Production of snacks from composite flour of full fat soy flour and addition of nata de coco

Snacks were prepared from full fat soy flour or composite flour1 (full fat soy flour ading 25 percent of rice flour) or composite flour2 (full fat soy flour adding 25 percent of rice flour and 10 percent of defatted sesame flour) or composite flour3 full fat soy flour adding 15 percent of mungbean flour, 25 percent of rice flour and 5 percent of defatted sesame flour). The 10, 20 30 and 40 percent of nata de coco pressed cake were not added or added into full fat soy flour and each composite flour for snack preparation using a village texturizer. The average score from sensory evaluation of these snacks in terms of color, flavor, texture and acceptability showed that coated barbecue snacks made from composite flour1 or composite flour3 without or with adding 10 percent of nata de coco pressed cake were accepted in the level of like very much when compared with the rest of the samples (p0.05). The protein and fat contents of flour accepted coated barbecue snacks ranged from 24.10-26.39 percent and 23.59-26.49 percent, respectively. The crude fiber content of the accepted coated barbecue snacks made from composite flour1 and composite flour1 adding 10 percent of nata de coco pressed cake were increased from 1.69 to 2.47 percent (46.15 percent) and from 2.45 to 3.58 percent (46.12 percent) in snacks made from composite flour3 and composite flour3 adding 10 percent of nata de coco pressed cake, respectively. The increasing of crude fiber in the snacks were due to the added nata de coco pressed cake in the composite flour1 and composite flour3 before snack making. The protein quality of four accepted coated barbecue snacks showed higher chemical score of methionine+cystine ranged from 74-80 percent, compared to chemical score 69 percent of coated barbecue snack made from full fat soy flour. These were due to the added flours such as rice flour and defatted sesame flour which are rich in methionine+cystine content.