Main Article Content
This research aims to improve and develop the quality of traditional Southern Thai snacks (Kanom Krup) by means of quality and quantity research method. The context of these snacks and the problems of manufacturing were studied. The research findings were important factors to take into account in improving such as the development of manufacturing, the taste and the shelf-life of this product. Therefore, the developing and creating innovative products based on traditional wisdom were also studied. The traditional method by spreading under the Sun and frying in a pan was changed to new method by using a hot air oven at 60oC for 165 minutes and then deep-frying at 180oC for 3 minutes. After drying, the moisture content was 10.89±0.49 and the water activity value was 0.44±0.03. After frying, the final moisture content of this product was 0.16±0.01, the hardness was 379.33±133.62 and the fracturability was 35.00±7.00. The development focused on the taste of the snacks. In terms of sensory evaluation, it was found that the scoring of Tom Yum, Pad Thai, holy basil, garlic and pepper, and ginger flavor was mostly between 6-7. The shelf life of these traditional snacks is more than 14 days.
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