Study on the production of snack from pig skin by using village texturizer and acceptability testing
1991
Somchai Prabhavat | Chidchom Vittavatvong | Orapin Chaiprasop (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Three samples of dried pig skin were made from fresh raw pig skin, fresh raw pig skin steamed for 5 minutes and 10 minutes (each sample was mixed with 1 % of salt by weight of the fresh raw pig skin) and then they were dried in cabinet dryer at the temperature of 50-60 deg C for 12 hours. After they were made into snacks by using the Village Texturizer at the temperature of 170-180 deg C with pressure applied on the lid of the cup was 600-700 psi and its holding time for 10 seconds. The obtained three samples of snacks have high protein content in the range of 76.69-81.33 % by weight of snack and also low in fat content in the range of 6.84-11.42 % by weight of snack. In investigation of three samples of snacks by taste panel from the panelists. It appeared that the average score of snack from dried raw pig skin in term of color, flavor, texture and acceptability trend to the level of like very much with significant different in average score from the other two latter samples of snacks which were in the level of like slightly and non significant different in average score between these latter two samples at 5 % level.
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