Journal of Home Economics Technology and Innovation

Study on the Physical Properties of Crown Flower Powder Clay

Oatthaporn Yodsanga — 2025-12-30

This research aimed to study the physical properties of clay products made from crown flower powder for use in handicrafts. The factors studied were the types of flour used as ingredients, 3 types: tapioca starch, corn flour, and glutinous rice flour, mixed with crown flower powder at a ratio of 1:1 per 500 grams of glue. A completely randomized design (CRD) was used to obtain a total of 3 experiments. Moistureacteristics were studied, moisture content was analyzed, hardness, and compression resistance. The results of the research found that clay made from cassava powder mixed with corn starch was the best formula in this study. The clay was smooth, soft, easy to mold, and could hold its shape well after drying without cracking or shrinking much. In addition, it had an appropriate moisture content of 13.48, which prevented the clay from drying too quickly, reduced the chance of mold, and allowed good quality control during production. In addition, the hardness was 1.67 Newtons, and the compression resistance was 1.45 Newtons.

Development of Drinking Water Mixed with Banana Blossom Water and Herbs for Health

Nisarat Thongchai — 2025-12-30

This research aimed to develop a suitable formula for drinking water mixed with banana blossom and herbs for health. It also studied its chemical quality and acceptability. In order to study the suitable formula for producing drinking water mixed with banana blossom and herbs for health, there were 2 variables studied: banana blossom content varied at 3 levels, 3, 6, and 9%, and herb types varied at 2 types, namely ginger and white fingerroot. The CRD experiment was designed with 6 formulas. The suitable formulas were selected by pH analysis and liking test for appearance characteristics, drinking water clarity, herbal aroma, herbal aroma and flavor, banana blossom aroma and flavor, and overall liking. Sixty consumers were surveyed using a 9-point hedonic scale test. The formula with the pH value that was not significantly different (p > .05) from plain water and had the highest liking score was selected for consumer acceptability testing. The results of pH analysis showed that formula 3 (9% banana blossom content mixed with 1% ginger) had a pH value that was not significantly different (p > .05) from plain water and had the highest liking score in all dimensions. When tested on 100 consumers, the product had an overall liking score of 7.69. 73% of consumers would purchase the banana blossom and ginger water mixed drink. After learning the nutritional information about the banana blossom and ginger water mixed drink, an additional 8% would purchase it.

The Development of Creativity in Early Childhood Aged 4-6 Years Through Artistic Activities

Natthiyaporn Karaket — 2025-12-30

This research aims to 1) compare the overall development of early childhood creativity before and after the activity and 2) compare the development of early childhood creativity by each aspect, including initiative, fluency, flexibility and detailed thinking before and after the activity. The sample group used in this research was male and female students aged 4-6 years studying in kindergarten 2 and 3 in the academic year 2024 Ban Khao Kwang School. Under the jurisdiction of Lopburi Primary Educational Service Area Office 2 number 30 people. The instruments used in this research were the creative art activity experience plan, the TCT-DP (Test of Creative Thinking Drawing Production) creativity test. The statistics used for data analysis were the mean, standard deviation and t-test for dependent samples.
The results of the research found that the creativity of early childhood children, both overall and by aspect in terms of detailed thinking, flexibility, initiative, and fluency, was significantly higher after the creative art activity than before the creative art activity at a statistical level of .05.

Utilization of Ma-King (Hodgsonia heteroclita) for Processing into Cereal Bar Products

Thanyanun Rithmanee — 2025-12-30

The study on utilization of Ma-King (Hodgsonia heteroclita subsp. Indochinensis) for processing into cereal bar products aimed to 1) to developed cereal bar products from Ma-King and evaluate consumer acceptance based on sensory attributes, and (2) to determine the nutritional value of the products. A standard cereal bar formula was initially developed using sunflower seeds, pumpkin seeds, white sesame seeds, and peanuts. The formulas receiving the highest preference scores from sensory panelists was then modified by adding Ma-King at levels of 100, 150, and 200 grams (Formulas 1, 2, and 3, respectively). The results indicated that, formula 3, containing 200 grams of Ma-King, received the highest overall liking score, which was at a moderate liking level that scores range from 6.84-7.16. Nutritional analysis also showed that this formula provided the highest levels contents of energy, protein, fat, carbohydrates, minerals and vitamins.

