The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

This research was to look at cassava root as an alternative raw material for snack chip production. However cassava chips showed higher hardness compared to potato chips. The aim was to study the effect of pre-treatment on the physical chemical and sensorial characteristics of cassava chips. Fresh cassava slices (1 mm thickness) were soaked in sodium bicarbonate (NaHCO3) solution at different concentrations (un-soaked 0 1 and 2% w/w) for 5 min. Then cassava slices were fried in palm oil at 160ºC for 4 min and were seasoned with paprika powder before being baked at 180ºC for 10 min. The chemical physical and sensorial qualities were investigated. The results revealed that the bulk density of cassava chips decreased significantly from 0.496 to 0.401 g/cm3 when fresh cassava slices were soaked in 2% NaHCO3. The breaking force of cassava chips also decreased from 558.97 to 231.50 g whereas fat content increased from 22.85 to 30.69% when soaked in 2% NaHCO3. Increasing the concentration of NaHCO3 decreased the lightness (L*) of cassava chips. Pre-treatment did not have a significant effect on the sensory scores of cassava chips.