Study on the production of snacks from rice bean by twin screw extruder
1996
Somchai Prabhavat | Pracha Boonyasirikool | Chulaluck Charunuch (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Rice bean snacks were prepared by using a twin screw extruder ZE 25*33 D. Rice bean snacks were prepared from rice bean flour, rice bean flour adding mungbean flour, black gram flour, rice flour, wheat flour, cassava starch, corn grit and full fat soy flour. The average score from sensory evaluation of seventeen formulae of rice bean snacks in term of color, flavor, texture and acceptability showed that two formulae of rice bean snack which were formula mumber 9 prepared from rice bean flour adding 20.0 percent rice flour, 2.5 percent wheat flour and 20.0 percent corn grit; rice bean snack formula number 14 prepared from rice bean flour adding 23.8 percent black gram flour, 21.4 percent rice flour, 21.4 percent corn grit and 4.8 percent full fat soy flour, respectively were the best accepted by the panelists when compared with the rest of the samples. The protein content of the best accepted two formulae (formula number 9 and 14) of rice bean snack were 15.23 and 16.25 percent and fat content were 9.10 and 11.95 percent on dried weight basis, respectively. The protein quality of the best accepted two formulae of rice bean snack (formula number 9 and 14) showed higher chemical score of methionine + cystine, 94 and 97 percent and higher PER ranged from 1.92 + 0.13 and 2.00 + 0.11, compared to 69 percent of rice bean snack formula number 1 and 12 prepared from rice bean flour alone and rice bean flour adding 4.8 percent full fat soy flour, respectively, and the PER wer 1.60 + 0.19 and 1.76 + 0.12 while the PER of casein was 2.50 + 0.17.
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