The Development of a Training Model to Promote Psychological Characteristics and Behaviors of Education Personnel in Designing Learning Activities on Food and Nutrition for Young Children Based on Home Economics Principles

Oapin Sukyos — 2025-12-30

The purpose of this research was to develop a training model that enhances the psychological characteristics and behaviors of education personnel in designing learning activities on food and nutrition for young children based on the principles of home economics in Pathum Thani Province during the academic years 2024. The study resulted in a training model comprising five stages: (1) Engagement (E), (2) Sharing (S), (3) Learning Design (L), (4) Active Learning (A), and (5) Conclusion (C). The quality of the model, evaluated by experts, was rated at a high level with a mean score of 4.21.
To examine the effectiveness of the model, a Randomized Control Group Pretest-Posttest Design was employed. The sample consisted of 70 participants, determined using the G-Power program, and divided equally into an experimental group and a control group (35 participants each). Data were collected using six sets of instruments assessing characteristics and behaviors, with reliability coefficients of .82, .76, .70, .80, .88, and .93. The data were analyzed using a t-test for dependent samples and MANOVA.
The findings revealed that, after the training, the experimental group showed statistically significant improvements in their characteristics and behaviors related to designing learning activities on food and nutrition for young children based on home economics principles. Their post-training and one-month follow-up scores were significantly higher than those of the control group at the .01 level. These results indicate that the developed training model is effective in promoting the desired characteristics and behaviors among early childhood education personnel in this area.

Delicacy in Fruit and Vegetable Carving: Perspectives and Experiences of Expert Artisans

Sakarin Hongrattanavorakit — 2025-12-30

This study entitled Delicacy in Fruit and Vegetable Carving: Perspectives and Experiences of Expert Artisans, using qualitatively ethnographic methods. The study aims to examine the meaning, conceptualization, and process of creating delicacy in carving through document analysis, observation, and in-depth interviews. The key informants consist of 15 individuals, including carving artisans, carving instructors, and competition judges. Content analysis and triangulation methods were employed to ensure accuracy and credibility.
The findings revealed that delicacy in fruit and vegetable carving reflects meticulousness, attention to detail, and care in every step of the creative process from design to the final finishing touches to ensure aesthetic perfection. The components of delicacy include the sharpness of patterns, balance, cleanliness, and precision in tool usage, which demonstrate the spirit, patience, and dedication of the artisan. Achieving delicacy requires repetitive practice, continuous learning, openness to feedback, and focused concentration. It is also influenced by various cultural contexts, values, and inspirations, such as nature, Thai art, master instructors, and competition platforms. Transmitting this delicacy to younger generations requires ongoing practice, cultivating a positive attitude, and creating a learning-conducive environment. Even in the modern era where technology plays a major role, the value of delicacy remains a significant cultural heritage expected to endure into the future.

A Study of Students’ Academic Achievement through the Use of Instructional Materials on International Textile Care Symbols

Warapron Banlenglol — 2025-12-30

This research aimed to 1) compare the learning achievement of students who used the instructional materials on “International Textile Care Symbols,” and 2) examine the satisfaction of students enrolled in the Laundry Technology course toward these instructional materials. The sample consisted of 22 third-year undergraduate students majoring in Textiles and Clothing, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, during the first semester of the academic year 2022. The participants were selected through purposive sampling. The research instruments included a pre-test and post-test, as well as a five-point rating scale questionnaire to assess students’ satisfaction with the instructional materials on “International Textile Care Symbols.” The data were analyzed using percentage, item difficulty and discrimination indices, standard deviation, and a dependent t-test at the 0.01 level of statistical significance.
The research findings revealed that: 1) After studying the instructional materials on “International Textile Care Symbols,” students enrolled in the Laundry Technology course demonstrated a higher post-test mean score (15.45) compared to their pre-test mean score (12.64). The difference was statistically significant at the 0.01 level. 2) The students had the highest level of satisfaction with the instructional materials on “International Textile Care Symbols.” They were able to apply the knowledge gained to clothing care and laundry practices. The next level of satisfaction was related to the knowledge of fabric care according to the international textile care symbols in general, respectively.

