High protein snack food by extrusion process
1990
Phochai Limphanudom (King Mongkut's Inst. of Technology chaokuntaharn Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology)
Main objective of this research is to produce a high protein snack food by extrusion process. First, the effects of variables involved viz. kind of main ingredients; rice and glutinous rice, screw compression ratio; 4:1 and 5:1, raw material moisture content; 12 %, 14 % and 16 % were studied. From the experiments, the higher the raw material moisture content, the higher will be the bulk density and moisture content of the extrudate, whereas lower expansion ration of the extrudate were obtained. The findings were the same for both rice and glutinous rice. The use of different screw compression ratios did not effect the expansion ratio of extrudate for both main ingredients. The selected appropriate condition to produce high protein snack foods in the next experiment was:screw compression ratio 4:1 and 12 % raw material moisture. High protein snack foods were produced using rice and glutinous rice as based ingredients while protein enriching sources were based on dehulled mungbean, defatted soy flour and full fat soy flour. Dehulled mungbean could be fortified in rice and glutinous rice up to 40 %; the extrudate still had good expansion property and general appearance. Similarly, defatted soy flour could be fortified in both based ingredients up to a level of 20 %. Full fat soy flour on the other hand, could be added to glutinous rice only at 10 % level whereas it was not possible to obtain acceptable product when fortified in rice. After that, the extrudate was flavored. The protein content of the flavored extrudate was 9.96-12.82 %.
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Эту запись предоставил Kasetsart University