Effect of adding vegetable powders on Khao Kriap Wow (Puffed Sticky Rice) quality

Abstract

The purpose of this research was to study the types of vegetables suitable for developing
the Khao Kriap Wow (Puffed Sticky Rice) product, including kale, chinese cabbage, and chinese pakchoi.
The results found that the sensory scores of Khao Kriap Wow supplemented with mock pakchoi in terms of color, texture, odor, and overall preference were 7.30, 7.06, 7.60, and 7.63, respectively. The investigation of color values (L*, a* and b* values) of Khao Kriap Wow supplemented with all three types of vegetable powder revealed that the addition of vegetable powder resulted in decreased L* values ranging from
40.98 to 42.26. The a* values ranged from (-11.43) to (-13.40), whereas the b* values ranged from 34.22
to 35.08. Khao Kriap Wow supplemented with vegetable powder had a free water content in the range of 0.33-0.34 and moisture content in the range of 8.02-8.15%. After that, the ratio of vegetable powder in the Khao Kriap Wow product was studied at 4 different levels, which were 0, 4, 6 and 8% respectively.
The results showed that adding a higher amount of chinese pakchoi powder significantly reduced L*, a*, b* and moisture content (p≤0.05). Additionally, adding a higher amount of vegetable powder results in an increase in the expansion rate of the Khao Kriap Wow product. When investigated the hardness of Khao Kriap Wow, the Khao Kriap Wow supplemented with 6% chinese pakchoi powder provided the highest in hardness value which was 1.71 N. It also received the highest sensory scores for color, flavor, and overall liking, with scores of 7.30, 7.13, and 7.06, respectively. Finally, the chemical composition of the Khao Kriap Wow supplemented with 6% vegetable powder were analyzed. It was found that the amounts of ash, protein and fiber were equal to 0.61, 7.18 and 0.51%, respectively, which were higher than those in the basic formula (p≤0.05).