Development of ready-made Khao Tang Na Tang from rice, groundnut and sesame tempeh
1998
Suchada Sangkabhan
Result of a consumer survey illustrated that consumer wanted to add nutrients to snack food and constraint to consume Khao Tang Na Tang were unavailable, short shelf life and inconvenience to consume. The snack product was formulated to meet 10 percent Thai RDA of energy, protein and essential amino acid for serving size 60 g. The optimized formula of Na Tang composed of 28.6 percent grondnut tempeh, 12.3 percent semame tempeh, 10.5 percent sugar and 6.5 percent fish sauce. The ratio of fried rice tempeh to Na Tang was 1:1. The product was dried using tray dryer at 80 deg C for 5 hours. The Ready-Made Khao Tang Na Tang was yellow brown with L a b value = 50.7, 9.8 and 25.2, respectively, maximum load = 39.67, a sub(w) = 0.341. The snack product contained moisture content = 4.08 percent, protein = 12.42 percent, fat = 26.33 percent, crude ash = 2.34 percent and crude fiber = 1.49 percent. Energy, protein and essential amino acid were more than 10 percent RDA for serving size 60 g. The product was microbiologically safe. The sensory attributes were brown, intent peanut odor, sweet more than salty, strong peanut flavor, fracturability, pack to teeth and mouth coating aftertaste. The shelf life quality study illustrated that the shelf life of product in plastic bag was 48 days and in aluminium-foil bag was 53 days at 25 deg C. The consumer acceptability test showed they accepted the product slightly to moderately.
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Эту запись предоставил Kasetsart University