Production of protein fortified corn snacks by village texturizer
1990
Somchai Prabhavat | Wanpen Mesomya | Plermchai Tangkanakul (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Corn snacks were prepared by using a village texturizer. Corn snacks were fortified by adding either 30,35 % full fat soy flour, 30 % mungbean flour with 10 % defatted sesame flour or 15.63 % defatted peanut flour and 3.12 % defatted sesame flour. Protein and fat contents of fortified corn snacks ranged from 17.84 to 21.74 % and 6.04 to 10.42 %, while those of unfortified corn snack were 10.63 and 5.33 %, respectively. Protein of fortified corn snack flour also showed higher chemical scores of lysine and tryptophan, 73-93 % and 90-120 %, compared to 45 and 30 % of the unfortified one. Protein and fat contents of fried products were 12.86-16.48 % and 24.54-29.81 % for the fortified ones and 6.59 and 26.09 % for the unfortified one. The average scores from sensory evaluation of color, flavour, texture and acceptability showed that the corn snacks fortified with 30 and 35 % full fat soy flour were not significantly different and were more acceptable than the rest of the samples.
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