High dietary fiber, high quality protein and low energy chilli bread spread
1992
Pattarin Suansilpong
Objectives of this research were to develop the formulate and the processing of chilli paste to be the high dietary fiber, high quality protein and low energy chill bread spread for consumer's acceptance. The process was adjusted by cooking in the microwave oven. Coarse wheat bran was used as dietary fiber and Kaset Protein as source of high quality protein. The chilli bread spread was increased the quantity of dietary fiber and protein by the factorial 3x3 experimental design with varying ratio6of dietary fiber: protein, namely 1.5:3, 1.5:6, 1.5:9; 3:3, 3:6, 3:9; 4.5:3, 4.5:6 and 4.5:9 by weight. Glycerol was used to improve spreadability. An organoleptic test was conducted on these samples by scoring method. After trial, the ratio of 4.5:3 and 4.5:6 were selected for the consumer acceptability test. The test was done by an accidental sampling on patients and hospital officials at Wachira Hospital who were on weight controlled. By scoring method, the sample with 4.5:6 by weight was the most acceptability one. The proximate analysis of the 100 grams of this product showed the nutritive content of 254.20 kilocalories, 7.45 grams protein, 9.67 grams fat, 35.38 grams carbohydrate, 12.40 grams dietary fiber and 3.39 grams ash. Total standard plate count was 1,000 colony per gram. Yeast and mold were not detected.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Kasetsart University