Puffing techniques for chinese flowering cabbage rice crackers using an air fryer

Abstract

Khao Kreab Wow (KKW) is a traditional Thai snack that has long been favored for its crisp texture and pleasant taste. However, conventional production methods often lack proper hygienic controls. This study aims to determine the conditions for puffing KKW enriched with Chinese flowering cabbage powder using air fryer technology. The study was divided into two main phases: (1) determining the drying time at 70°C for 30, 60, 90, and 120 minutes. The results showed that drying for 60 minutes yielded a moisture content of 10.54%, the lowest bulk density (p≤0.05), and the highest expansion ratio (p≤0.05), making it suitable for both storage and puffing; and (2) identifying the puffing conditions using an air fryer at 180, 190, and 200°C for 3, 2.50 and 2 minutes respectively. The temperature of 200°C resulted in the highest expansion ratio (p≤0.05), the lowest puffing yield (P≤0.05), and the highest sensory acceptance (p≤0.05). Therefore, drying at 70°C for 60 minutes followed by puffing at 200°C using an air fryer is the most suitable method for producing a commercially viable healthy snack. This approach also adds value to local agricultural products by incorporating indigenous vegetables into traditional snack foods.