Utilization of groundnut tempeh for processing of high protein snack
1993
Chompreeda, P. | Haruthaithanasan, V. | Suppakul, P. (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Groundnut tempeh was prepared using partially defatted groundnut, inculated with Rhizopus oligosporus and incubated for 18 hr. Tempeh flour prepared by drying and ground groundnut tampeh was used for preparation of snacks. The optimum tempeh snack base formula composed of 48 percent flour mixture (wheat:rice = 10:30), tempeh flour 10 percent, margarine 2 percent, baking powder 1.5 percent and water 38.50 percent. Dry mixture was mixed with water, kneaded to form dough, sheeted, cut, dried at 70 deg C for 15 min, and deep fried at 180 deg C for 1 min 45 sec. Snack base was coated with 5 percent pizza flavor and 5 percent salt. The pizza flavored tempeh snack had aw = 0.39, TBA = 1.37 mg maloaldehyde/kg, moisture content = 5.63 percent, protein = 12.86 percent, fat = 23.00 percent, ash = 2.22 percent and carbohydrate = 55.64 percent. Total microbial and yeast and mold counts of the product was less than 100 and less than 10 colonies/g, Storage studied showed that product packaged in polypropelene bag could be stored for 20 days at 25 deg C and room temperature while product in aluminium foil could be stored for 28 days at the same condition. Results of acceptability test using 50 consumers showed they liked the product slightly to moderately.
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