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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Nutritious Soy Fortified Snack by Extrusion Cooking)

ผู้เขียน:ImgPracha Boonyasirikool, ImgChulalak Charunuch



A nutritious soy fortified snack with good texture and good protein quality was achieved from formula 8 containing 18% of soy flour (9% DFS + 9% FFS) replaced in a blends of corn grit and broken rice, 2% soybean oil and fortified with a mixture of vitamins, minerals and amino acids. Mixed ingredients were adjusted to 16.5 ? 0.5% moisture content and fed at 365 g/ min to extrusion process at 165–167?C melt temperature employing Berstorff laboratory twin screw extruder operated at 300 rpm. The obtained snack had expansion ratio (ER), bulk density (BD) and compression force (CF) of 3.9, 58 g/L and 60.17 N, respectively and was subsequently sensory evaluated (9-point hedonic scale) for preference and acceptance together with control samples and popular market snacks. Snack sample from formula 8 had gained the highest score in color, flavor, texture and overall acceptability (P ? 0.05). Protein content in the developed snack sample is 9.9% which was 46.67–70.69% higher than in the market snacks. Furthermore, there was also a greater quantity of lysine and methionine plus cystine and all those essential amino acids were accounted for at least 80% of the FAO/WHO (1973) recommendation. It also exhibited as a good source of vitamin B6, B2, calcium and sodium, and also rich in B12 and iodine. In addition, ratio of calories gained from carbohydrate, protein, fat from the snack was almost equal to Thai-RDI. Thus, the developed soy fortified snack could be regarded as a palatable and nutritious snack.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 3, Jul 00 - Sep 00, Page 355 - 365 |  PDF |  Page