Meat analog (Kaset Protein) from defatted peanut flour
1987
Somchai Prabhavat | Chidchom Vittavatvong (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product development)
Experiment was conducted on making meat analog (Kaset Protein) from defatted peanut flour. The defatted peanut flour was made by pressing blanched groundnut kernels under a hydraulic press at 24,000 pounds per square inch, and pounding the cake under pin mill. Yield of the flour was 62.63 % of the kernel weight. Protein content of the defatted peanut flour is 46.36 %. The defatted flour was consequently mixed with water in the ratio of 4.8:1 by weight, and kneaded until a dough was formed. The dough was divided into small pieces, 10 gm. each. Each piece was extruded under a village type texturizer at the pressure of 600-700 pounds per square inch and 180-200 deg. celsius for 10 seconds. The product was dried in the oven at 50-60 deg. celsius for 1-2 hours. It was called Kaset Protein and could be used in dishes as meat substitute for vegetarians, low income consumers, or those who accept the product. The product was found acceptable in color, flavor, and texture. It is highly nutritious and cheap.
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