Development of snack food from peanut flour and pregelatinized tapioca flour for cottage industry
1991
Vichai Haruthaithanasan | Penkwan Chompreeda | Thongchai Suwansichon (Kasatsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Snack food is generally defined as a small processed food item, ready to eat between during or in place of meals and having an adequate shelf-life in excess of six weeks without refrigeration. Rice crackle is a kind of snack food which is made from tapioca flour 100 %. It contains very low protein but high in energy. The purpose of this study was to increase protein in snack food by using modified tapioca flour and modified process of meat grinder as a forming machine. Defatted peanut flour was prepared from Tainan 9 variety. The formulation of snack base was studied to find the optimal ratio of defatted peanut flour, pregelatinized tapioca starch and baking powder by using RSM technique. The result was found that the optimal combination was defatted peanut flour, pregelatinized tapioca starch, baking powder and water in 32.12, 20.34, 2.57 and 44.97 %. All the ingredients as mentioned were mixed and passed through forming machine to form a thin pellets, then drilled holes and cut into small size of 1.5x2 cm, then finally dried and fried to get a snack base. The next step was to formulate butter caramel for coating of snack base. The coated flavor consisted of 3.62 % milk powder, 57.97 % sugar, 10.87 % maltose syrup, 21.74 % water, 3.62 % salt and 3.62 % butter. After coating, flavored snack food should be dried at 130 deg. C for 14 minutes to obtain 2.92 % moisture content and 0.24 of aw. The developed snack food contained 24.82 % protein and 12.49 % fat. It was really a high protein snack food which was no any affect to overall acceptability by using lab panel.
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