

      Cheerawit Aumuasuksirichai; Natchayanee Saego; Thanas Mualae (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this sweet bread made from fermented tea leaves. By studying the amount and type of green tea and fresh powder. The experiment is a standard formula 3 formula by formula (sweet bread online www.thai-thaifood.com ...

    • Studying the effect of syrup concentration on the texture of Kha - Nom Tongyib 

      Kritsada Suwannaklang; Chanisara Jaisoong; Teerapat Oiukunchon (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this research was to study the standard formulation of Kha - Nom Tongyib by studying the standard formulas of Kha - Nom Tongyib in 3 formulas: formula 1 (Chayanit Promwet, Woraporn Kamphaen and Watsakorn ...

    • Studying quality of eggs affected on Thong yip’s texture 

      Charuwan Mankhong; Patipan Inkaewkrua; Nontawat Junroon (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This project aims to study the standard of dessert. Study on the storage time of eggs affecting the texture of dessert. Study of yolk egg whites. Influence of texture of dip yellow candy using standard formula. Three ...

    • Shredded Fish with Herbs 

      Sirikan Chansawat; Sukanya Songkham; Supansa Jatuten (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This research purpose to study the standard formula. All 3 formulas by testing Sensory the smell, color, taste, texture and overall liking. And study acceptance. The consumers of fish herbal products 3 formulas. Using lemon ...

    • Product development of Brahmi (Bai Prom mi) Cracker 

      Chanunchida Suesran; Pimpisa Wateemongkollert; Sarayut Thetrungruang (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this research were to apply Brahmi (Bai Prom mi) which is a Northern Thai native vegetable and rice bran flour into cracker. The main of this study was to investigate the partially substitute to tapioca ...

    • Instant grass jelly with sun choke 

      Kantaphong Phadee; Nontakarn Suksathid; Pranisa Boonsub (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The objective of this research were study of sun choke water to extract grass jelly for drying process and study of type and quantity of gelling agent (carrageenan and gum arabic). The 3 volumes of sun choke water were ...

    • Effect of Fat Replacer on Characteristics of Fermented Halal Sausage 

      Tatsawan Thongdee; Sitthiphong Sriwichai; Sawarod Janpirom (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this study was to investigate the appropriation of fat replacement (25%, 50%, 75% and 100%) by rice bran oil shortening (RBS) and rice bran flour (RBF). The fermented halal sausage were analyzed in terms of ...

    • Development of Phak kha yaeng (Limnophila geoffrayi Bonati) soup powder by using spray dryer 

      Kanokwan Kamonthpitawan; Karn Pisutsakunsin; Julalak Kaewdam (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The objective of this study was to develop the Phak kha yaeng (Limnophila geoffrayi Bonati) soup powder product. The 20, 40 and 60 grams of Phak kha yaeng were used to make the soup from sensory evaluation. The best score ...

    • Development of Pasteurized Almonds Milk Added Navy Bean using Sweetener 

      Nitiphon Rodpluem; Pornteera Boonkong; Pitchayada Srisutham (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This project aims to study the standard formula of pasteurized almonds milk added navy bean using a sweetener. To determine the right amount of navy bean milk and some kind of sweetener to put in the almonds milk. And to ...

    • Development of Lukechoup from Jackfruit Seed 

      Weerachart Soontornwatan; Sornsamon Chaiwan; Aatsada Makpradab (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This research is aims to study the substituted of mung bean with jack fruit seed in the Luke choup recipes and selected the best of them by 9 point hedonic scale sensory evaluation. The ratio of jack fruit to mung bean in ...

    • Development of crispy rice supplemented protein from house cricket (Acheta domestica 

      Vanisara Poonklai; Pornchita Phaknam; Oatcharaphon Thabthong (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this project was to study the suitable temperature for baking crickets that can be used in cricket protein supplementation by using crickets to bake at 3 different temperatures Was 60 ºC, 70 ºC and 80 ºC for ...

    • Development of banana (Musa acuminatea) jelly 

      Warissara Khaosomboon; Supreeya Thawonrak; Atipooh Wimonratachatpon (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The objective of this study was to produce and sensory evaluation of the banana jelly product. The banana blanching time 1, 3 and 5 minutes and 30 and 40 grams of gelatin were observed. The blanching time has an effect on ...

    • Cornflake from rice berry flour 

      Kamonwan Chompoo; Ganjaporn Ounpigul; Chawakon Donsakul (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of the project is to study about the standard of cornflakes and adjusted rice berry from cornflakes. The study was conducted between rice berry flour and corn flour. Next, study on the storage of rice flour ...

    • Black Glutinous Rice (Khao Laum Pua) Tart With Mango Cream 

      Chotika Supanneam; Sirimongkol Sanyakul; Anuwat Deesomprasong (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This study was formulation development of sticky rice (Khao Laum Pua) tart with mango cream by using a structured hedonic scale of nine point sensory evaluation. Three different standard formulas of tart and stuffed cream ...

    • Yarn Waste In The Textile Industry To Promote Handwork Loincloth In Ratchaburi 

      Nonthpat Sigamneut; Pronpimol Yooprasert; Umaporn Sangkum (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This Yarn waste in the textile industry to promote handwork loincloth in Ratchaburi project for Promote handiwork loincloth in Ratchaburi from yarn waste in the textile industry. For to test the durability of the loincloth ...

    • The Opinion Amidst Y Generation People Toward The Designing Of Women’s Fashion Apparels In Ready To Assemble Process 

      Kazayada Nuadkham; Kakisalak Vajrarapana; Namthip Tangngam (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This project is concerned about the opinion amidst Y-generation people toward the designing of women’s fashion apparels in ready to assemble process. The purpose of the project is to design and create women’s fashion ...

    • Jacket Design and Sewing by Using the Wasteful Molded Cups in Underwear Industrial 

      Pisan Nuangkratok; Vararak Jaturakulmorakot; Sarocha Philabut (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The object of this research is to design and sewing jacket by using the wasteful molded cups in underwear industrial and to measure the level of satisfaction to materials and to style of the jacket was sew complete and ...

    • The Batik Design from Butterfly Wings to Decoration Women’s Dress 

      Kanitha Sangdang; Natcha Pansupawong; Saranya Wiwekwin (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of 1) the study Batik design from butterfly wings to decorate women’s dress 2) the study assess satisfaction from batik design from butterfly wings to decorate women’s dress by the guestionaire is a tool to ...

    • DESIGNED OF MUSLIM WOMEM’ S SUITS FROM MOUHOM DYED LINEN 

      Muhamadrosali Maming; Rattaporn Soontonghow; Anusara Mueangmun (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      Study this project aims for 1) Design and embroidery Muslim women's suits from Mouhom dyed linen 2) Query Muslim women's satisfaction on the design of Muslim women's dress from Mouhom dyed linen By The questionnaire was ...