Use of omega-3-fatty acids for lard substitute in Moo Yaw
1999
Praphasi Thepraksa (Thammasat Univ. The Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology)
Effect of Omega-3-Fatty acids were substituted (in part) for Moo Yaw in lard (25 percent). The result to preparation of Omega-3-Fatty acids emulsion (OE) by mix with Omega-3-Fatty acid:water:Isolated Soy Protein (ISP) 3 level (1:1:1, 2:2:1 and 3:3:1) then to produced a product with OE : lard 10:15. Sensory evaluated with smell to choosen one level of OE to substituted lard in 4 level (25:0, 15:10, 10:15 and 0:25). Texture measurements (shear force), cooking loss and sensory evaluated (texture, juiciness and flavor to choosen one level was suitable to variable the spicy, the shallot with 0, 3, 6 and 9 percent by weight and pepper with 3, 5, 7 and 9 percent by weight to sensory with Hedonic scale. The result of OE was 3:3:1 can substitute lard by use OE : lard 10:15 and to develop the flavor with vary the shallot and pepper were 3 percent by weight of all to accept the product by the panal 25 person.
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Эту запись предоставил Kasetsart University