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)

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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.