Production of Kaset protein from defatted groundnut flour by Village Texturizer and acceptability testing
1991
Somchai Prabhavat | Wanpen Mesomya | Boonma Niyomvit (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Six formulae of Kaset protein were prepared from defatted groundnut flour without and with adding 1 % of DL-Methionine respectively, defatted groundnut flour with adding 25 % of full fat soy flour without and with adding 1 % of DL-Methionine, defatted groundnut flour with adding 50 % of full fat soyflour without and with adding 1 % DL-Methionine respectively by using a village texturizer. The protein and fat contents of obtained six formulae of Kaset protein ranged from 43.49-44.94 % and 26.59-29.00 % on dry weight basis, respectively. The average scores from sensory evaluation for various characteristics in term of color, odor, taste, texture and acceptability of moist Kaset protein, yam Kaset protein, yam woonsen, and pad poysein from six formulae of Kaset protein showed that moist Kaset protein, yam Kaset protein and yam woonsen from six formulae of Kaset protein were well accepted by the panelists and were not significantly different at 5 % level.
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