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Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice‐based snack food (Khao Kriap Waue)
Author(s) -
Jomduang Somchai,
Mohamed Suhaila
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650113
Subject(s) - amylopectin , food science , amylose , sugar , particle size , chemistry , moisture , starch , organic chemistry
Factors affecting the quality of Khao Kriap Waue (KKW)‐a traditional Thai glutinous‐rice‐based puffed‐snack were studied. The moisture content and expansion ratio of KKW were positively correlated to amylopectin and negatively correlated to the amylose content of the flour, while hardness and bulk density were negatively correlated to amylopectin and positively correlated to amylose. Wet‐milled flour produced good‐quality puffed KKW, unlike dry milled flour. The smaller the flour particle size the better the product quality The addition of sugar and salt helped improve puffed product quality. The optimum amounts of added sugar and salt were 200–300 g and 0–20 g per kg of flour, respectively. Adding oil did not improve the processing and puffed product quality of KKW.