Abstract: Banana French Fries This project aimed to study and develop the product Banana French Fries, which is a snack made by frying bananas in a form similar to French fries, in order to add value to bananas and create new choices for consumers. The experiment consisted of selecting suitable banana varieties, developing a coating formula, and testing the taste of samples. The results of the study found that Nam Wa bananas are the most suitable for making banana French fries because they have a firm texture and naturally sweet taste. The best coating formula consists of wheat flour, eggs, and milk, which provide longer crispiness. The taste test found that most consumers gave a very good response and were satisfied with the taste and texture. This project shows that banana French fries are a product with potential to be developed as a healthy snack and can be further developed into a commercial product in the future.
เปลี่ยนจากการบริโภคมันฝรั่งจากเดิมให้มีความแตกต่างจากปกติให้ลูกค้ากลุ่มใหม่ได้รับประทานผลิตภัณฑ์รูปแบบใหม่จากล้วยและได้ช่วยให้เกษตรกรได้มีรายได้ในส่วนนี้ด้วย
คณะเทคโนโลยีการเกษตร
The research aims to develop chili Thai commercial varieties for resistance to anthracnose and Pepper yellow leaf curl virus disease. The varieties allowing farmer to reduce the use of chemical pesticides for disease and pest control, also increases productivity and lowers production costs for farmers. The development new varieties are under studied of undergraduate, master's, and doctoral students by using conventional and molecular plant breeding. The new chili varieties were released to farmer and commercial companies for development for Thai commercial seed industry.
คณะศิลปศาสตร์
As a value-added product of locally sourced fruits in Phang Nga, stevia-sweetened jelly offers a healthy and sustainable option for consumers seeking reduced sugar intake. This product has the potential to become a popular souvenir, promoting local agriculture and boosting the regional economy.
คณะเทคโนโลยีการเกษตร
การทดลองนี้จึงมีวัตถุประสงค์เพื่อศึกษาผลของน้ำที่ผ่านการฉายพลาสมาในเวลาที่แตกต่างกันต่อคุณภาพการงอกของเมล็ดพันธุ์ข้าวไรซ์เบอรี่ เพื่อเป็นการยกระดับคุณภาพความงอกของเมล็ดพันธุ์ข้าวไรซ์เบอรี่