a method for adhering seasoning to a food product comprising the steps of : a ) coating the food product with a solution containing an effective amount of an amylase treated starch ; b ) adhering thereon at least one seasoning , flavorant , or colorant ; and c ) drying the resultant food product ; the amylase treated starch having been prepared by steam cooking starch , and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity of 7 to 80 seconds , and a dextrose equivalent of 2 to 40 .