Effect of moisture of full fat soyflour and temperature of Village Texturizer on the production of Kaset Protein
1991
Somchai Prabhavat (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Kaset protein samples were prepared from full fat soy flour at 35, 40 and 45 % moisture contents by using Village Texturizer at temperature 160-170 deg C pressure 400 psi and holding time for 10 seconds and dried in tray dryer at temperature 50-60 deg C for 2 hours. Good quality of dried Kaset protein with circular, puffed, crisp texture from the dough at moisture content 35 and 40 % were well accepted by the panelists in term of puffness, shape, color and preference with non significant different in average score, but the dried Kaset protein produced from dough at moisture 45 % was unaccepted by the panelists. Three samples of dried Kaset protein (From dough at moisture 35 %) with temperature of Village Texturizer in the range of 160-170 deg C, 180-190 deg C and 200-210 deg C respectively were investigated. It appeared that dried Kaset protein product at temperature 160-170 deg C and 180-190 deg C were well accepted by the panelists with non significant different in average score. But the dried Kaset protein produced at temperature 200-210 deg C was unaccepted by the panelists and was significant different from the first two sampler of Kaset protein.
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