Acceptability of selected foods enriched and substituted with Azolla microphylla Kaulfuss leaf protein concentrate (LPC)
1998
Badayos, N.G. | Dizon, E.I. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
The extracted leaf protein concentrate from azolla was utilized as protein enricher and substitute for meat protein in three food preparations namely: fudge brownies, champorado and lumpiang shanghai. Sensory evaluation showed LPC enrichment/substitution of lumpiang shanghai, fudge brownies and champorado to be acceptable at 30 percent, 12.5 percent, and 5 percent, respectivey. Based on judges comments, fudge brownies became more moist with increasing amount of LPC while texture of champorado became smoother. On the other hand, lumpiang shanghai became dry and hard with high LPC substitution. Cooking lowered the crude protein content of substituted and enriched food products. The crude protein content of fudge brownies decreased by 4.4 percent, champorado by 14.22 percent, and lumpiang shanghai by 3.8 percent
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