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Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)

Jomduang, SomChai (1994) Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food). PhD thesis, Universiti Pertanian Malaysia.

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Abstract

' 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.

Item Type:Thesis (PhD)
Subject:Food - Biotechnology.
Subject:Snack foods.
Chairman Supervisor:Associate Professor Dr. Suhaila Mohamed
Call Number:FSMB 1994 7
Faculty or Institute:Faculty of Food Science and Technology
ID Code:11831
Deposited By: Mohd Nezeri Mohamad
Deposited On:19 Jul 2011 15:46
Last Modified:31 Jul 2012 09:25

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