Utilization of skipjack fish bone in traditional Thai fried rice cracker (Kho-Tan) for calcium fortification
2004
Naphatraphi Luangsakun(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Darin Kunmanotwong(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Pachari Chiwawithunkit(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
This research was studied on utilization of Skipjack fish bone which was the waste from fish-in-tomato-sauce canning industry for calcium fortification in traditional Thai crispy fried glutinous rice cracker (Khao-Tan). The study was concentrated on using the backbone together with side bone, and only side bone of Skipjack. Both of them were prepared by drying at 70 deg C, 5 hr. with tray dryer and at 170 deg C, 3 min. with frying method. Then they were fortified in Khao-Tan. The sensory evaluation showed that both of Khao-Tan fortified with the backbone and side bone and only side bone were accepted in all treatments. The panelists accepted Khao-Tan fortified with fish bone for calcium made by frying more than by drying with tray dryer. The study was also found that fortification with 25 percent the backbone together with side bone of Skipjack in Kao-Tan was the maximum limit which the panelists rated by hedonic scale in all attributes. This level contributed Khao-Tan to expand the most as well. And the Khao-Tan composed of calcium content 3.24 percent dry basis. As for the maximum limit of Khao-Tan fortified with only side bone was 30 percent fortification which panelists were rated by hedonic scale. The calcium content of the 30 percent fortified Khao-Tan was 3.56 percent dry basis compared to 0.03 percent dry basis in Khao-Tan with no fortification.
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