ABSTRACTIcing formulations that are being used in bakery and confectionary industries have a lot of post storage problems. The use of stabilizers like agar involves a high cost due to the dissolving process. This study involved the development of freeze‐dried and drum‐dried agars which are soluble in warm water (55°C). The two modified products were compared with the unmodified one to determine differences in gel formation, gel strength, viscosity and micro structure. The agar modified by drum drying dissolved at 55°C and its gel had characteristics similar to the gel made with unmodified agar heated to
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