Browsing คณะเทคโนโลยีคหกรรมศาสตร์ by Title

Now showing items 1-20 of 80

    • The antioxidant capacity of pomegranate peel tea. 

      Kamonrat Boonma; Nuengruethai Moramontree (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2561)
      The objective of this research was studied an antioxidant capacity of tea produced from pomegranate peel. cv. Emerald. The operation processes of massage (15 and 25 minutes), fermentation (1 and 3 hours) and drying ...

    • Application of Edible Coating from Hydrocolloids in Combination with Green tea Extract for Extend Quality and Shelf-life of fresh-cut Dragon Fruit. 

      Thanyaporn Onkam; Preyavadee Apisittiroj; Mayurin Pimthong (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This research studied the concentration of 3 types of hydrocolloid e.g. sodium alginate (1.0 and 2.0%), chitosan (0.5 and 1.0%) and carboxy methyl cellulose (0.5 and 1.0%) for minimally-processed dragon fruit. The results ...

    • 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 ...

    • 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 ...

    • 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 ...

    • Design of Thai-Halal Food Operational Uniforms From Batik Fabric 

      Kamika suwanwuttiwat; Paweena nasang; Sutita Kompabut (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The objectives of this project were to design and make Thai-Halal food operational uniforms from batik fabric and to study satisfaction with the uniforms. A questionnaire is used as a research instrument to collect data ...

    • Design of wedding dresses by using low cost fabric 

      Nutkrita Sangkla; Supinya Kompabut; Supipron Sukmongkol (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The study was a survey research. The purpose was to reduce the cost of wedding dress production by using low cost fabric. This was useful to the bride who has limited budget. The low cost wedding dresses created with ...

    • 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 ...

    • The Developing Of Lady Silk Dress In Coat Style 

      Natharat Churatchapobtanatorn; Wanwisa Mongkonsute; Orathai Wandee (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      Project of “The Developing Of Lady Silk Dress In Coat Style”. The purposed of project passion to developing of lady silk dress which making from silk cloth in coat style. The questionnaire process was checking mostly ...

    • 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 ...

    • 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 ...

    • 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 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 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 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 ...

    • 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 ...

    • Enhancement of Extraction Potential on Antioxidant Activity from Pomegranate seeds (Punica granatum Linn.) using by Maceration 

      Chinatip Srinorin; Piyapong Thiticharkon (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      This study aimed to select an optimum ethanol concentration combined with citric acid used for maceration extraction of pomegranate seed to obtain high antioxidant activity of pomegranate seeds extract. The varied solvents ...

    • 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 ...

    • 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 ...

    • Knowledge and Understanding in e-Taxation of Accounting Students in Digital 4.0 Era 

      Manthana Khamta; Maethinee Wattanakulchai (มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์, 2018)
      The purpose of this study was to examine the knowledge and understanding in e- Taxation of Accounting students in digital 4.0 era and to come up with suggestions for improving the teaching and learning process as well ...