Protein supplement of rice noodle
1995
Maneerat Chongsukkitpanit
Objectives of this research were to study the methods of protein supplementation, nutritive values and shelf life of rice noodle. The rice noodle was supplemented with 0, 5, 10, 15 and 20 percent of chicken, prawn, fish and squid as raw and cooked. The products were evaluated subjectively and objectively. The result indicated that rice noodle with 10-percent chicken, 15-percent fish, 15-percent prawn and 15-percent squid were accepted. The protein content were 7.35, 9.18, 10.57, 10.25 and 9.86 for rice, chicken, prawn, fish and squid noodle, respectively. The dried noodles were packed in polypropylene bags and moisture content were evaluated periodically during 6-months storage. The result showed that the moisture content was increased slightly and the quality was slightly inferior.
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Библиографическая информация
Эту запись предоставил Kasetsart University