As. J. Food Ag-Ind. 2010, 3(03), 335-342 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Research Article Pilot-scale development of dried seasoning with Tom Yam flavour using mushroom as adsorbent Somkiat Phornphisutthimas* Faculty of Science, Srinakharinwirot University, Wattana, Bangkok 10110, Thailand. * Author to whom correspondence should be addressed, email: somkiatp@swu.ac.th This draft of this paper was originally presented at Food Innovation Asia 2008, Bangkok, Thailand. Abstract Tom Yam is a well-known healthy soup in Thailand. This research developed a dry seasoning with Tom Yam flavour by using a modified Tom Yam formula. Simmering for 30 min and a selected adsorptive method into mushroom were used in the production process. The moisture percentage and L*a*b* colour quality were 70.49%, 36.58, 17.60 and 29.85, respectively. By sensory evaluation of consumers aged 15-45, the product was found to be well accepted. The formula and adsorptive methods were then compared among five mushrooms. Grey oyster, pink oyster and abalone mushrooms demonstrated the highest adsorption (p < .05). However, grey oyster mushroom was selected because of its ease to find as a raw material source, cheapness and better flavour than other types. After temperature variation at 40-70°C, airflow velocity 0.71 m/s for 12 hours, the percentage moisture and 30-min rehydration of seasoning from grey oyster mushroom at 60°C were 12.80% and 177.80%, respectively. In addition, the resultant Tom Yam soup not only exhibited the best red colour intensity, but also the highest amount of dispersed oil. By the varying the drying time it was found that a 12-hour period was appropriate for the best product. The percentages of nutritive components such as moisture, ash, carbohydrate, protein, fat, crude fibre and energy were 7.72, 16.98, 61.77, 7.08, 2.12, 4.33 and 294.56, respectively. Microbial growth, examined by total plate count and yeast/mould count was not found in the dried seasoning product. The product acceptability by trained panellists showed a rather high average score (9.07 of 10) and the panellists suggested further product development would be to increase the sweet and spicy tastes while decreasing the saltiness. Keywords: food product development, additives, sensory evaluation, Thailand