Study on the production of snacks from balck gram compare with mungbean and pigeon pea
1999
Somchai Prabhavat | Duangchan Hengswadi | Tavidsa Lohana (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Snacks were prepared from blackgram flour, mungbean flour, pigeonpea flour and each of these flours with of without adding full fat soy flour, defatted sesame flour, rice flour, wheat flour and cassava starch. All of these snacks were prepared by using a village texturizer. The average score from sensory evaluation in term of color, flavor, texture and acceptability for each of five different formulations of blackgram snacks, mungbean snacks and pigeonpea snacks showed that the formular number 2 of blackgram snack, mungbean snack and pigeonpea snack (made from black gram flour or mungbean flour or pigeonpea flour added with 20 percent full fat soy flour, 15 percent rice flour, 5 percent wheat flour and 5 percent cassava starch) were most accepted when compared with the rest of samples for each of five formulations of these snacks. The result from sensory evaluation of the best accepted formular number 2 of blackgram snack compared with the best accepted formular number 2 of mungbean snack and pigeonpea snack showed that the formular number 2 of blackgram snack and mungbean snack were not significantly different and were the best accepted when compared with the best accepted formular number 2 of pigeonpea snack. The protein contents of formular number 2 of blackgram snack and mungbean snack were 21.95 and 21.32 percent, while fat contents were 11.76 and 14.22 percent, respectively. The protein quality of formular number 2 of blackgram snack and mungbean snack showed higher chemical score of methionine+cystine (86 percent), compared to 69 percent of snack made from blackgram flour and mungbean flour alone. These were due to the added flours such as rice flour and wheat flour which were rich in methionine+cystine content.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Kasetsart University