full2010.pdf - page 1039

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‡ÎµÎµ‡´ : ›´¡º°´—šnŠ ¡´•œµ˜¨µ— ¤¼¨‡nµÁ¡·É¤
Abstract
The purpose of this study was to develop cereal snack food based on locally available raw materials so
that suitable proportions of ingredients acceptable to consumers could be identified and the marketability of such
products could be assessed. The findings indicated that a wide variety of local materials were used as main
ingredients in the production process, including popped rice cake and other cereals and fruits such as jackfruit,
banana, Job’s tears, corn, etc. First, sticky rice, mung beans, kidney beans and Job’s tears were soaked in water
and then steamed. After that, they were dried in a cabinet tray dryer at 60oC. Sticky rice was fried until it puffed.
1Ÿ¼onª¥«µ˜¦µ‹µ¦¥r £µ‡ª·µ„µ¦˜¨µ— ‡–³¦·®µ¦›»¦„·‹ ¤®µª·š¥µ¨´¥Áš‡ÃœÃ¨¥¸¦µ¤Š‡¨«¦¸ª· ´¥ 90000
Assistant Professor Marketing Department Faculty of Business Administration Rajamangala University of Technology Srivijaya,90000
*Corresponding author : Ú¦«´¡šr/Ú¦µ¦ 074-324246 ˜n° 1711 E-mail:weerasak_Tull@hotmail.com
2 °µ‹µ¦¥r ª·š¥µ¨´¥°µ¸ª«¹„¬µŠ ¨µ 90000
Teacher Songkhla Vocational collage,90000