Nutritional evaluation of corn snacks produced by cooker by extruder
1996
Yaovadee Cuptapun | Pongsri Jittanoonta | Duangchan Hengsawadi (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Purpose of this study is to improve the corn snacks by using full fatted soy flour. Five kinds of snacks were produced from rice flour, corn flour, corn mill and full fatted soy flour in different proportions by using Cooker Extruder. The nutritive value of five snacks were determined in terms of chemical composition, amino acid contents. Study of protein quality by determining of Protein Efficiency Ratio (PER) and nitrogen balance studies in experimental rats according to AOAC methods (1992) Protein and fat contents of all snacks were ranging from 6.95-11.78 percent and 21.23-24.50 percent on dried weight basis respectively. The resulted of essential amino acid in snacks from corn and full fatted soy flour (formula 1 and 2) showed that Valine was the limiting amino acid while Lysine was the limiting amino acid of the others. The PER of five snacks were ranging from 2.35-2.89 as corrected to 2.50 for standard casein. The nitrogen balance studies : Net Protein Utilization (NPU) Biological Value (BV) and True Digestibility (TD) of the snacks varied between 82.41-88.04, 97.26-99.36 and 84.73-88.61 percent, respectively while nitrogen balance of casein were 94.73, 103.44 and to be high nutritive values suitable for promotion to public 91.58 respectively. The results of this study indicated that five kinds of snacks developed are considered.
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