Protein supplementation in noodle by defatted soyflour
1987
Nutaya Chariampun
The noodle was produced from rice flour substituted by defatted soyflour from Division of Agriculture Chemistry and industry at 10-25 % by weight. The nutritive value analysis of raw materials, the protein content of defatted soyflour were 58.29, 52.10 and 7.10 percent, respectively. The others include moisture, fat, ash, fiber, carbohydrate and energy varied according to the kind of flour. The odor of products had no significant difference from each other. However, it had significant difference on color, flavor, elasticity and acceptance by panelists. Rice flour noodle and noodles supplemented with defatted soyflour from Division of Agriculture Chemistry at every levels were accepted. The optimum condition for drying of noodle was 4 hours in oven dryer to 10-11 % of moisture contents. The optimum blanching time of rice flour noodle and substituted with defatted soyflour noodle at all levels should be 4 and 6 minutes, respectively. Protein content of noodle after blanching was lower than the fresh noodle. To produce either fresh or dried noodle from rice flour at 20 % level of substitution with defatted soyflour were the most preferable in the view of nutritive value and quality of noodle.
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