Product development from peanut texturized vegetable protein
1994
Withida Chantrapornchai | Penkwan Chompreeda | Vichai Haruthaithanasan (Kasetsart Univ., Bangkok (Thailand). Graduate School. Dept. of Product Development)
Consumer survey was conducted using questionaire and interviewing to determine profile of product from Peanut Texturized Vegetable Protein (PTVP). Result indicated that 100 consumers in Bangkok preferred pork flavor in rectangular shape, thin slices. They also preferred the product to have moderate intensity in flavor and elasticity. According to the profile, the product from PTVP was developed by mixing ground PTVP (500 m) with 40 percent wheat gluten and water to obtain 50 percent moisture content of dough which composed of PTVP, wheat gluten and water = 30, 20 and 50 percent respectively, pressing to 2 mm sheet using two roller mill, cutting into 2.54*3.81 square cm, baking at 65 deg C 3 hours. The product was brown in color with L = 53.64, a = 7.27 and b = 25.13. The aw of product was 0.67 and water absorption was 0.74 time of dry weight. The shear strength and elasticity of the product was 16.05 Newton and 3.53 respectively.
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