Study on the preparation of protein supplementary wheat noodles by addition of flour from groundnut, soy bean and sesame
1995
Somchai Prabhavat | Maradee Phongpipatpong | Chidchom Hiraga | Pichan Lerdpunnapongse (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Bami-rad-na-mu-sap of dried cooked noodle from wheat flour, wheat flour adding either 10 percent of composite flour*[2) or 10, 20, 25 percent by weight of full fat soy flour were the best accepted by the panelists and they showed no statistical significant differences at 95 percent interval from Bami-rad-na-mu-sap of dried cooked noodle from wheat flour. The protein contents of dried cooked noodles from wheat flour adding either 10 percent of composite flour*[2), 25 percent of full fat soy flour were 16.08 percent and 21.32 percent on dried weight basis and fat contents were 4.03 percent and 7.58 percent on dried weight basis, respectively while the protein and fat content of dried cooked noodle from wheat flour alone were only 11.83 percent and 0.92 percent on dried weight basis, respectively. The protein quality of dried cooked noodles from wheat flour adding either 10 percent of composite flour*[2) or 25 percent of full fat soy flour showed higher chemical score of lysine, 53 and 80 percent and threonine, 75 and 83 percent respectively, while lysine and threonine of dried cooked noodle from wheat flour alone were 36 percent and 68 percent respectively.
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Эту запись предоставил Kasetsart University