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)/

Factors affecting the quality of Khao Kriap Waue (KKW)-a traditional T hai glutinous-rice-based puffed-snack were studied. The moisture conte nt and expansion ratio of KKW were positively correlated to amylopecti n and negatively correlated to the amylose content of the flour, while hardness and bulk density were negatively correlated to amylopectin a nd positively correlated to amylose. Wet-milled flour produced good-qu ality puffed KKW, unlike dry-milled flour. The smaller the flour parti cle size the better the product quality The addition of sugar and salt helped improve puffed product quality. The optimum amounts of added s ugar 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.