Sensory and nutritional evaluation of Thai dishes using soy/oat-1 substitute coconut milk
1999
Thanawan Boonpunt | Saipin Maneepun | Yenchai Thitatarn | Chowladda Teangpook | Usa Phukasamas (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Objectives of this study were to develop the formulas of low calorie/fat, high protein and fiber Thai dishes using Soy/oat-1 solution substitute coconut milk and to test the organoleptic acceptability as well as to evaluate the nutritional composition of the products. Two levels of Soy/oat-1 concentration at 6 percent and 8 percent were used for substituting medium and high concentrated coconut milk, respectively in 5 Thai dishes : Kaeng-khaew-wan, Tao-chiew-lon, Kha-nom-jean-nam-prik, Nam-sa-lad-khak and Ho-mok and in 5 Thai desserts : Tua-guan, Sam-pan-nee, Ar-loa, Khao-niew-kaew and Gluay-buad-chee. The ratios of Soy/oat-1 solution were substituted at 50 percent, 75 percent and 100 percent by weight. The results indicated that Soy/oat-1 solution could be used very well in some Thai dishes which contained herbs, spices and any beans. The herbs, spices and beans could apparently cover any soy aroma of Soy/oat-1. Therefore sensory test showed that 100 percent of Soy/oat-1 solution could substitute in Tao-chiew-lon, Kha-nom-jean-nam-prik, Nam-sa-lad-khak, Ho-mok and Tua-guan with no effect on thickness, smell and flavor. 75 percent of Soy/oat-1 solution could also substitute in Kaeng-khaew-wan. However Soy/oat-1 solution could be used only 50 percent in Sam-pan-nee, Ar-loa and Khao-niew-kaew because it caused unacceptable texture of a cohesiveness, roughness and an elasticity when it substituted at high percentage. The results revealed that Soy/oat-1 solution was not suitable to be used in Gluay-buad-chee. Chemical analysis showed reduction in total fats, saturated fatty acid and total energy whereas protein and soluble fiber were increased in Soy/oat-1 solution substituted Thai dishes.
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