Development of ready-to-eat snack food from Thai fruits for school children
1995
Karnjana Supaton
Schoolchildren age 7-10 years indicated that the product concept of Thai fruit snack bar composed of several fruits, no addition of artificial color and flavor. The flavor of the product should be sweet and sour with soft and chewy texture and packed into one bite size. Product was formulated to obtain 12 percent Thai RDA for schoolchildren age 7-10 years. The product formular composed of 38.7 percent banana powder, 16.2 percent preserved papaya, 12.8 percent whole milk powder, 8.1 percent each of ground cashew nut, vegetable oil, honey and water. The processing was mixing ingredients all together to get an homogeneous mixture then molding into 2.5*3*1.5 cm and packing in aluminium foil. The product had light brown color, shear force=10.8 Newton and aw=0.57. The chemical composition was 9.9 percent moisture content, 7.0 percent protein, 19.2 percent fat, 2.4 percent ash, 7.9 percent crude fiber and 58.6 percent carbohydrate. One serving size (62 g) contained 372 Kcal, 116.3 micro g retinol of vitamin A, 0.44 mg of vitamin B1, 0.14 mg of vitamin B2, 9.1 mg of vitamin C, 104.6 mg of calcium and 2.7 mg of iron. This product was microbiologically safe. Accelerated shelf life test indicated that the shelf-life of the product packaged in aluminium foil was 2 months at 25 deg C. Two-hundred schoolchildren from 4 schools in Bangkok tested the product and indicated that they liked the product very much.
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