Production of high protein snack from defatted glandless cottonseed flour
1996
Somchai Prabhavat | Duangchan Hengsawadi | Tavidsa Lohana | Sompoch Yaieiam (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Glandless cottonseed snacks were prepared by using village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, mungbean flour, defatted sesame flour, rice flour, wheat flour and cassava starch. The average score from sensory evaluation of eleven different formulations of glandless cottonseed snacks in term of color, flavor, texture and acceptability showed that four formulae of glandless cottonseed snacks which were formula number 3, 4, 9 and 11 (formula number 3 and 4 made from defatted glandless cottonseed flour adding 30 and 35 percent of full fat soy flour, and both adding 10 percent mungbean flour, 5 percent defatted sesame flour, 5 percent rice flour;formula number 9 and 11 made from defatted glandless cottonseed flour adding 30 and 40 percent of full fat soy flour and both adding 10 percent mungbean flour, 5 percent defatted sesame flour, 2.5 percent wheat flour and 2.5 percent cassava starch) were not significantly different and were the best accepted compared with the rest of the samples. The protein and fat contents of the best four accepted glandless cottonseed snacks ranged from 35.79-36.47 percent and 25.11-28.89 percent, respectively. The protein quality of the best four accepted glandless cottonseed snacks showed higher chemical score of lysine 76-82 percent, compared to 67 percent of snack made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour, mungbean flour which were rich in lysine, and added flour such as defatted sesame flour, rice flour and wheat flour were rich in methionine+cystine content.
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