Development and quality evaluation of nutritious snack foods from defatted peanut flour using single screw extruder
1991
Penkwan Chompreeda | Vichai Haruthaithanasan | Sirin Putyaphaibun (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Extruder technology provides more varieties of snack foods in the market today. Extruded products are produced mainly from cereals, tubers and legumes either individually or mixed in combinations. They are usually producted in the form of snack base and then flavored before packaged. They are very low in nutritive values especially low in protein content. The purpose of this study was to increase protein content up to 10 % by mixing with defatted peanut flour in the formula. The snack base was formulated and the list of optimal ingredients were the followings: 37.2 % potato granules, 14 % pregelatinized potato starch, 28.0 % potato starch and 19.8 % defatted peanut flour. All ingredients were passed through single screw extruder, then dried at 190 deg. C for 12 seconds. Quality characteristics of snack base were studied. It contained 11.8 % protein which resulted in the acceptability score of 7.8 (9=like very much). To study shelf-life of the products which were packed in polypropylene and aluminum bags and stored at 25 deg. C and 30 deg. C (room temperature) for 6 weeks. Peroxide value of stored products were steady increase about 2 time from 3.53 meq/g at zero time upto 7.66 meq/g at 6 weeks, while the compressive forces of the products were decreased of both packages. However sensory analysis of the stored products revealed that panelists still accepted all products at the end of 6 weeks.
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Эту запись предоставил Kasetsart University