Objective of this research is to develop a new drying method under the concept of combining the advantages of using two drying media, hot air and vacuum, called low pressure hot air drying (LPHAD). The LPHAD was compared ...

In cooking of some foods, starches may be roasted in open containers, e.g., pot or pan, before being used as an ingredient.  This dry heating is considered as a physical starch modification process to improve the starch ...

Food with breadcrumbs coating is one of a popular worldwide food. However, breadcrumbs is typically made from wheat bread that contains gluten. The patients who suffer from Celiac disease cannot consume food containing ...

The problems often found in coconut sugar syrup are sedimentation and crystallization during storage due to sucrose and suspending particles present in the syrup leading to consumer’s unacceptance. Solving these problems ...

Functional banana fig syrup (FBS) with fructooligosaccharides (FOS) is a product having more marketing chain in Thailand nowadays. FOS was analyzed via high performance liquid chromatography technique (HPLC), the method ...

This study aimed to investigate the effect of freezing method and storage time on osmotic dehydration, drying behavior, and qualities of osmotic air-dried mango. Mangoes cv. Kaew Kamin with total soluble solids content ...

Rice and tapioca starches are raw materials widely used in foods. However, they are high-calories carbohydrates. In addition, the consumers are currently taking care of their own health even more. Thus, adding nutrients ...

Nowadays the natural sweeteners are popular because the consumer concerned about some additives or chemical added. Natural sweeteners in Thailand produce from many sources, for example, palm sugar, sugar cane syrup, sugar ...