Snack product development enriched with n-3 PUFA and calcium
2000
Srisak Trangwacharakul | Samphan Srisuriyawong | Wannee Suttivattanavet | Pornpattra Srinorakutara | Poonnapha Bunyaphak | Torsak Nuanyai | Dumrongchai Sittisamang | Anan Pimpinit
High nutrition snack products were developed by adding n-3 PUFA and calcium. From the experiment, 0.5 percent of n-3 PUFA in powder from was mixed with chicken sauce, and the mixture was used to coat the snack products. Another experiment was conducted by adding 1 percent n-3 PUFA with raw materials i.e. glutinous rice, rice, mungbean and corn and the mixture was processed through the extruder, Model TISTR-100. After that, the chicken sauce, squid sauce and barbecue sauce were used, as flavours, to coat the snack products were used, as flavours, to coat the snack products. All of these flavoured snack products were preference tested for sensory evaluation with five-point hedonic scale by both the elementary and secondary school students. As the results, the elementary school students expressed satisfactory degrees from liking to liking very much. The secondary school students expressed various degrees from disliking to liking moderately. For calcium added snack products, the milled dried rice fish, with high calcium content of 977 milligrams per 100 grams, was mixed with the raw materials of corn and rice. The snack products were prepared from 19.35 percent and 13.8 percent of this dried fish. The snack products were preference tested by the secondary school and undergraduated students. From the result, it showed that the undergraduated students highly preferred the snack product with 13.8 percent of the added dried fish.
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