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...
| 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 |
| _version_ | 1825944947346374656 |
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| author | Jomduang, SomChai |
| author_facet | Jomduang, SomChai |
| author_sort | Jomduang, SomChai |
| collection | UPM |
| description | ' 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. |
| first_indexed | 2024-03-06T07:23:52Z |
| format | Thesis |
| id | upm.eprints-11831 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:23:52Z |
| publishDate | 1994 |
| record_format | dspace |
| spelling | upm.eprints-118312012-07-31T01:25:57Z http://psasir.upm.edu.my/id/eprint/11831/ Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food) Jomduang, SomChai ' 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. 1994-07 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf Jomduang, SomChai (1994) Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food). PhD thesis, Universiti Pertanian Malaysia. Food - Biotechnology. Snack foods. English |
| spellingShingle | Food - Biotechnology. Snack foods. Jomduang, SomChai Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food) |
| title | Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
|
| title_full | Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
|
| title_fullStr | Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
|
| title_full_unstemmed | Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
|
| title_short | Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
|
| title_sort | modification and improvement of khao kriap waue a traditional thai glutinous rice based snack food |
| topic | Food - Biotechnology. Snack foods. |
| url | http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf |
| work_keys_str_mv | AT jomduangsomchai modificationandimprovementofkhaokriapwaueatraditionalthaiglutinousricebasedsnackfood |