. Osmotic dehydration is an effective pretreatment method for preservation of herb, fruits
and vegetables. This method can be conducted at low temperature so it can maintain the nutritional
composition and food quality. In the present study, the effect of osmotic dehydration in 50, 60 and
70? Brix sugar solution at 40?C syrup temperature and drying air temperature (50, 60, 70 ?C) on drying
behavior of sample (adlay and black sesame seeds) were investigated before drying the sample and
determined the percentage yield and total phenolic contents. All results from osmotic dehydration
were compared with the soxhlet and maceration extraction methods. Among three concentrations of
osmotic agents and drying temperatures, the highest percentage yield of 4.36?0.34 and total phenolic
content at 11.29?1.13 mg GAE/g extract performed at 70% concentration of osmotic agent and 60 ?C
air temperature, respectively. From this osmotic dehydration, the surface morphologies of prepared
bead containing sample had higher degree of surface smoothness and more spherical shape than nonsample bead and exhibited the encapsulation efficiency of micro-bead sample at 80.52 ? 0.36%.