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

• Main Author: Jomduang, SomChai
• Format: Thesis
• Language: English; English
• Published: 1994
• Online Access: http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf; http://psasir.upm.edu.my/id/eprint/11831/
• Institution: Universiti Putra Malaysia

' 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.