Instant Egg White Congee with Whey Protein

Phitsanulok Vocational College

Type of: English Presentation Innovation and Invention Based on Research Methodology Contest

Abstract

Abstract This study is survey and experimental research. The objectives were (1) to study the proper ratio toward Instant egg white congee with whey protein, and (2) to investigate the satisfaction of consumers toward Instant egg white congee with whey protein by using 3 formulas of egg white powder. The sample consisted of 30 people: teachers and officers at Phitsanulok Vocational College and elderly people (60 years old up) at the welfare for elderly persons by the use of simple random sampling. Data were analyzed by using percentage, mean (x ) and standard deviation (S.D.). The result of this research indicated that formula 3 was the best ratio. The satisfactions of consumers toward Instant egg white congee with whey protein were highly level in every points and the highest level was produce for commerce.

Features and Benefits

Instant egg white congee with whey protein
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Advisor

# Name
1Ms. Thitaree Chanthawat
2Mr. Jatuporn Onprom
3Mr. Phumiphat Wanaphiphatphong

Inventor

# Name
1Mr. Spencer Sippit
2Phanumas Nghoothip