Development Project of food products from khao Hom Nil for food industry aimed to conduct food processing which consisted of Khao Hom Nil sliced breakfast and Khao Hom Nil ice cream cone. As for Khao Hom Nil sliced breakfast Khao Hom Nil flour to corn flour ratio was 30:30 and it was the most accepted for all attributes. The product obtained was dry crispy but lower puffing capacity than other products sold in markets. It also gave higher nutritional value when compared to other instant breakfast in markets in that it gave high fiber. As for khao hom Nil ice cream cone powdered sugar to shortening ratio was 14%:10% and the product obtained was the most accepted. Determination of water activity and moisture content was at low level. This helped logn-shelf life food.

The results revealed that the methods were done by various ways. It was found that Tom Yum curry was developed into instant Thai Tom Yum curry powder by drying Tom Yum set in the hot air oven and grinding into powder. Red curry was developed by blending the ingredients together to make curry paste drying the paste and grinding into powder. Green curry was developed into dry and wet combination and curry powder. After being sterilized the dry one was dark in color and gave different taste and smell from fresh green curry paste. The latter was similar to green curry powder. Pa-naeng curry was developed by drying the curry paste in the hot air oven. It was considered as the good property of curry. Whereas Pa-naeng curry cube can be produced by combining with chemical substances and forming the cube by using the blocking machine. Tai Pla curry (Fish innards curry) was developed into powder type by blending the ingredients together to make Tai Pla curry drying the paste and grinding into powder. It was seen that all of curry powder could be kept longer and easily.