Characteristics and process optimization of rice snack (Khao Tan) puffing by home microwave oven

Name: Vattana Mom.

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2022.

Classification :.LCCS: TP451.S57

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses.

LCSH: Snack foods.

LCSH: Rice products.

LCSH: Microwave ovens.

Abstract: Rice Snack (Khao tan) is a popular Thai traditional glutinous rice snack which is made by the process of deep-frying. However, the conventional method, deep-frying can cause the risk of consumer’s health like obesity, cancer, and risk of the rancidity of the product. Further, it also affects on quality of the product due to oil absorption. Microwave is a new popular technology which is increasingly using in food processing. Puffing using home microwave oven is more convenient, shorter processing time, lower cost, healthy and environment-friendly. This research is aimed to optimize processing conditions such as initial moisture content (10%, 12%, and 14%), microwave power (960W, 1080W, and 1200W), and puffing time (20s, 25s, and 30s) to puff khao tan from three rice varieties (sticky rice, black rice and rice berry) by using home microwave oven. Response surface methodology (RSM), Box-Behnken technique was applied on this work which comprised the response of puffing yield, expansion ratio, hardness, and yellowness. Sensory evaluation and the microscopic image of the product was also studied. This research also studied about the effect on color, hardness, and odor of khao tan during storage by accelerated shelf life study. The result indicated the optimized condition of khao tan was 10% of initial moisture content, 1200W of microwave power and 25s of puffing time with overall desirability of 0.627, 0.751, and 0.872 for sticky rice, rice berry, and black rice, respectively. The highest puffing yield was 77.77% for sticky rice and black rice khao tan while rice berry was 79.16%. Expansion ratio of black rice was found highest followed by rice berry khao tan and sticky rice, 4.23, 3.75, and 3.57, respectively. Black rice khao tan also had lower hardness comparing to rice berry and sticky rice khao tan. Hardness of black rice was found in range from 15.71 N to 34.46 N, rice berry khao tan was 30.17 N to 50.86 N, and sticky rice khao tan was 48.40 N to 88.68 N. Yellowness of sticky rice was 7.77 to 12.51, rice berry khao tan was 5.11 to 11.01 and black rice was 1.20 to 2.69. The hardness of khao tan was increased significantly (P<0.05) during storage after seven weeks while the color had no change during storage. The hardness of sticky rice khao tan was 56. 69 N and 110. 51 N, rice berry was 30.17 N and 73 N, black rice was 17.22 N and 32.17 N at 0 week and 7 weeks, respectively. Return on investment of microwave khao tan production was found 0.83 baht from each baht of investment with loan payback for one year.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Sirichai Songsermpong

Role: Thesis Advisor

Name: Weerachet Jittanit

Role: Thesis Co-Advisor

Created: 2022

Modified: 2025-06-23

Issued: 2025-06-23

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=http://www.lib.ku.ac.th/KUthesis/2565/vattana-mom-all.pdf

CallNumber: TP451.S57.V38

eng

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

DegreeName: Master of Science

©copyrights Kasetsart University

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