Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
' Khao Kriap Waue' (KKW) is a popular Thai snack food made from glutinous rice . Traditional KKW mainly constitutes carbohydrate (92.8%) since its major ingredients are glutinous rice and sugar. I ts other chemical constituents are 5.7% protein, 0.7% fat, 0.6% ash and 0.2% crude fibre...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
1994
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf |
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| Summary: | ' Khao Kriap Waue' (KKW) is a popular Thai snack food made
from glutinous rice . Traditional KKW mainly constitutes
carbohydrate (92.8%) since its major ingredients are glutinous rice
and sugar. I ts other chemical constituents are 5.7% protein, 0.7%
fat, 0.6% ash and 0.2% crude fibre. KKW has a l ow fat content and
differs from other deep fried snack foods in that it is puffed by
roasting, not deep frying. The production of K KW requires
several elaborate steps. The glutinous rice grain is soaked,
steamed and then pounded with sugar ( sucrose), water and
caramel to a moisture content of about 50%. The sticky dough is
then made into balls and manually rolled flat, before sun drying.
The intermediate moisture product can be stored for less than a
week at room temperature and is puffed by roasting on a direct
flame before serving. |
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