Study on the production of snacks from pig skin by using village texturizer and acceptability testing
1990
Somchai Prabhavat | Chidchom Vittavatvong | Orapin Chaiprasop (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Three samples of dried pig skin were made from fresh raw pig skin, fresh raw pig skin steamed for 5 and 10 minutes (each sample was mixed with one per cent of salt by weight of the fresh raw pig skin). They were dried in a cabinet dryer at 50-60 deg C for 12 hours. They were then made into snacks by using the village texturizer at 170-180 deg C and the pressure of 600-700 psi was applied on the lid of the cup with the holding time for 10 seconds. The three snack samples have high protein (collagen and globulin) content (76.7-81.3 percent by weight) but low in fat content (6.8-11.4 percent by weight). The taste panels done by the panelists showed that the average score of snack from dried raw pig skin (color, flavor, texture and acceptability) had a trend to the level of being liked very much. Its average score was significantly different from those of the other two snack samples which the average score were in the level of like slightly. No significant difference of average socre was found between these latter snack samples made of steamed pig skin.
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