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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
1994
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
my-upm-ir.11831 |
|---|---|
| record_format |
uketd_dc |
| spelling |
my-upm-ir.118312012-07-31T01:25:57Z Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food) 1994-07 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. Food - Biotechnology. Snack foods. 1994-07 Thesis http://psasir.upm.edu.my/id/eprint/11831/ http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf application/pdf en public phd doctoral Universiti Pertanian Malaysia Food - Biotechnology. Snack foods. Faculty of Food Science and Technology English |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English English |
| topic |
Food - Biotechnology. Snack foods. |
| spellingShingle |
Food - Biotechnology. Snack foods. Jomduang, SomChai Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food) |
| 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. |
| format |
Thesis |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| author |
Jomduang, SomChai |
| author_facet |
Jomduang, SomChai |
| author_sort |
Jomduang, SomChai |
| title |
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_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_sort |
modification and improvement of ‘khao kriap waue' (a traditional thai glutinous rice-based snack food) |
| granting_institution |
Universiti Pertanian Malaysia |
| granting_department |
Faculty of Food Science and Technology |
| publishDate |
1994 |
| url |
http://psasir.upm.edu.my/id/eprint/11831/1/FSMB_1994_7_A.pdf |
| _version_ |
1747811270752468992 |