Protein substitution by rootless duckweed Woffia arrhiza in shrimp cracker
2002
Chutinut Sujarit(Rajamangala Institute of Technology, Pathum Thani (Thailand). Faculty of Scinece and Fisheries Technology) | Manoch Kumcharoen(Rajamangala Institute of Technology, Pathum Thani (Thailand). Faculty of Scinece and Fisheries Technology)
Utilization of rootless duckweed as protein substitution in shrimp cracker. The ratio to shrimp was 60:40, by rootless duckweed replaced cooked shrimp in the ratio of cooked shrimp to rootless ducked of 25 50 and 75 percent. Sensory evaluation score showed that cooked shrimp 25 percent was the highest in terms of colour, odor, tasted and texture at the same level of using pure shrimp at statistical significant at p LT 0.05. It contains 7.77 protein, 1.21 fat, and 75.42 respectively.
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Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