Effect of Dyeing Parameters on Colour Characteristics and Fastness Properties of Silk Fabrics Dyed with Purple Corn Cob Extract

Tanawat Ruangteprat — 2025-12-30

This study investigated the dyeing behaviour of silk fabrics using a colourant extracted from purple corn cobs (Zea mays L.) and evaluated the effects of key dyeing parameters on colour characteristics and fastness properties. The crude dye extract was obtained by aqueous extraction followed by concentration under reduced pressure. Silk fabrics were dyed under varying conditions of temperature (30–100 °C), dyeing time (20–60 min), pH (3–9), and dye concentration (5–30% owf) at a liquor ratio of 1:100. The colour parameters (CIE L*, a*, b*) and colour strength (K/S) were measured using a spectrophotometer, and colour fastness was assessed according to ISO standards for washing, water, perspiration, rubbing, and light. Results revealed that dyeing temperature and time significantly influenced dye uptake, with the highest colour strength observed at 90 °C for 60 min. The optimum dyeing pH ranged from 3 to 5, corresponding to the stability of anthocyanin pigments in their flavylium cation form. Increasing dye concentration enhanced colour depth up to 30% owf, beyond which saturation occurred. The dyed silk exhibited good to very good washing, water, and perspiration fastness, moderate rubbing fastness, and low to fair light fastness. These findings demonstrate that purple corn cob extract provides a sustainable and effective natural dye for silk fabrics, yielding vivid reddish-purple shades with satisfactory fastness performance.

The Role of Preventive Nutrition in the Era of Non-Communicable Diseases (NCDs): A Conceptual Review and System-Level Recommendations

Paramet bubchaiya — 2025-12-30

This article aims to examine the role of preventive nutrition in the context of non-communicable diseases (NCDs) through the integration of four key theoretical frameworks: the Health Belief Model (HBM), the Life Course Approach, the Ecological Model, and the Social Determinants of Health (SDH). These frameworks were applied to analyze dietary behaviors, public health policies, and systemic barriers within Thailand. The findings suggest that relying solely on a single perspective is insufficient to address the complex structural challenges. Therefore, an integrated multilevel and multicomponent approach is essential. The article proposes both system-level interventions such as regulating unhealthy food marketing and developing nutrition data systems and behavioral strategies including strengthening self-efficacy and utilizing environmental cues. Together, these approaches aim to sustainably reduce disease burden and nutrition-related inequalities in the Thai population.

Ultra-Processed Foods, Nutritional Inequalities, and Structural Food Systems: A Literature Review Toward Health Equity

Paramet bubchaiya — 2025-12-30

Over the past two decades, Thailand has experienced a significant rise in obesity and non-communicable diseases (NCDs), particularly among low-income populations. This trend has paralleled the growing consumption of ultra-processed foods (UPFs), which are affordable, highly accessible, and energy-dense yet nutritionally poor. Traditional nutrition education targeting individual behavior has proven insufficient in addressing the broader structural factors embedded within the food system, urban economy, and commercial food marketing. This review article aims to analyze and synthesize academic perspectives on the structural role of UPFs in shaping dietary behaviors, nutritional disparities, and health inequities in Thailand. The study employs key conceptual frameworks, including the Social Determinants of Health (SDH), the Obesogenic Environment, and the Nutrition Equity Framework, to examine the systemic factors influencing food choices. The article concludes with policy recommendations to reform the food system toward greater equity and sustainable health outcomes for all population groups.