Study on the effect of moisture of full fat soy flour and temperature of village texturizer on the production of Kaset protein

Addition of water into full fat soy flour in order to make dough at moisture content 35, 40 and 45 % was carried out. Each dough was splitted into small dough (10 g each) and pressed into flat shape. The flat shape dough was made into Kaset protein by using village texturizer at temperature 160-170 degree celsius with the pressure applied on the lid equal to 400 psi and holding time for 10 seconds. The moist Kaset protein was obtained and then it was dried in cabinet dryer at temperature 50-60 degree celsius for 2 hours. It appeared that the good quality of dried Kaset protein with circular, puffed, crisp texture form the dough at moisture content 35 and 40 % were well accepted by panelists in term of puffness, shape, color and preference with no significant difference in average score at the level of probability equal to 0.05 but the dried Kaset protein produced from dough at moisture 45 % was unaccepted by the panelists because its average score was in the poor level of acceptability. Three samples of dried Kaset protein (from dough at moisture 35 % with temperature of village texturizer in the range of 160-170 degree celsius, 180-190 degree celsius and 200-210 degree celsius at constant pressure and time as mention above) were investigated. It appeared that dried Kaset protein produced at temperature 160-170 degree celsius and 180-190 degree celsius were well accepted by the panelists in term of puffness, shape, color and preference with no significant difference in average score at the level of probability equal to 0.05 but the dried Kaset protein produced at temperature 200-210 degree celsius was unaccepted by the panelists due to its average score was significantly different from the first two samples of Kaset Protein in the level of probability equal to 0.05 and its average score was below the poor level of acceptability.