High protein sorghum vermicelli
1991
Siwaporn Siwawej (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Studies on the production of sorghum vermicelli supplemented with different levels of defatted soy flour indicated that the nutritive value of the products were markly improved. The protein content of the defatted soy bean flour supplemented sorghum vermicelli were 2-3 fold higher than that of the commercial vermicelli, i.e., 12.4 %, 17.1 % and 20.4 % protein for 10 %, 20 % and 30 % defatted soy bean flour supplemented sorghum vermicelli respectively. The protein quality is comparable to that of reference protein. The acceptability of the vermicelli was carried out by organoleptic test. All the samples tested were acceptable in all the parameters tested, ie. color, flavor and texture. The more the defatted soy flour supplemented, the higher the rehydration capacity, while the strength of the product was found decreased when the amount of defatted soya flour supplemented increased. In addition the shelflife of the products also found improved too.
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Эту запись предоставил Kasetsart University