Quality Attributes of Rice Cracker made from Glutinous Rice Varieties Cultivated in Nan Province

Abstract

The objectives of this research were to investigate the quality attributes of rice crackers (Khao Kreab Wow) made from 4 glutinous rice varieties cultivated in Nan province. There are RD6, San-Pa-Tong, Mali-Hom, and Wan1 rice varieties. The sheeted dough of cracker was cut into circle pallets by the mold with 6-cm in diameter. The fresh-cut pallets were continuously oven-dried for 3 hours at 35C until 15% of moisture content was obtained. The dried pallets were baked at 800 watts of microwave power for 2 minutes affected to the quality attributes; expansion ratio, hardness, L* a* b* value, and sensory acceptance. The cracker expansion ratio of RD6 variety was 3.22 times of original volume that was higher than Mali-Hom, San-Pa-Tong and Wan1 varieties, respectively. The texture of rice crackers were determined as instrumental hardness value (grams). The RD6 and Mali-Hom varieties crackers showed a lower hardness than San-Pa-Tong and Wan1. The RD6 variety cracker revealed the highest brightness (L*) that was brighter than Mali-Hom, San-Pa-Tong and Wan1, respectively. The Mali-Hom variety cracker presented the highest values of redness (a*). There were not difference in the yellowness (b*) of all crackers. The sensory attribute acceptance of Mali-Hom and RD6 varieties cracker were similar. The products were accepted at level of high to very high preference. Mali-Hom and RD6 varieties were suitable for rice cracker processing.