Development of butter caramel flavor snack from defatted peanut flour and pregelatinized tapioca starch
1994
Haruthaithanasan, V. | Chompreeda, P. | Suwonsitchon, T. | Boon-Long, N. (Kasatsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Research was conducted to improve the protein content of snack. The study included a survey and the optimization of snack food formulation consisting of defatted peanut flour and pregelatinized tapioca starch. Consumer survey indicated that butter caramel flavor snack was the popular one. Flavor was the most important factor for purchasing snacks followed by price, package, convenience and nutritive value. Factorial design with Response Surface Methodology (RSM) was used to optimized the formulation of snack base and butter caramel flavor coating. Nine formulations of snack base were prepared and subjected to physical and sensory evaluations. The RSM indicated that optimum snack base formulation contained 20.9 percent pregelatinized tapioca starch, 33.0 percent defatted peanut flour and 46.1 percent water. The optimum butter caramel flavor consisted of 59.3 percent sugar, 11.1 percent glucose syrup, 3.7 percent salt, 3.7 percent butter and 22.2 percent water. Snack base was coated with butter caramel flavor. The snack product contained 2.93 percent moisture content, 24.83 percent protein, 12.5 percent fat and 452 Kcal/100 g. Ninety five percent of 500 consumers found the snack product acceptable.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
