Production of snack from brown rice flour by using the village texturizer
1999
Somchai Prabhavat (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Seven formulae (formula 1-7) of snack food were produced from brown rice flour; brown rice flour containing full fat soy flour and defatted sesame flour by using the village texturizer. The average score from sensory evaluation of seven different products in terms of color, flavor, texture and overall acceptability showed that brown rice snack formula 6 (prepared from brown rice flour adding 40.5 percent full fat soy flour and 4.5 percent defatted sesame flour by weight) and 7 (prepared from 45.0 percent full fat soy flour and 5.0 percent defatted sesame flour by weight) were accepted in the level of like moderately when comparing to the other samples (p0.05). The accepted brown rice snack formula 7 was coated with 8 and 10 percent barbecue flavor by weight. The result from sensory evaluation showed that brown rice snack formula 7 coated with 8 percent and 10 percent barbecue flavor by weight are not different in terms of color, odor, taste, texture and acceptability (p0.05) and the scores trend to the level of like very much. The protein and fat contents of the accepted brown rice snack formula 7 coated with 8 percent barbecue flavor were 13.42 and 24.00 percent on dried weight basis, respectively, while the protein and fat contents of brown rice snack formula 1 coated with 8 percent barbecue flavor were 4.90 and 21.20 percent on dried weight basis, respectively. The protein quality of the accepted brown rice snack formula 7 coated with 8 percent barbecue flavor showed higher chemical score of lysine 95 percent compare to 58 percent brown rice snack formular 1 coated with 8 percent barbecue flavor. The increasing of protein and essential amino acid lysine content in the accepted brown rice snack formula 7 coated with 8 percent barbecue flavor were due to the added full fat soy flour and defatted sesame flour, which were rich in protein especially full fat soy flour whose protein was rich in essential amino acid lysine content.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University