Khruangdum thualuang phong.
1985
Pracha Bunyasirikun | Unchit Phakdithai | Ratsami Supphasi
Three formulations of soy drink powder were tried from full fat soy flour and the products were checked for their qualities. Full fat soy flour was first heated by extrusion and dried, then ground and sifted with 80 mesh sieve. The treated soy flour was then mixed with sugar, whole milk powder, chocolate, powder fat,vitamins and minerals. The results indicated that the formulae with 4 percent wheat flour, 5 percent corn starch and 100 percent full fat soy flour were fair in odor, texture and acceptability, but good in taste. The formulae with 4 percent wheat flour and with 4 percent corn starch were good in color but fair for the formula 100 percent full fat soy flour. The products contained 19-21 percent protein and cost about 65 Bahts per 1000 gram.
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